"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Cassidy
Added: Tuesday, January 22, 2008


1 1/2 pounds beef tenderloin fillet Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consommé, available on soup aisle 2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream 1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions Chopped parsley leaves, garnish

Thickly sliced pumpernickel bread, optional

Slice meat into 1/2-thick by 2 inch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consommé. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.




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