Julia Child's Beef Stroganoff Recipe
4.6 stars -
based on 6 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. mushrooms, sliced
6 tbsp. butter
2 tbsp. oil
3 tbsp. shallots, minced
1/4 tsp. salt
pepper
2 1/2 lbs. filet of beef, cubed
1/4 C. Madeira or dry white vermouth
3/4 C. beef bouillon
1 C. sour cream
2 tsp. cornstarch blended with 1 tbsp. sour cream
salt/pepper
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Directions: |
Directions:Melt 2 tbsp. butter and 1 tbsp oil and when it is foaming, saute the mushrooms. Shake for 4-5 minutes. The mushrooms will begin to brown. Stir in the shallots and cook for 1 minute. Put aside. Season the mushroom mixture with s/p. Remove the fat and slice the beef. Dry thoroughly on paper towel. Place 2 tbsp. butter and 1 tbsp. oil in the skillet When butter begins to foam saute the beef, a few pieces at a time, for 2-3 minutes on each side to brown. Set the beef aside. Discard the fat. Pour wine and stock into the skillet and boil it down rapidly, scraping until the liquid is reduced to 1/3 C. Beat the sour cream and 1 tbsp. corn starch. Add to the liquid. Simmer a minute. And the mushrooms and simmer a minute. The sauce should be slightly thickened. Taste and add s/p as needed. Season the beef with salt and pepper and return it to the skillet along with any juices which have accumulated from the beef. Baste the beef with the sauce and mushrooms. When you are ready to serve, cover the skillet and heat 3-4 minutes. Be careful not to cook too much. Turn the heat off and add the remaining butter to the sauce. Use with noodles or rice. |
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Number Of
Servings: |
Number Of
Servings:6 |
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