Ingredients: |
Ingredients: 1 1/2 pounds beef tenderloin, sliced into thin strips
1 medium onion, diced
2 small carrots, grated
4 garlic cloves, finely minced
10 white mushrooms, sliced
1 1/2 cups milk
1 cup beef stock
1 tablespoon butter
1 tablespoon flour
1 teaspoon ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon smoked paprika
Minced chives for topping
Serve with pasta or potato puree
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Directions: |
Directions:1. Heat a large sauté pan over medium heat and add ˝ tablespoon butter. Clean and slice mushrooms and add to hot pan. Season with a pinch of salt and sauté for a few minutes before adding onion, carrot and garlic. Continue to sauté until mixture is browned. Remove mixture from pan.
2. Into same pan, add additional tablespoon of butter and add sliced beef tenderloin. Season meat with salt and sear meat on medium/high heat until well-browned.
3. Meanwhile, in small sauce pan, melt the 1 tablespoon butter and whisk in flour to make roux. Cook over medium heat for 2 minutes, then slowly incorporate the milk, whisking constantly so no clumps form. Cook until milk thickens, then add stock. Pour sauce over the browned beef and return the mushroom and onion mixture to the pan. Add black pepper and paprika. Simmer mixture over medium heat for 8 to 10 minutes and add additional salt to taste, if necessary. Serve immediately with pasta or potato puree. Can add minced chives for contrasting color. |
This recipe for Beef Stroganoff - Classic is from