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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Beef Stroganoff Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. all-purpose flour
1 lb. filet mignon, 1/4" wide strips
1 c. thinly sliced mushrooms
1 clove garlic, minced
2 t. dry sherry
1/2 t. salt
1/4 c. butter
1/2 c. chopped onion
1 T. tomato paste
1 c. sour cream
Directions:
Directions:
Combine one tablespoon of the flour with the salt and dredge the meat in mixture. Heat skillet, then add half the butter. When melted, add the meat strips and brown quickly, flipping the meat to brown on all sides. Add the mushroom slices, onion and garlic. Cook three to four minutes or until onion is barely tender. Remove the meat and mushrooms from the skillet and keep warm. Add the remaining butter to pan drippings. When melted, blend in the remaining flour with a whisk. Add the tomato paste. Slowly pour in the meat stock. Cook, stirring constantly with the whisk, until the mixture thickens. Return the meat and mushrooms to the skillet. Stir in sour cream and sherry and heat briefly. Serve over egg noodles
Personal Notes:
Personal Notes:
I got this recipe from a wonderful cookbook everyone should have: The New York Times International Cook Book. I sometimes substitute the expensive cut with hamburger (drained). I like to use red wine in mine. Serve over rice if you don't like egg noodles.

 

 

 

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