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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs.Beef ( Tenderloin is awesome but Sirloin is acceptable; Use the highest grade affordable).
2 T. Oil
6 T. Butter
1/4 cup Shallots ( sub Green Onions)
1 lb. bimini mushrooms
1 cup Beef broth
2 T. Cognac (sub Deep Red Wine)
3/4 Cup Heavy Cream (Creme Fraiche)
1 T. Dijon Mustard
1 T. chopped fresh dill (DO NOT OMIT THIS)
Flour seasoned with salt/pepper.
Vegetable oil
Directions:
Directions:
Pat meat dry. Dredge in four mixture. Heat oil in a large skillet over high heat. Working in batches, add meat in a single layer and cook just until brown on the outside, about 1 minute per side. Transfer to a plate.
Melt 2 T. butter in same skillet over medium heat. Add chopped onion and saute until tender,scrapping up browned bits, about two minutes. Add mushroom. Sprinkle with pepper and saute until liquid evaporates about 12 minutes. Add beef broth, Add beef broth, then cognac. Simmer until liquid thickens and just coats mushrooms. Add beef broth, then cognac. Stir in Cream and Dijon mustard. Add meat and all accumulated juices/bits from cooking sheet. Simmer until meat is heated through but still medium-rare, about 2 minutes. Stir in the chopped fresh dill.
Serve over Noodles or even better over Yorkshire pudding.
Personal Notes:
Personal Notes:
This is actually a Russian dish, and did not become popular until after the cold war. Traditionally served over noodles, I love it with my mother's Yorkshire Pudding. Look for the recipe in the appropriate section.

 

 

 

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