"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from The Not So Little Family 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!

Julia Little


1 1/4 pound sirloin steak tips trimmed and cut lengthwise with grain into 4 equal pieces
2 tsp soy sauce
1 pound white mushrooms wiped clean
2 tsp hot water
1 Tbsp dry mustard
1 tsp sugar
1 Tbsp vegetable oil
1 medium onion chopped about 1 cup
table salt
2 tsp tomato paste
4 tsp unbleached flour
1/2 cup plus 1 tablespoon white whine or dry vermouth
1 1/2 cup beef broth
1/2 cup sour cream
1 Tbsp chopped fresh parsley leaves

1.Using a fork poke each piece of steak 10 to 12 times. Place in baking dish rug both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes up to 1 hour.
2 While meat marinades place mushrooms in medium bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased in volume by half 4-5 minutes. Drain mushrooms discarding liquid. In a small bowl combine water, dry mustard, sugar and 1/4 tsp pepper until smooth paste forms. set aside.
3. Pat steak dry with paper towels. Heat oil in 12 inch skillet over medium high heat. Place steak pieces in skillet and brown on all sides and internal temp registers 125 - 130 degrees about 6- 9 minutes reducing heat if fond starts to burn. Transfer meat to large plate and set aside while cooking sauce.
4. Add mushrooms, onions and 1/2 tsp salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan. 6-8 minutes. Add tomato pastes and flour and cook stirring constantly until onions and mushrooms are coated about 1 minute. Stir in 1/2 cup wine, beef broth and mustard paste and bring to a simmer scraping bottom of pan with wooden spoon to loosen brown bits. Reduce heat and to medium and cook until sauce has reduced slightly and begun to thicken 4-5 minutes.
5. While sauce is reducing, cut steak pieces across grain into 1/4 inch slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through 1 - 2 minutes. Remove pan from heat and let any bubbles subside and stir in sour cream and remaining tablespoon wine. Season to taste with salt and pepper. Sprinkle with parsley and serve

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