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Beef Stroganoff

A French chef created this classic dish for a Russian Czar.  Variations abound with the biggest bone of contention being whether or not to include mustard.  Additionally, the addition of sour cream is debated.  It all depends on which side of the Atlantic you reside.

Europeans swear that Dijon mustard is essential while decrying the use of sour cream.   Unsurprisingly we Americans differ, including the sour cream while eschewing the Dijon.  My family loves this cross continental compromise.

1 pound beef tenderloin tips, cut into 1" pieces
4 tablespoons flour
4 tablespoons butter or margarine
2 cups sliced fresh mushrooms
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon Dijon mustard
teaspoon salt
2 cups beef broth
1 cup dairy sour cream
2 tablespoons dry white wine

Combine 1 tablespoon flour and teaspoon salt in baggie; coat meat with flour mixture. 

In a skillet heat 2 tablespoons butter. Add meat; brown quickly on both sides, remove from skillet and set aside. Add mushrooms, onion, and garlic; cook 3 to 4 minutes or till onion is crisp-tender. Remove onion and mushroom mixture from pan.

Add 2 tablespoons butter to pan drippings; stir in 2 tablespoons of the flour combining to form a roux. Add beef broth. Cook and stir over medium-high heat till bubbly. Cook and stir 1 to 2 minutes longer.

Combine sour cream, mustard, the remaining 1 tablespoon flour and a little of the broth (this tempers the sour cream and prevents it from curdling.

Return meat and mushrooms to skillet. Stir in sour cream mixture and wine. Heat through but do not boil.

Serve over noodles

 

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