Beef Stroganoff

Similar recipes: Beef, Entree, Main Dish

Wait a minute, I thought I was looking for a French recipe? Isn’t beef stroganoff Russian? Maybe it originated with the Russians, but the steps used in making this delicious dish are unarguably French! So get out your apron and get ready for a French stroganoff recipe filled with ingredients any chef de cuisine will have readily at his fingertips! Bon Appétit!

1 1/2 pounds tenderloin, filet or strip steak, cut into 1 1/2 inch strips about 1/2 inch wide
salt
pepper
2 Tbsp butter (a little more, if needed)
1 medium onion, finely chopped
1 Tbsp flour
1/4 cup white wine
1 1/4 cups beef broth
1/2 cup sour cream

1. Season the meat with salt and pepper. Heat the butter in a saute’ pan until it begins to bubble, being careful not to let it brown. Lightly brown the beef over high heat for about 2 minutes on each side. Cook single-layer without putting too much in the pan at once. Remove meat and place on plate, being careful to single-layer on the plate as well to stop the meat from overcooking from its own heat.

2. Place the onion in the pan used for the meat. Replacing the butter with fresh is only necessary if the first butter has browned or burned. Stir the onion over medium heat for about 10 minutes. It will be translucent in color when it is ready. Add the flour and stir for about 2 minutes. Once the flour smells nice and cooked, whisk in the wine and broth and bring the sauce to a gentle simmer. Allow to simmer for 10 minutes. Whisk in the sour cream and then season with salt and pepper.

3. Place the meat back into the pan, along with any juices that may have run off onto the plate. Simmer only long enough to heat the meat and then serve immediately.

TIPS: You may use leftover meat, cutting it in strips. This will omit step 1 altogether. It works well served with your favorite buttered pasta or rice!