While this is neither what I'd term necessarily easy nor is it even remotely light, it is an excellent recipe with a lovely, rich and glossy sauce.
(Fillet of Beef with Sour Cream)
There are so many ways to prepare Boeuf Stroganoff that no two cooks seem to agree on anything but the beef and the sour cream. However, there is one very important "must" for this dish. The fillet of beef must be brown on the outside yet beautifully rare within, the whole point being that you can enjoy rare meat in a fine rich sauce. This is not a dish for long cooking,and if it is to be served on a buffet-- as it frequently is-- care should be taken to keep it hot without continuing the cooking process. Otherwise you will have a beef stew with sour cream instead of a rare and elegant repast fit for a tsar.
2 pounds fillet of beef (center cut)
1/2 ounce (1 package) dried mushrooms
meat glaze (Gail note: the first time I made this, I didn't have meat glaze so I used Kitchen Bouquet without negative result)
1 1/2 cups heavy commercial sour cream
meat, trimmed and cut into pieces
dried mushrooms, soaked, drained and chopped
mushroom stock, strained
fresh dill, chopped
1. Remove any skin, fat and sinew from the mat, and cut it into thin fingers 2 1/2 inches long, 1 inch wide.
2. Heat in a heavy pan: 4 tablespoons (2 ounces -- 1/2 stick) of salt butter. Stir it until it is golden and sizzling.
3. Now, put in your beef, a few slices at a time, being careful that the pieces do not touch. This is the trick to browning meat quickly and evenly without allowing any juice or steam to form, thereby stewing instead of sautéing your meat. Remove browned pieces with a slotted spoon or tongs-- never stab with a fork!-- and set aside until all the beef has been cooked.
4. When all the meat is brown, put it back in the pan and flame it with: 1/4 cup of brandy
5. Remove the meat from the pan again and stir into the juices: 2 tablespoons (1 ounce-- 1/4 stick) of salt butter
6. Remove the pan from the heat and add: 2 teaspoons of finely chopped garlic. (Chop garlic in a little salt with a sharp knife.) 1/2 ounce of chopped dried mushrooms (These give a completely different flavor from our fresh mushrooms, and the two are not interchangeable. Put the 1/2 ounce of dried mushrooms to soak in 1/2 cup of warm water for at least 1/2 hour. Drain the mushrooms, saving the liquid, chop them very fine and add them to the garlic sauce.)
7. Stir slowly over heat for 2 minutes, but don't brown the garlic.
8. Stir in, off the fire: 1 level teaspoon of meat glaze, 1 level teaspoon of tomato paste, 3 tablespoons of plain flour, the strained mushroom stock
9. Stir over the fire until it thickens, but don't let it boil.
10. Beat in, a dab at a time: 1 1/2 cups of heavy sour cream, using a wire whisk.
11. Mix in: 2 good tablespoons of freshly chopped dill
12. Heat the sauce, but keep it below the boiling point or the sour cream will curdle. It should just be steaming. Then put your meat in, but do not keep it in the sauce over a flame or it will continue to cook. It can stay warm indefinitely over hot water, with a cover on, or on an electric hot tray.
If you want to be a thoroughly unruffled hostess, you can brown your beef and make your sauce in the morning, refrigerating them in separate bowls until about an hour before you serve. At the last minute, you can heat the sauce gradually, stirring it to keep it smooth and watching that it doesn't boil. Then add the meat, which will be room temperature by this time, and add your fresh dill to the sauce now, heat the two together, and there's your perfect Stroganoff, prepared in advance, yet served precisely au point.
(FROM: Dionne Lucas' Gourmet Cooking School Cookbook)
[This message has been edited by Gail (edited 04-03-2001).]
I have been making this recipe for probably 35 years and is still my favorite for beef stroganoff. I got it from my mother and I don't know where she got it.
1 1/2 lb. beef, cut in bite size pieces
Flour, seasoned with salt and pepper
1 medium onion, diced
1 cup water
1 small can mushrooms, reserve juice
1 T Worchester Sauce
dash garlic salt
1 can tomato soup
1/2 pt. sour cream
Flour meat and brown in skillet with small amount of oil. Add water and juice from mushrooms, and onions. Simmer 45 minutes. Add remaining ingredients except sour cream. Heat through. Add sour cream, heat but do not boil. Serve over rice.
Sorry I don't know any particlulars on it. I'm sure you could lighten it up with low fat soup and sour cream. It probably serves 4-6.
[This message has been edited by Hoosier65 (edited 04-03-2001).]
The one in CL's 5 Star Cookbook is our favorite.
Does anyone of you have a wonderful, easy recipe for Beef Stroganoff? I wanted to make this for company so I would like it to be really good. Doesn't have to be low fat. Thanks.
Karen, Can you post this recipe? I don't have the 5 Star Cookbook? Thanks. Donnalee
Beef Stroganoff (Cooking Light Five Star Recipes pg. 97)
1 lb. Lean boneless top sirloin steak
Vegetable cooking spray
3 C. Sliced Fresh mushrooms
½ C. Chopped onion
1 t. beef flavored bouillon granules (I use 1 cube)
1 C. hot water
1 T. margarine
2 T. flour
¼ C. dry sherry
½ t. salt
1/8 t. pepper
¾ C. low-fat sour cream
3 ½ C. cooked egg noodles
3 T. minced fresh parsley
Partially freeze steak; trim fat from steak. Slice steak diagonally across the grain into ¼ inch strips; cut strips into 2” pieces.
Coat a large nonstick skillet with cooking spray; place ever medium-high heat until hot. Add steak strips, mushrooms and onion; sauté 6 minutes or until steak and mushrooms are done. Remove steak mixture from skillet. Drain well, and set aside. Wipe drippings from pan with a paper towel.
Combine bouillon and hot water, stirring well. Melt margarine in skillet over medium heat, and add flour. Cook, stirring constantly with a wire wisk, 1 minute. Gradually add bouillon mixture, stirring constantly, until thickened and bubbly.
Add steak mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to a boil; reduce heat, and let stand 30 seconds. Stir in sour cream.
Serve over noodles.
7 servings, 293 calories, 10.4 g fat, 26.0 g carb
Note: We add lots of garlic, and some worchestershire sauce to add extra flavor. (only get about 4 servings out of it too) Enjoy!
[This message has been edited by Karen M (edited 04-04-2001).]
Thanks for the great recipes everyone! I am looking forward to trying them all.
I made Gail's Boeuf Stroganoff because I felt like making something really special. Boy was it good! I love love love the combination of sour cream and dill even though I thought I hate dill. And the meat (filet mignon)was so delicious and tender. I have to admit I didn't use all of the butter called for, I just couldn't do it, and I used fat-free sour cream. I think I used about 4 tablespoons of clarified butter.
It really wasn't difficult to make at all and is so delicious. The only problem I encountered was that I used mixed dried exotic mushrooms and one of the kinds of mushrooms stayed really sort of chewy crunchy. The other problem was with butter splatter all over the stove top and on the floor. Otherwise, it was just near perfect.
Thanks Gail, I love that recipe, and I flamed the meat. Wow! that was a thrill!
Karen M -- I went out looking for a good stroganoff recipe in BB Search. I had four recipes in hand, but was still looking and I do agree with what you said. I like the 5 Star Recipes, page 97, too.
I know that was 12/03 and it is now 08/04, but I'm glad I did the search. DH said best ever, and I thought so too.
Whoa. That was one of those old threads which got attacked by computer gremlins. How my post ended up on the top of a thread from 2001, I'll never know...
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