BEEF STROGANOFF AS IN RUSSIA

Beef Stroganoff as in Russia image

Provided by Marsha Gardner

Categories Beef

Number Of Ingredients 18

1 1/4 lb beef tenderloin, cut into strips
1 1/2 Tbsp all purpose flour
3 Tbsp olive oil, extra virgin
3 Tbsp butter, unsalted
2 Tbsp brandy
3/4 lb mushrooms, sliced
1/2 c onion, finely chopped
1/4 c dry white wine
1/3 c concentrated beef stock
1 Tbsp dijon mustard
3/4 c sour cream
1 tsp worcestershire sauce
2 tsp paprika, sweet
dash(es) cayenne pepper
kosher salt and freshly ground black pepper to taste
1 Tbsp fresh parsley, chopped for garnish
2 Tbsp sour cream, for garnish
tagliatelle or other hot buttered noodles for serving

Steps:

1. Season meat with half the paprika, salt, and white pepper and leave to marinate for 10 minutes. Sprinkle meat with the flour. Place a pan over medium heat and add half the butter and half the oil, when hot, raise heat to high and sauté beef in two batches until brown on the outside but still pink inside.
2. Pour the brandy and ignite, when the flame subsides, remove meat to a plate and keep warm, deglaze pan with 2 tablespoons water scraping the bottom and pour the sauce over the meat. Meanwhile, in a clean pan, stir-fry mushrooms over high heat in one tablespoon oil, in two batches, season and set aside.
3. In a clean pan, heat the rest of the oil and butter and fry onions over medium heat till tender, add garlic and fry a little more. Add white wine and let simmer till wine evaporates, add the beef stock, mustard, sour cream, Worcestershire sauce, the rest of the paprika, and cayenne and bring to boiling point.
4. Add meat and mushrooms, season and simmer for few seconds. Place Stroganoff in a serving plate, sprinkle with chopped parsley, drizzle with sour cream, and serve hot with Tagliatelle.