BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM) RECIPE - (4.6/5)

Beef Stroganoff (From the

Provided by smoker

Number Of Ingredients 13

Previous Next

1 pound lean boneless sirloin (trimmed of fat and gristle) or 1 pound bottom round steaks, in one piece (trimmed of fat and gristle)
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons butter
1/2 medium onion, thinly sliced
1/2 tablespoon flour
1/2 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
1/4 cup dry white wine
1 teaspoon tomato paste (optional)
1/2 tablespoon minced onion
1/4 lb mushroom, thinly sliced
1 tablespoon dry white wine
1/2 cup sour cream, warmed

Steps:

Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes. Heat 2 tablespoons butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes. Add meat to pan and cook for 3 minutes, turning meat to brown evenly. Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently. In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 tablespoon wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream. Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil. Serve over hot rice with a green vegetable on the side.