Family Cookbook
source With A Jug of Wine by Morrison Wood (modified by JRM)
Served over wild or mix rice or over riced or mashed potatoes.
Required Ingredients
| 1 ½ | Pound | Lean beef* (tenderloin of beef preferred) |
| 3 | Tablespoon | Butter* |
| 1 | Cup | Sliced fresh mushrooms* |
| 1 | | Large yellow onion |
| 2 | Tablespoon | Flour |
| 2 | Cup | Beef bouillon or consomme |
| 2 | Tablespoon | Tomato paste |
| 1 | Teaspoon | Dry mustard |
| 3 | Tablespoon | Sherry |
| ⅔ | Cup | Sour cream |
| | * I usually add more of each of these |
Preparation Instructions
- Trim beef and cut into pieces about 1 inch wide, 2 inches long and one quarter to one half inch thick. Dust pieces with salt and pepper and set aside at room temperature for about 2 hours.
- When ready to prepare the dish, melt 2 tablespoons of the butter in a heavy skillet and saute the sliced mushrooms; remove and set aside. In the same skillet (adding more butter if necessary) saute the onion until brown; remove and set aside. Add more butter to the pan and sear beef pieces on both sides a few at a time, being careful to space them apart in the pan so that they do not boil. Set aside the seared pieces as they are browned but still rare.
- Sprinkle the flour to the butter and "bits" remaining in the pan, blending and browning well.
- Slowly add the beef bouillon (or consomme), stirring well to form a smooth gravy.
- In a measuring cup or small bowl mix the sherry, the tomato paste and the dry mustard, blending them well. Add this mixture to the gravy above to make the stroganoff sauce.
- Into the sauce add the reserved mushrooms, onions and beef and let the whole thing simmer slowly over the lowest possible heat for about 20 minutes.
- About 5 minutes before serving add the sour cream and blend it in throughly.