Beef Stroganoff

Beef Stroganoff

Authorefkadmin

Yields1 Serving

 2 lbs The Green Cow filet of beef, strip loin or sirloin cut into thin strips, sprinkled generously with salt and pepper (then let stand for 2 hours in a cool place or in the refrigerator)
 1 tbsp flour
 2 tbsp butter
 2 cups beef stock
 3 tbsp sour cream
 2 tbsp tomato paste
 3 tbsp shallots or onion (chopped or grated)
 12 tbsp Cognac
 12 cups mushrooms (sautéed)
 Paprika to taste

1

Blend 1 TBSP flour with 2 TBSP butter in a saucepan over low heat until the mixture bubbles and is smooth. Gradually stir in 2 cups beef stock and cook mixture until it begins to thicken. Boil it for 2 minutes and strain it through a fine sieve into a large saucepan. Add 3 TBSP heavy sour cream alternatively with with 2 TBSP tomato paste, stirring constantly. Simmer the sauce very gently, without boiling it. Add 1-2 TBSP of Cognac.

2

Sauté the mushrooms in butter and set aside. Sauté the strips of beef in a skillet in 3 TBSP butter with 3 TBSP grated onion or chopped shallot. Add the contents of the skillet to the sauce, taste for seasoning, and simmer the meat gently without boiling, for 20 minutes. Add paprika to tast.

3

Serve at once with a side dish of boiled rice or potato balls and thin slices of dark bread generously buttered.

Ingredients

 2 lbs The Green Cow filet of beef, strip loin or sirloin cut into thin strips, sprinkled generously with salt and pepper (then let stand for 2 hours in a cool place or in the refrigerator)
 1 tbsp flour
 2 tbsp butter
 2 cups beef stock
 3 tbsp sour cream
 2 tbsp tomato paste
 3 tbsp shallots or onion (chopped or grated)
 12 tbsp Cognac
 12 cups mushrooms (sautéed)
 Paprika to taste

Directions

1

Blend 1 TBSP flour with 2 TBSP butter in a saucepan over low heat until the mixture bubbles and is smooth. Gradually stir in 2 cups beef stock and cook mixture until it begins to thicken. Boil it for 2 minutes and strain it through a fine sieve into a large saucepan. Add 3 TBSP heavy sour cream alternatively with with 2 TBSP tomato paste, stirring constantly. Simmer the sauce very gently, without boiling it. Add 1-2 TBSP of Cognac.

2

Sauté the mushrooms in butter and set aside. Sauté the strips of beef in a skillet in 3 TBSP butter with 3 TBSP grated onion or chopped shallot. Add the contents of the skillet to the sauce, taste for seasoning, and simmer the meat gently without boiling, for 20 minutes. Add paprika to tast.

3

Serve at once with a side dish of boiled rice or potato balls and thin slices of dark bread generously buttered.

Beef Stroganoff
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