Beef Stroganoff - Revision history

Jirah at 02:02, 16 August 2009

2009-08-16T02:02:04Z

← Older revision		Revision as of 02:02, 16 August 2009
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	Arrange meat on a bed of egg noodles or rice and top with Stroganoff sauce.		Arrange meat on a bed of egg noodles or rice and top with Stroganoff sauce.

			[[category:Entrees]]

Jennifer at 22:49, 30 June 2009

2009-06-30T22:49:03Z

← Older revision		Revision as of 22:49, 30 June 2009
Line 13:		Line 13:
	OR		OR
	* Rice, cooked		* Rice, cooked


	Directions		Directions

Jennifer at 22:48, 30 June 2009

2009-06-30T22:48:45Z

← Older revision		Revision as of 22:48, 30 June 2009
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	Ingredients		Ingredients

	* 1 1/2 pounds beef tenderloin fillet		* 1 1/2 pounds beef tenderloin fillet
	* Salt and pepper		* Salt and pepper
	* 3 tablespoons butter, divided		* 3 tablespoons butter, divided
	* 2 tablespoons all-purpose flour		* 2 tablespoons all-purpose flour
	* 2 cups beef consomme, available on soup aisle		* 2 cups beef consomme, available on soup aisle
	* 2 teaspoons prepared Dijon style mustard		* 2 teaspoons prepared Dijon style mustard
	* 1/4 cup sour cream, eyeball it		* 1/4 cup sour cream, eyeball it
	* 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream		* 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
	* 1/2 small onion, sliced		* 1/2 small onion, sliced
	* 1 pound extra wide egg noodles, cooked to package directions		* 1 pound extra wide egg noodles, cooked to package directions
	OR		OR
	* Rice, cooked		* Rice, cooked

	Directions		Directions

Jennifer: New page: Ingredients * 1 1/2 pounds beef tenderloin fillet * Salt and pepper * 3 tablespoons butter, divided * 2 tablespoons all-purpose flour * 2 cups beef consomme, availabl...

2009-06-30T22:48:11Z

New page: Ingredients * 1 1/2 pounds beef tenderloin fillet * Salt and pepper * 3 tablespoons butter, divided * 2 tablespoons all-purpose flour * 2 cups beef consomme, availabl...

New page

Ingredients

* 1 1/2 pounds beef tenderloin fillet
* Salt and pepper
* 3 tablespoons butter, divided
* 2 tablespoons all-purpose flour
* 2 cups beef consomme, available on soup aisle
* 2 teaspoons prepared Dijon style mustard
* 1/4 cup sour cream, eyeball it
* 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
* 1/2 small onion, sliced
* 1 pound extra wide egg noodles, cooked to package directions
OR
* Rice, cooked

Directions

Slice meat into 1/2-thick by 2 inch long very thin strips and season with salt and pepper. Set in freezer.

Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.

Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total.

Arrange meat on a bed of egg noodles or rice and top with Stroganoff sauce.