Filet Stroganoff
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef
tenderloin, cubed |
|
| 1 | x |
all-purpose flour
for dusting |
*
|
| ¼ | cup |
pickles, dill
chopped |
|
| ½ | pound |
mushrooms
sliced |
|
| 1 | medium |
onions
minced |
|
| ¼ | cup |
vegetable oil
olive, vegetable or peanut |
|
| 1 | pinch |
paprika
|
*
|
| ½ | cup |
red wine
|
*
|
| ½ | cup |
beef stock
prefer veal stock if possible |
|
| ½ | cup |
sour cream
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef
tenderloin, cubed |
|
| 1 | x |
all-purpose flour
for dusting |
*
|
| 59 | ml |
pickles, dill
chopped |
|
| 226.8 | g |
mushrooms
sliced |
|
| 1 | medium |
onions
minced |
|
| 59 | ml |
vegetable oil
olive, vegetable or peanut |
|
| 1 | pinch |
paprika
|
*
|
| 118 | ml |
red wine
|
*
|
| 118 | ml |
beef stock
prefer veal stock if possible |
|
| 118 | ml |
sour cream
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Heat the oil in a pan and dust the beef with flour, shaking off any excess.
When the oil is hot, add the meat and onion.
Brown the meat, then add pickle, mushrooms, and paprika.
Add the red wine, then the stock.
Bring to a boil and reduce heat to simmer for 10 minutes.
Add sour cream, heat through, correct seasoning with salt and pepper, and serve with Spaetzle.
