Ukrainian Beef Strogonov
245
245
Ingredients
| 3 | pounds |
beef, filet mignon
tips |
|
| 1 | cup |
onions
finely chopped |
|
| 4 | tablespoons |
butter
unsalted |
|
| 1 ½ | pounds |
mushrooms
|
|
| ⅔ | cup |
heavy whipping cream
|
|
| ¾ | cup |
sour cream
or yogurt, plain |
|
| 2 ¼ | teaspoons |
dijon mustard
|
|
| 2 | tablespoons |
dill weed
fresh, chopped fine |
|
| 1 ½ | tablespoons |
parsley leaves
fresh |
|
| ⅔ | cup |
beef stock
prefer veal stock if possible |
|
| 1 | x |
salt and black pepper
to taste |
* |
| 2 ¾ | teaspoons |
all-purpose flour
|
Directions
Slice the beef into thin strips approx. 1½ inch - 2" in length.
Heat a large cast iron skillet over high heat and add the meat a few stripos at a time to sear the meat.
Remove the meat from the heat and set aside.
Reduce the heat in the skillet to medium and melt the butter.
Lower heat to med-low sprinkle in the flour, stir well for 1 to 3 minutes. Stir in the stock, cream, sour cream, and mustard. Cover, reduce heat to low and simmer for for 5 to 7 minutes. DO NOT ALLOW TO BOIL! Return the meat to the skillet, mix with sauce, stir in the dill and parsley, and serve.
San Diego, United States
over 7 years ago
What do you do with the mushrooms?