RECIPE TITLE "Beef Stroganoff" from Sunset Magazine
5 or 6 servings ---
Notes: Make the sauce (through step 2) and slice the meat up to
1 day ahead; cover separately and chill.
1 pound mushrooms
1 onion (6 oz.), peeled and chopped
3 tablespoons butter or margarine
2 tablespoons brandy
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon catsup or tomato paste
2 teaspoons prepared horseradish
1 cup fat-skimmed beef broth
About 1 cup sour cream
Salt and pepper
1 pound fat-trimmed tender beef (such as tenderloin or New York
Pasta ring, heated
2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
1. Rinse mushrooms; trim off and discard discolored stem ends.
Cut mushrooms vertically into 1/8- to 1/4-inch slices. In a 10- to
12-inch nonstick frying pan, combine mushrooms, onion, and 2 tablespoons
butter. Stir often over high heat until juices have evaporated and
mushrooms are lightly browned, about 10 minutes. Add brandy and stir
until liquid has evaporated, about 1 minute. Remove from heat and
stir flour into mushroom mixture. Then stir in mustard, catsup, horseradish,
and beef broth.
2. Return pan to high heat and stir until mixture is boiling, about
3 minutes. Add 1 cup sour cream and stir to blend. Add salt and
pepper to taste. Pour mushroom sauce into a bowl.
3. Rinse meat and pat dry. Cut across the grain into 1/8-inch-thick
slices. Rinse and dry frying pan, place over high heat, and add
remaining tablespoon butter. When it just begins to brown, add half
the beef; stir until meat is lightly browned in some places and
still pink in others, 2 to 3 minutes. With a slotted spoon, transfer
cooked meat to mushroom sauce. Add remaining beef to pan and repeat
to brown. When all the meat is cooked, return stroganoff mixture
to frying pan and stir until bubbling, 2 to 5 minutes.
4. Pour stroganoff into center of pasta ring, top with a dollop
of sour cream, and sprinkle with dill. Cut through pasta with a
sharp knife and serve stroganoff and pasta with 2 large spoons.
NUTRITION PER SERVING
CALORIES 620(36% from fat); FAT 25g (sat 13g); PROTEIN 30g; CHOLESTEROL
89mg; SODIUM 257mg; FIBER 3.3g; CARBOHYDRATE 68g
Premium Rack of Lamb
American Lamb is, without a doubt, the world's most sought-after-lamb. In fact, the finer cuts of spring lamb are prized for their distinctive tender, sweet, succulent taste. Each Rack of Lamb is carefully hand trimmed from "spring" lamb, making it perfect for even the most splendid dining occasion.
6 (8 oz) Lamb Loin Chops
American Lamb is, without a doubt, the world's most sought-after-lamb. In fact, the finer cuts of spring lamb are prized for their distinctive tender, sweet, succulent taste. Each of the fine cuts shown here are carefully hand-trimmed from "spring" lamb, making them perfect for even the most splendid dining occasions. Each order includes six 8 ounce loin chops, approximately 1 1/2" thick.
6 (6 oz) Filet Mignon with 3 oz Garlic Butter
Cut from the heart of the finest tenderloin, Pfaelzer Brothers Famous Filet Mignon are quite simply the finest steaks you'll ever give or enjoy. Naturally aged for intense flavor and superb tenderness, each filet is hand cut, vacuum sealed and then instantly flash frozen. The distinct, mellow, melt in your mouth flavor will be pure satisfaction. When combined with the 3 ounce Garlic-Seasoned Butter included, the taste of Pfaelzer Famous Filets becomes even richer. Each 6 ounce filet is approximately 1 1/4" thick.
4 (8 oz) NY Center- Cut Loin Strip Steaks
Also known as "The King of Steaks", our New York Strip Steak reigns supreme. And for good reason. It's so thick, juicy, and bursting with robust beef flavor. No wonder New York Strips are the steak everyone chooses when they fire up their grill. Each 8 ounce strip is approximately 1" thick.
4(20 oz) Porterhouse Premium Steaks
The Porterhouse is the "King and Queen of Steaks" in one. On one side is the Queen of Steaks, a fork-tender subtly flavored Filet Mignon. On the other side, you'll taste the King of Steaks, a firm-to-the-knife, robustly flavored New York Strip. This kingdom is divided by the long, white "T-Bone", which imparts a delicious, subtle flavor. Each 20 ounce Porterhouse is approximately 1 1/4" thick.
4 (14 oz) T-Bone Premium Steaks
Our premium T-bone is the same as our Porterhouse - a Filet Mignon on one side and a New York Strip on the other. The only difference is that the T-Bone has as smaller filet than the Porterhouse, making it perfect for those who like the robust flavor of the strip steak, but want to savor the distinct taste of our fork-tender Filet Mignon. Perfect for those with a smaller appetite. Each 14 ounce T-Bone is approximately 3/4" to 1 1/4" thick.