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RECIPE TITLE "Beef Stroganoff" from Sunset Magazine
November 2000
 Makes
5 or 6 servings  ---
 moderate
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Notes: Make the sauce (through step 2) and slice the meat up to
1 day ahead; cover separately and chill.
RECIPE INGREDIENTS
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
strip)
Pasta ring, heated
2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed |
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RECIPE METHOD
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
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Cooking tips 
