Beef Stroganoff (Rachael Ray) |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve. 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 |
1/3 cup coarsely chopped cornichons |
1 pound extra wide egg noodles, cooked to package directions |
chopped parsley leaves, garnish |
thickly sliced pumpernickel bread, optional |
Directions:
1. Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
2. 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.
3. 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. Then add the chopped cornichons and stir to combine.
4. Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.
|
|