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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A recipe from the hands of my Russian grandmother, this stroganoff surpasses all other I have ever experienced. Ingredients:
2 pounds filet mignon, cubed (it is important to use filet) |
3 tablespoons unsalted butter |
3/4 cup diced onion |
1 pound white button mushrooms |
2 1/4 teaspoons all purpose flour |
2/3 cup beef broth |
2/3 cup heavy cream |
1 cup sour cream |
2 teaspoons dijon mustard |
1 1/2 tablespoons fresh dill |
1 1/2 teaspoons fresh parsley |
salt and pepper, to taste |
Directions:
1. Heat cast iron Dutch oven (dry, no oil).
2. Brown beef cubes in batches.
3. Remove from pot and set aside.
4. Melt butter and saute onion until soft.
5. Add mushrooms and saute 20 minutes, stirring often, to caramelize.
6. Sprinkle in the flour.
7. Stir for 1 minute.
8. Stir in beef broth, cream, sour cream and mustard.
9. Simmer on low to thicken, about five (5) minutes.
10. Return beef to pot and stir to coat with sauce and heat through.
11. Stir in dill, parsley, salt and pepper.
12. Serve over noodles (or rice).
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