Beef Stroganoff (From the "Old" Russian Tea Room)
Recipe: #19401
May 30, 2015
Categories: Eastern European, Fathers Day, Sunday Dinner, High Protein, No Eggs, Wine, Beef Dinner, more
"I prefer to serve this over noodles. Best stroganoff ever. I also use filet mignon when I can"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (466.2 g)
- Calories 538.7
- Total Fat - 30.8 g
- Saturated Fat - 16.7 g
- Cholesterol - 195.8 mg
- Sodium - 2677.7 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 4.2 g
- Sugars - 4.5 g
- Protein - 50.9 g
- Calcium - 191.6 mg
- Iron - 4.7 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
Step 2
Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
Step 3
Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
Step 4
Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
Step 5
In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
Step 6
Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
Step 7
Serve over hot rice with a green vegetable on the side
Tips
No special items needed.
9 Reviews
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