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Filet stroganoff
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| Artist: |
_ |
| Categories: |
Entrees, Meats |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Beef, tenderloin, cubed | | | Flour, for dusting | | 1/4
| cup | Pickles, dill, chopped | | 1/2
| lbs | Mushrooms, sliced | | 1
| med | Onion, minced | | 1/4
| cup | Oil, olive OR | | 1/4
| cup | Oil, vegetable OR | | 1/4
| cup | Oil, peanut | | 1
| pinch | Paprika | | 1/2
| cup | Wine, red | | 1/2
| cup | Stock, beef | | 1/2
| cup | Cream, sour | | | Pepper (to taste) | | | Salt (to taste) |
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Procedures:
| 1 | Heat the oil in a pan and dust the beef with flour, shaking off any excess. | | 2 | When the oil is hot, add the meat and onion. | | 3 | Brown the meat, then add pickle, mushrooms, and paprika. | | 4 | Add the red wine, then the stock. | | 5 | Bring to a boil and reduce heat to simmer for 10 minutes. | | 6 | Add sour cream, heat through, correct seasoning with salt and pepper, and serve with spaetzle. |
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