James Beard's Beef Stroganoff

Recipe found in Saveur Magazine
Serves 6-8
1 1/2  lbs. filet of beef
      6  tbsp. butter
          Olive oil
      2  tbsp. chopped green onions, white and green parts
   1/4  cup white wine or vermouth
          A1 sauce or Worcestershire sauce
1 1/2  cups sour cream
          salt and freshly ground black pepper
          Chopped parsley
      1  bag of cooked egg noodles
Note * I add 1/2 a brick of cream cheese to thicken the sauce,
          I also prefer the white wine over the vermouth and the
          Worcestershire sauce over the A1.
Cut the beef into very thin slices, or, as Beard recommends, ask your butcher to do it for you.
Melt 4 tbsp. of butter in the pan and get it as hot as you can without burning; if you add just a bit of olive oil to the butter it helps it from turning brown.  Sauté the beef slices in the hot fat very quickly.  When they are delicately browned on both sides and done (this takes only a minute or two), remove them to a hot platter.  Add remaining butter and the chopped green onions and cook for a minute.  Then add white wine or vermouth and a dash or two of A1 sauce or Worcestershire sauce and the sour cream.  (If using the cream cheese, add at this time also).  Stir well and heat through, but do not boil, or the sour cream will curdle.  Salt to taste and pour the sauce over the beef.  Top with a sprinkling of freshly ground pepper
and chopped parsley.  Serve atop egg noodles.

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