Sunday, April 09, 2006

Beef Stroganoff

I used the Professional Chef beef Stroganoff recipe. I made a JUS DE VEAU LIE` using a brown stock I made using beef shank instead of veal. You could use beef stock but will need to reduce it. Beef Stroganoff never looks picture pretty but it sure taste great. We had no leftovers tonight. I put the Stroganoff over wide noodles and served with crusty bread rolls and steamed mixed vegetables.

3 1/4/1.75v kg pounds boneless beef top sirlion or tenderloin
Salt, as needed
pepper, as needed
2 oz/60 g. oil
8 oz/225 g. sliced white mushrooms
8 FL OZ/240 mL Sour Cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice

Trim the beef and cut into very thin slices. When ready to saute`, blot dry and season with salt and pepper.

Heat a saute` pan add oil and saute the beef to the desired doneness. Remove the beef from the pan and keep warm while completing the sauce.

Add the mushrooms and saute until lightly browned, about 2 to 3 minutes. Remove the mushrooms and keep warm with beef.

Add the stock an stir to deglaze. Reduce to a good flavor and consistency. Add the sour cream and return to simmer.

Add the mustard and lemon juice and adjust the seasoning with salt and pepper as needed.

Return the beef and mushrooms to the sauce and heat gently without boiling.

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