• Beef Tenderloin (in strips)
  • Saltet Butter
  • good cognac
  • good red wine
  • sliced fresh mushrooms
  • sliced onions
  • tomato paste
  • milk
  • Dijon Mustard
  • cream
  • paprika
  • salt and pepper


Melt butter in non stick skillet til bubbly. Add meat and saute til golden, add cognac and let it simmer for a few minutes. Then remove meat and liquid from skillet and place in dish with lid. Add more butter to skillet (let it get bubbly) then add mushrooms and onions, saute until golden. Add heated tomato paste and milk (2-1) to skillet and stir to keep the fat from separating. Then begin adding the seasonings (dijon, paprika wine, salt and pepper to taste). When you have a good strong and pleasant taste then you can add the meat back to the tomato mixture. Stir well to blend meat juices then add cream to get a nice orange color. It's a departure from white beef straganoff but you'll never look back after you have tasted it.The hotel I got this recipe from also used the leftovers diluted as a soup which was very delicious.

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Submitted 6/13/05.
Source: Little hotel outside of Warsaw
Submitted By: Kimberly Froiland
Russian Beef Straganoff-not lowcal