- 1 1/2 lb. filet mignon (so tender it does not require oven cooking.)
- 4 tablespoons butter (divided)
- 1 large onion, chopped
- 3/4 pound mushrooms, sliced
- 1 heaping teaspoon Bovril (or other meat glaze)
- 2 teaspoons tomato paste
- 3 tablespoons flour
- 1 cup beef broth
- 1 teaspoon pepper (fresh ground is best)
- 1 cup sour cream
- 2 teaspoon dried dill
- Cooked buttered noodles (traditional) or cooked rice for spooning stroganoff over.
Cut the beef into strips, and pat as dry as possible with paper towels. Drying the meat is essential for proper browning. Brown the meat strips quickly in half the butter(2 tablespoons). Set aside.
Chop the onion and slice the mushrooms.
Beginning with the onions, saute them until they begin to soften, add the mushrooms and continue, sauteing until tender but not brown. Remove from heat. Add the Bovril and tomato paste.
Mix the flour smoothly with a little of the beef broth and stir into the mixture. Gradually stir in the remaining broth. Return to heat and stir until mixture begins to boil. Add pepper. Over low heat, stir sour cream into the center of the mixture, a little at a time. Pour over beef. Add salt to taste. Sprinkle with dill. Mixture may be made ahead and gently heated in the oven or on top of the stove. Note: If a less tender cut of beef is used, prepare the recipe as directed, but without adding the sour cream. Pour the sauce over the beef, place mixture in a covered casserole and cook in a 325 degree oven for about 40 minutes, until beef is tender. Remove from oven, add sour cream and dill and serve. Allowing stroganoff to stand for awhile before serving enhances the flavor. Serves 4
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Source: Melinda's Cook Book
Submitted By: LB
Extravagant Beef Stroganoff