stroganoff

[Pinot's Mom]

I have to tell you, this is one of my FEW specialties in cooking. I have sworn by the Joy of Cooking Beef Stroganoff recipe for 25 years, using an ancient electric skillet, and it's ALWAYS good. The recipe here is updated, but I'm sure it will suit just fine.

BEEF STROGANOFF
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
4 to 6 servings
Cut into thin 2 x 1⁄ 4-inch strips:
2 pounds fillet of beef, top loin, or sirloin tip
Season with:
Salt and black pepper to taste
Heat in a large skillet over medium-high heat:
2 tablespoons olive or vegetable oil
Add the meat in batches, cooking just until browned, about 2 minutes. Remove to a plate and melt in skillet:
3 tablespoons butter
Add and cook, stirring until softened, about 3 minutes:
1 onion or 2 shallots, chopped
Add, and cook, stirring, until the liquid the mushrooms release evaporates, about 8 minutes:
1 pound mushrooms, sliced
Add:
2 cups beef broth or stock
(2 tablespoons Cognac)
Simmer about 10 minutes, then stir in:
1 cup sour cream
1 tablespoon Dijon mustard
Salt and black pepper to taste
Add any accumulated juices from the cooked meat.
Simmer—do not boil—until the meat is heated through but still medium-rare, about 2 minutes. Stir in, if desired;
(2 tablespoons chopped dill)
Serve immediately, with:
Fresh egg noodles

[Catty1]

Karen, I just got out my copy of the Fannie Farmer cookbook - a facsimile - and there's not a stroganoff listed! darn!

Unless they called it something else in 1896 - but I have gone through the beef section, also the 'dishes for the chafing dish' department, found a recipe for noodles on p 131 - but no stroganoff!

The ones above sound yummy...I may give it a go one of these days!

[lvpets2002]

Ok the recipes sound good.. So now when is it to be served??