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Receta Beef Stroganoff From Samovar Restaurant And Bakery

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Ingredientes

  • 2 lb Fillet mignon, or possibly fillet mignon tips, cut into thin strips
  • 3 Tbsp. Unsalted butter
  • 3/4 c. Onion, finely minced
  • 1 lb Mushroom caps, small/white, clean and halved
  • 2 1/4 tsp All-purpose flour
  • 1/3 c. Beef stock, or possibly canned broth
  • 1/3 c. Whipping cream
  • 1/2 c. Lowfat sour cream
  • 2 tsp Dijon mustard
  • 1 1/2 Tbsp. Fresh dill, minced
  • 1 1/2 Tbsp. Fresh parsley, minced Salt and freshly grnd black pepper to taste

Direcciones

  1. 1. Heat a large, heavy skillet preferably cast iron over high heat. Add in the meat a few pcs at a time, and quickly sear on all sides, stirring all the time with a wooden spoon for 3 to 4 min. If the meat throws off too much liquid, drain it off and set aside. Remove the meat from the skillet and set aside.
  2. 2. Heat butter in a medium-size skillet over medium heat. Add in the onion and saute/fry for about 5 min, stirring occasionally till softened. Increase the heat to medium-high, then add in the mushrooms and saute/fry, stirring frequently till they are deeply colored; this will take about 20 min.
  3. Turn the heat down to medium-low. Sprinkle in the flour and cook for 1 minute, stirring all the while.
  4. 3. Stir in the stock, heavy cream, lowfat sour cream, mustard, and the meat juices, if any. Simmer over low heat till the sauce thickens, about 5 min; don't allow to boil.
  5. 4. Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute. Stir in the dill, parsley, salt, and pepper. Serve at once.
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Evaluaciones

  • Julian Berdych
    I first tried this dish at the Samovar Restaurant and Bakery in Medford, Oregon back in 2004. The restaurant has since closed and re-opened under a different name with a different menu, so I was quite pleased to find the recipe preserved here for posterity. I've made it myself a few times over the years, and it's absolutely delicious, especially served over fresh Italian linguini.
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