Recipe - Beef Stroganoff From Samovar Restaurant And Bakery

2 pound Fillet mignon; or fillet
mignon tips, cut into thin
strips
3 tablespoon Unsalted butter
Three fourths cup Onion; finely chopped
1 pound Mushroom caps; small/white,
clean and halved
2 One fourth teaspoon Allpurpose flour
1/3 cup Beef stock; or canned broth
1/3 cup Whipping cream
One half cup Sour cream
2 teaspoon Dijon mustard
1 One half tablespoon Fresh dill; chopped
1 One half tablespoon Fresh parsley; chopped
Salt and freshly ground
black pepper to taste

1. Heat a large, heavy skillet preferably cast iron over high heat. Add the
meat a few pieces at a time, and quickly sear on all sides, stirring all
the time with a wooden spoon for 3 to 4 minutes. If the meat throws off too
much liquid, drain it off and set aside. Remove the meat from the skillet
and set aside.

2. Melt butter in a mediumsize skillet over medium heat. Add the onion and
saute for about 5 minutes, stirring occasionally until softened. Increase
the heat to mediumhigh, then add the mushrooms and saute, stirring
frequently until they are deeply colored; this will take about 20 minutes.
Turn the heat down to mediumlow. Sprinkle in the flour and cook for 1
minute, stirring all the while.

3. Stir in the stock, heavy cream, sour cream, mustard, and the meat
juices, if any. Simmer over low heat until the sauce thickens, about 5
minutes; do not allow to boil.

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.
Number of servings not mentioned in article.

Recipe courtesy Samovar Restaurant & Bakery, Medford, Oregon. Source:
Northwest Travel Magazine, July/August 1997 Scanned for you by Brenda
Adamsadamsfmle@sprintmail.com;mc post 7/25/97; Lu post 1/98.

Recipe by: Samovar Restaurant & Bakery, Medford, Oregon

Posted to recipeludigest Volume 01 Number 525 by Badams
adamsfmle@sprintmail.com on Jan 14, 1998