STROGANOFF SAUCE

STROGANOFF SAUCE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • SAUTE IN 2 T. UNSALTED BUTTER

  • AND 1 T. VEGETABLE OIL; REMOVE:

  • 8

    oz. white mushrooms,

  • cleaned and halved

  • MAKE A Roux FROM:

  • 2

    T. unsalted butter

  • 2

    T. all-purpose flour

  • ADD:

  • cups Red Wine Stock, above

  • 1

    T. Dijon mustard

  • Sauteed mushrooms

  • Option #1: ⅓ cup sour cream

  • Option #2: blue cheese

Directions

Heat butter and oil in a saute pan over medium-high heat. Saute mushrooms until barely done and still somewhat white in color. Remove from pan; set aside. Make a roux in the same pan by melting the butter then whisking in the flour. Cook over low heat until roux browns slightly. Add wine stock, mustard, and mushrooms. Simmer until sauce thickens. Stir in sour cream or crumbled blue cheese. Spoon sauce over sliced tenderloin.


Nutrition

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