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STROGANOFF SAUCE

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Ingredients

  • AND 1 T. VEGETABLE OIL; REMOVE:
  • SAUTE IN 2 T. UNSALTED BUTTER
  • 8 oz. white mushrooms,
  • cleaned and halved
  • MAKE A Roux FROM:
  • 2 T. unsalted butter
  • 2 T. all-purpose flour
  • ADD:
  • 1 1/2 cups Red Wine Stock, above
  • 1 T. Dijon mustard
  • Sauteed mushrooms
  • Option #1: 1/3 cup sour cream
  • Option #2: blue cheese

Details

Preparation

Step 1

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.

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