Beef Stroganoff

By chris5863

Dempster Family Recipe as modified by my parents from The Gourmet Cookbook Vol. I Twelfth printing, November 1960

Ingredients

• 2 Lb Beef Filet sliced into strips (if raw, sprinkle liberally with salt and pepper, toss and allow to rest for 2 hours in the refrigerator). If cooked already allow to come to room temperature.
• 1 yellow onion small dice
• 1 Lb baby bella mushrooms sliced
• 4 T EVOO
• 14 T butter
• 2 T flour
• 2 C beef stock
• 3/4 small can of tomato paste
• 3 T sour cream
• S & P
• 1 large bag Wide Egg noodles cooked to aldente and drained.

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

In a large high walled pan or dutch oven melt 4 T butter in 4 T EVOO. Once butter begins to foam toss in onion and saute until translucent. Add Mushrooms and a large pinch of salt and saute until soft. Remove to a bowl and cover to keep warm.

If meat is raw, saute in the same butter until nearly done and add meat and cooking liquid to the vegetables. If meat is already cooked pour cooked vegetables and cooking liquid into a bowl and cover.

Add 2 T of butter and flour and cook to the same pan and make a roux. Once flour is cooked add beef stock and simmer until it begins to thicken. Add the tomato paste and stir until it is well incorporated. If meat is already cooked add it now and allow it to warm in the sauce before adding vegetables. If you cooked the meat, add meat and vegetables together and stir. Allow to simmer slowly for 20 minutes while you cook the noodles.

When the noodles are cooked and drained return to the warm pot you cooked the noodles in and melt the remaining 8 T of butter into the noodles.

Stir in the sour cream to the sauce just before serving and check for seasoning. Serve over the noodles either on a serving platter or in individual portions.