Wednesday, January 5, 2011


Ok, I have to totally admit that I'm stealing this idea from Mel at Cooking Schmooking. At one time I asked what I should do with left over rib roast and she said make Stroganoff. Well, the other day she posted on Facebook that she was making Stroganoff with her left over roast from Christmas. So.. since I had brought home almost a whole roast from Christmas dinner (it's been sitting in the freezer) I decided I'd do what Mel does and make me some Stroganoff with part of the roast. The recipe I'm using is from The Gourmet Cookbook. I'm going to give you the recipe exactly as it's written in the cookbook but instead of the tenderloin I'm just cutting up some of the left over roast in it's place.
Beef Stroganoff

31/2 Tbsp unsalted butter (salted is fine)
1 Tbsp all purpose flour
1 C beef broth or stock
1 lb beef tenderloin or fillet mignon sliced 1/4" thick and cut into 1 inch pieces
salt and pepper to taste
2 Tbsp olive oil
1/2 C thinly sliced shallots (or regular onions)
3/4 lbs mushrooms halved or quartered depending on size
3 Tbsp sour cream (or more to taste), at room temperature
1 tsp Dijon mustard
2 Tbsp chopped fresh dill (optional) or use dried dill

Melt 1 1/2 Tbsp butter in a 1 quart heavy sauce pan. Whisk in the flour and cook whisking constantly for 2 minutes to make a roux. Add the stock in a slow steam, whisking constantly and bring to a boil. Reduce heat and simmer, whisking occasionally for 3 minutes. Remove from heat and cover to keep warm.
Pat beef dry and season well with salt and pepper. Heat 1 Tbsp butter and 1 Tbsp oil over moderately high heat until foam subsides. Add the beef in 2 batches and cook, turning once until browned on both sides but still pink inside, about 1 minute per batch. Transfer to a plate.
Add remaining 1 Tbsp each oil and butter to the skillet and heat until hot but not smoking. Add shallots and cook stirring occasionally until golden brown, about 3 minutes. Add the mushrooms and cook until the liquid from the mushrooms have evaporated and are browned, about 8-10 minutes.
Return meat with its juices to skillet and stir to combine, then transfer to a platter.
Reheat the sauce over low heat, the whisk in the sour cream, mustard, dill, 1/2 tsp salt and 1/4 tsp pepper (do not let boil). Pour sauce over beef and serve with buttered noodles.

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