beef strogonoff ( march, 92)

Main course
1 Servings
1 pounds Filet mignon cut into 1 1/2", strips
2 mediums Onions; finely chopped
Tomatoes; peeled, seeded and, chopped
1 teaspoon Worcestershire sauce
1 teaspoon Mustard
2 tablespoons Cognac
1 tablespoon Alcohol
½ cup Dry white wine
¼ pounds Mushroom or canned mushrooms, sliced
1 cup Sour cream
2 tablespoons Butter
  Salt and pepper; to taste
Clove garlic; minced

1. Heat pan. Add butter cook until foamy.

2. Add meat in batches until brown.

3. Stir in onions. Cook until soft 4.Flambe with alcohol.

5. Stir in garlic. Cook 1 minute.

6. Add wine. Cook 2 minutes over high heat.

&. Stir in tomatoes, salt and pepper. Simmer adding water whenever it begins to dry out.

9. Add rest of ingredients except cream. Cook 5 minutes.

10. Stir in cream. Bring almost to a boil.

Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Nov 19, 1997

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