Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Filet mignon cut into 1 1/2", strips |
| 2 mediums | Onions; finely chopped |
| 1 | Bayleaf |
| 3 | 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 | |
| 1 | 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