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The Hirshon Beef Stroganoff


  • Total Time: 0 hours

Ingredients

Scale
  • 2 pounds filet mignon, cut into thin strips – preferably both prime quality and dry-aged
  • 3 tbsp unsalted butter
  • ¾ cup finely chopped onion
  • ½ pound small white mushrooms, wiped clean and halved
  • ¼ pound small crimini mushrooms, wiped clean and halved
  • ¼ pound chanterelle mushrooms (if unavailable, use crimini instead)
  • Sherry to taste
  • 2 ¼ teaspoons flour
  • ⅓ cup beef stock
  • ⅓ cup heavy cream
  • ½ cup sour cream
  • 2 tsp dijon mustard (JH prefers Edmond Fallon)
  • 1 ½ tbsp chopped fresh dill
  • 1 ½ tbsp chopped fresh parsley
  • Salt
  • Pepper
  • Black Truffle Olive Oil (optional but recommended)
  • Cooked Wide, Flat Noodles

Instructions

  1. Heat a large, heavy skillet, preferably cast-iron, over high heat. Ad the meat, a few pieces at a time, and quickly sear on all sides, stirring all the time with a wooden spoon, about 3-4 minutes. If the meat throws off too much liquid, drain it off and set aside. Remove the meat and set aside.
  2. Melt the butter in a medium-sized skillet over medium heat. Add the onion and saute, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high, then add the mushrooms and a goodly amount of sherry and sauté, stirring frequently until deeply colored, about 20 minutes. Turn the heat down to medium-low, and sprinkle in the flour. Cook, stirring, about 1 minute.
  3. Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes. Do not allow to boil!
  4. Return the meat to the skillet, stir to coat with the sauce and heat for 1 minute. Stir in the dill, parsley, salt, pepper and a touch of black truffle olive oil to perfume the dish. Serve at once over noodles.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes
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