Beef Stroganoff From Samovar Restaurant And Bakery
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Beef Stroganoff From Samovar Restaurant And Bakery
  Beef    Bakery  
Last updated 6/12/2012 1:08:07 AM. Recipe ID 34444. Report a problem with this recipe.
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      Title: Beef stroganoff from samovar restaurant and bakery
 Categories: Main dish, Beef, Restaurant
      Yield: 1 Servings
      2 lb Fillet mignon; or fillet
           -mignon tips, cut into thin
      3 tb Unsalted butter
    3/4 c  Onion; finely chopped
      1 lb Mushroom caps; small/white,
           -clean and halved
  2 1/4 ts All-purpose flour
    1/3 c  Beef stock; or canned broth
    1/3 c  Whipping cream
    1/2 c  Sour cream
      2 ts Dijon mustard
  1 1/2 tb Fresh dill; chopped
  1 1/2 tb Fresh parsley; chopped
           Salt and freshly ground
           -black pepper to taste
  1. Heat a large, heavy skillet preferably cast iron over high heat.
  Add the meat a few pieces at a time, and quickly sear on all sides,
  stirring all the time with a wooden spoon for 3 to 4 minutes. If the
  meat throws off too much liquid, drain it off and set aside. Remove
  the meat from the skillet and set aside.
  2. Melt butter in a medium-size skillet over medium heat. Add the
  onion and saute for about 5 minutes, stirring occasionally until
  softened. Increase the heat to medium-high, then add the mushrooms
  and saute, stirring frequently until they are deeply colored; this
  will take about 20 minutes. Turn the heat down to medium-low.
  Sprinkle in the flour and cook for 1 minute, stirring all the while.
  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, and pepper. Serve
  at once. Number of servings not mentioned in article.
  Recipe courtesy Samovar Restaurant & Bakery, Medford, Oregon. Source:
  Northwest Travel Magazine, July/August 1997 Scanned for you by Brenda
  Adams;mc post 7/25/97; Lu post 1/98.

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Recipe ID 34444 (Apr 03, 2005)

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