Stroganoff
Sauterne Beef Stroganoff

3 lbs Beef Top Sirloin, 1" thick
Salt and Pepper
1 stick Butter
4 to 6 Green Onions, chop only white part
5 tbsp Flour
1 Beef Bouillon Cube, dissolved in one cup hot water
1 can Beef Consomme
1 tsp Dijon Mustard
1 6 oz can Mushrooms
1/3 Cup Sweet White Wine (Sauterne Region of Bordeaux)
1/3 Cup Sour Cream

Cut the beef into 1/2" strips across the grain of the meat. Salt and Pepper the strips. Heat the butter in a Dutch oven and brown the Sirloin, turning frequently to brown evenly. Set the meat aside and cook the onions until they are transparent. Set the onions aside. Add the flour to the drippings and mix well. Return the meat and onions to the Dutch oven, and add beef bouillon cube, water and beef consomme. Stir the mixture until is smooth. Add mustard, cover and cook very slowly for 1 hour. Add the undrained mushrooms, Sweet White (Sauterne Region) Wine and sour cream. Serve over noodles.
Serves 8
Dijon Beef Stroganoff

3 pounds Beef Top Sirloin
3 Cups Sour Cream
2 tablespoons Dijon mustard
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
3/4 teaspoon ground pepper
1 beef bouillon cube (or 1 teaspoon granules)
1 pound medium size white mushrooms
10 tablespoons butter
24 medium sized white pearl onions

Boiled Rice, use 3 cups raw
Chopped parsley to garnish

Combine the sour cream, mustard, tomato paste, Worcestershire sauce, paprika, salt and pepper and bouillon cube in medium sauce pan and simmer slowly for about 20 minutes or until slightly reduced. It should be orangish in color. Remove from heat and let stand covered while you do the rest. Melt 3 tablespoons of the butter and sauté the mushrooms 10 minutes, or until golden.. Transfer to a bowl and reserve. Cut a small X in the root end of the onions. Bring a large pot of water to a boil and blanch them for 5 minutes. Drain and peel the onions. Heat 2 tablespoons of butter over medium high heat and sauté the onions stirring the skillet often until the onions are lightly browned, about 10 minutes. Add to the bowl with the mushrooms.

Cut the Sirloin into thin slivers on the diagonal. Heat remaining butter in the skillet over high heat and sauté the Sirloin until lightly browned, 4 minutes.

To serve, set sauce or medium heat, don’t boil or it will curdle. Add mushrooms, onions, and beef and heat till warm. Serve this over noodles and garnish with the parsley.
Serves 8
Beef Stroganoff

1 lb Beef Top Sirloin, 1" thick
1/4 cup butter
2 cloves garlic minced
12 oz mushrooms sliced
1 large onion diced
1 Cup shredded carrots
1 pint of water
1 tbs beef base

Roux:
1/2 Cup butter
1/2 Cup flour

Sauce:
1 pint of whipping cream
1/2 Cup sour cream
1/4 Cup chopped chives

In a 5 qt pot, melt the butter and add the beef tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make Roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Mix and gradually add sauce, stirring all the time.

Serves 4
This dish combines slow simmered BEEF, mushrooms, onions, and sour cream
all served over noodles. Originally created for the Russian Stroganoff family
by a French chef!
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