Tenderloin of Beef a La Stroganoff
|Beef tenderloin||4 Pound, sliced into 1/4 inch strips|
|Garlic||1 Clove (5 gm), chopped|
|Onion||1 Small, chopped|
|Sliced mushrooms||3⁄4 Pound|
|Bouillon cubes||5 , dissolved in 3 cups water|
|Sour cream||2 Cup (32 tbs), warmed|
|Dill pickle||1 , diced|
|Chopped dill weed||1 Tablespoon|
|Boiled potatoes/2 cups boiled rice / noodles||10 Small|
1)Take a skillet,or a pan, and melt 4 tablespoons butter.
2)Toss in garlic and onion and cook for 2 minutes.
3)Follow this with mushrooms,cooked for 2 minutes.
4)Toss in flour,stir quickly to make a roux
5)Add the beef stock, and boil for 5 minutes.
5)Remove from flame,now add warm cream slowly followed by pickles and pickle juice
6)It should be kept warm over low heat.
7)Choose a pan,add the remaining oil and butter and mix.
8)Sprinkle salt and pepper on beef and saute
9)Add the accent and or worcestershire sauce
10)Now mix sauteed beef and sauce,simmer for a couple of minutes until hot,and garnsih with dill weed.
11)Serve with boiled potatoes,rice or noodles.