July 08, 2009
Do you remember the Filet of Beef au Poivre that I posted on Sunday night? I had one piece of tenderloin steak left so I decided to turn this into ...
Tags: Meat
Yield: 4 servings
[edit] Ingredients
1 ½ |
pounds Beef, tenderloin, cubed |
|
Flour, for dusting |
¼ |
|
½ |
pound Mushrooms, sliced |
1 |
medium Onion, minced |
¼ |
|
¼ |
cup Oil, vegetable OR |
¼ |
|
1 |
pch Paprika |
½ |
cup Wine, red |
½ |
|
½ |
cup Cream, sour |
|
Pepper (to taste) |
|
Salt (to taste) |
[edit] Preparation
Step 1 |
Heat the oil in a pan and dust the beef with flour, shaking off any excess. |
Step 2 |
When the oil is hot, add the meat and onion. Brown the meat, then add pickle, mushrooms, and paprika. |
Step 3 |
Add the red wine, then the stock. Bring to a boil and reduce heat to simmer for 10 minutes. |
Step 4 |
Add sour cream, heat through, correct seasoning with salt and pepper, and serve with Spaetzle. |
[edit] About Filet Stroganoff
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