Monday's recipe (11/19/12) - Chef Jamie's Quick Beef Stroganoff - WSMV News 4

Monday's recipe (11/19/12) - Chef Jamie's Quick Beef Stroganoff

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Serves 4

1.5-2 lbs. Beef Tenderloin or "chuck eye"
4 cups beef stock
1 cup sour cream, plain yogurt or crema
Brandy for deglazing (optional)
1 tsp minced garlic
2 Tbs finely minced onion
Butter for pan
Olive oil for pan
Kosher salt
Fresh ground black pepper

1.     Heat a pan over medium heat.  Add butter and oil to pan, then add beef.
2.     Saute for 1-2 minutes, turn and repeat.
3.     Remove beef from pan and add garlic and onion.  Add brandy  and scrape bottom of pan .
4.     Add beef stock and cook until reduced by 1/3.
5.     Stir in cream until thoroughly combined.
6.     Return beef to pan and coat with sauce.
7.     Serve immediately over parsleyed and buttered noodles.
8.     Bon Appétit!!

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