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