Recipe by Rinshinomori
My very favorite stroganoff. The original recipe came from Ruth Mellinkoff's "The Uncommon Cook Book". The original recipe uses beef tenderloin, but to economize I use NY steak or beef sirloin (choice cut) .
Top Review by pattikay in L.A.
A lovely and delicious stroganoff! I added just a touch of cayenne and a teaspoon of dijon. Just delightful. I had mine over a baked potato and the rest of the family had theirs over noodles. Thanks for posting!
- 3⁄4 lb mushroom, sliced
- 1 small onion, finely chopped
- 3 tablespoons butter
- salt and pepper
- 1⁄2 cup sherry wine
- 3⁄4 teaspoon paprika
- 2 cups sour cream
- 2 -4 tablespoons lemon juice
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄2 cup beef stock
- 2 1⁄2 lbs beef tenderloin or 2 1⁄2 lbs New York strip steaks or 2 1⁄2 lbs sirloin
- 1 tablespoon oil (may need more)
- 1⁄4 cup sherry wine
- 1 1⁄4 tablespoons tomato paste
Directions See How It's Made
- Saute mushrooms and onion in the 3 T butter and add salt and pepper. Cook 3 minutes and add the 1/2 C Sherry wine and stir. Slowly mix in the sour cream using a wire whisk and add the paprika, and lemon juice. Set aside.
- In a small saucepan, melt the 2 T butter with 2 T flour. Add the beef stock over low heat and stir until sauce is very thick. Add this into the sour cream mixture.
- Cut the meat into slices 2" by 1/4" and then season with some salt and pepper. Sear them quickly in the 1 T oil until browned on both sides and remove from the pan. Don't do too many slices at a time (it won't sizzle). Continue with remaining meat slices and remove from pan. Drain fat from the skillet and add 1/4 C sherry wine to the pan and deglaze.
- Stir in tomato paste, sour cream mixture, and meat. Taste and add more salt, lemon juice or paprika as needed.
- Serve over egg noodles.