Beef Stroganoff from Le Cordon Bleu

Stroganoff is of Russian origin, and there are many variations. This wonderful stroganoff recipe comes from a book by chefs from Le Cordon Bleu cooking schools. It's made with filet of beef or sirloin strips instead of the usual ground beef, and takes less than 30 minutes start to finish. Perfect for company -or- a busy weeknight meal! Tip: For variation, I sometimes like to add a handful of sliced fresh mushrooms along with the shallots or onions, and a half teaspoon of Dijon plus a tablespoon of brandy added to the sauce is quite tasty. I usually serve our stroganoff over egg noodles, but rice or potatoes would be equally good. A salad of mixed greens is nice, to round out the meal. Hope you enjoy as much as we do!

• Ready In: 25 mins
• Serves: 2

Ingredients

• 8  ounces filet of beef or 8  ounces  boneless sirloin
• 1  large shallots or 1  small onion
• 1  garlic clove
• 2  tablespoons butter
• 1  teaspoon paprika
• 2  tablespoons  sunflower oil
•  salt
•  fresh ground black pepper
• 2⁄3 cup sour cream
• 1  dill pickle, cut into thin strips
• 1 -2  tablespoon  finely chopped fresh Italian parsley

Directions

1. Note: A suggested variation is to add 1 tablespoon of brandy to the cooked shallot or onion and reduce it to nothing before adding the garlic and paprika.
2. Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick.
3. Finely chop the shallot or onion.
4. Crush the garlic.
5. Melt butter in a skillet, add the shallot or onion and cook over low heat for 5 to 7 minutes, until soft and translucent.
6. Stir in garlic and paprika.
7. Cook for 1 minute, stirring.
8. Remove from pan and set aside.
9. Add oil to pan and heat it over high heat.
10. When it sizzles, add beef and toss for 2 to 3 minutes, until beef is browned.
11. Stir in shallot mixture and salt and pepper to taste and heat through, stirring.
12. Swirl in sour cream and serve immediately, topped with pickle strips and parsley.
13. Note: The cookbook suggests serving the beef with rice and a salad of mixed greens.