Stroganoff With Filet of Beef

This is a recipe developed for the resort Dad managed in Arkansas. You can of course substitute a less expensive cut of beef or add mushrooms. Preparation time is mostly resting the sliced beef in the fridge.

• Ready In: 2 hrs 50 mins
• Serves: 8

Ingredients

• 2  lbs filet of beef (thinly sliced)
• 2  tablespoons butter
• 3  tablespoons onions (minced)
• 1⁄2 cup red wine
•  salt and pepper

• Sauce

• 2  tablespoons butter
• 1  tablespoon flour
• 2  cups  beef stock
• 2  tablespoons tomato paste (or sauce or juice)
• 2  tablespoons sour cream

Directions

1. Slice beef into thin strips. Sprinkle freely with salt and pepper and let stand for 2 hours in a cool place or in the fridge.
2. Make a roux by blending the flour into the butter over a gentle heat until the mixture is smooth and bubbles. Gradually stir in beef stock and cook until the mixture begins to thicken. Boil for 2 minutes then strain through a fine sieve into a saucepan. Add tomato paste and sour cream, stirring constantly.
3. Meanwhile, fry the pieces of beef in butter along with the onion. When the meat is cooked to your tastes, pour the meat, onion and butter into the sauce. Taste for seasoning and adjust.
4. Add red wine and simmer gently or cook in a double boiler over simmering water for 2 minutes.
5. Serve at once with side dish of boiled rice, potato balls, barley or preferably buttered noodles and thin slices of dark butter bread.