RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 22
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| Recipe Name: |
Beef Stroganoff |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This dish-strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce-makes a perfect cold-weather meal.
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Ingredients:
1 to taste salt and pepper
2 Tablespoons oil, olive
1 Pound pasta, pappardelle cooked
0.25 Cup parsley, flat-leaf finely chopped
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Directions:
In a large sauté pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and sauté until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add ¼ cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper.
Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze sauté pan with remaining ¼ cup cognac, and return meat, mushrooms, and reduced-cream mixture to sauté pan. Cook until just heated through, about 5 minutes. Add crème fraîche
Heat remaining 1 tablespoon butter in a medium sauté pan over medium-high heat. Add tomatoes, and sauté until heated through, about 2 minutes.
Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs. |
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| Nutrition per Serving: |
| Calories: |
425 |
Total Carbs: |
4.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
69.2 |
Fat: |
31.1 |
Protein: |
21.48 |
| Fiber: |
0.31 |
Sodium: |
69.19 |
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