"New from the Kitchen"
Recipe of the Month - August 2014
Entrees: Beef Stroganoff
One of the all time classic dishes of "quick cookery", Beef Stroganoff, named for the 18th Century Russian Count Paul Stroganoff, has many variations with only beef and sour cream as the requiste ingredients. You can modify by adding sliced instead of chopped onions, mustard or tomato puree for your own taste.
A recent guest emailed that she had tried to replicate the dish after enjoying it at the Inn but none of the recipes she tried seem to measure up, so I thought I would share my version which is based on Pierre Franeys incorporating sliced cornichons.
1 lb. beef filet cut in julienne strips
1 Tbs sweet paprika
Salt and pepper to taste
2 Tbs butter
1/3 cup finely chopped onion
1/2 cup dry white wine
1 cup sour cream
1/2 cup cornichons cut into thin strips
Sprinkle the meat with salt, pepper and paprika and turn to coat well.
Heat the butter in a hot skillet, add meat, stir to separate as they cook about 2 to 3 minutes. Remove from pan with a slotted spoon.
Add the onions and cook, stirring, for about 1 minute. Add the wine and cook to reduce by half.
Lower heat and whisk in the sour cream. Don’t let the sauce boil or it will curdle and separate.
Return the meat to the pan and stir gently. Add the pickles and stir again.
The cooking time takes less than 10 minutes.
Sprinkle with chopped parsley and serve over buttered egg noddles rice or with Parisienne potatoes.