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Tuesday, October 11, 2011

Beef Strogonoff with Vegetable Rice Pilaf

Beef Stroganoff was always one of those easy prepare-ahead dishes that is easy and good for when you are having people over.  No need to spend all your time in the kitchen, you can heat it up slowly and enjoy spending time with your guests.  I always made it with a lesser cut of beef and let it cook in the sauce which in turn made it a little tough.  I have since learned how to make it so it is delicious and tender and still just as easy.

You will need: for 4 people
  • 600 gr of beef tenderloin (choose the best cut, this will make all the difference) cut in strips
  • 1 onion large dice
  • 2 peeled, chopped tomatoes
  • 1 tsp of tomato paste
  • 1 tbsp paprika
  • 1/2 cup white wine
  • 2 cups veal stock (you can use powdered - just follow instructions for preparation - it has to be in liquid form)
  • 1 bouquet garni
  • 2 garlic cloves unpeeled but crushed with knife blade
  • 1/2 cup (about 100ml) of cream or crème fraîche
  • salt and pepper to taste
  1. Cut meat into strips and sprinkle with 2 tablespoons of paprika.  Let marinate for a few hours in the refrigerator;
  2. In large deep pan, heat butter and oil over high heat and brown meat in batches. Remove from casserole as soon as it is browned and set aside.  It must not be overcooked to remain tender. It will be reheated later in the sauce.
  3. When finished browning meat. remove  excess  fat leaving about one tsp in casserole;
  4. Sweat onions and add tomato paste cooking it a little to remove acidity.
  5. Add paprika and garlic and let cook a few minutes.
  6. Add tomatoes, white wine and let reduce until almost dry (this will also cut down the alcohol acidity);
  7. Add veal stock, bouquet garni and salt and let simmer about 20 - 30 minutes;
  8. Pour through sieve pressing down to get as much of the solids' flavor as possible.
  9. Return to pan and add cream.  Let cook for a few minutes to reduce and intensify flavor.  Check for seasoning.
  10. Only when ready to serve, return meat to sauce to heat - heat it gently, don't let it boil or this will cook the meat and make it tough.
  11. Serve with Vegetable Rice Pilaf.

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