Beef Stroganoff

By Paul Heberlein , 25 October, 2023
Yield
4 Servings
Ingredients
1 1⁄2 lb beef ("fillet of beef")
3 T butter
3⁄4 T onion (grated)
3⁄4 lb mushrooms
1 ds nutmeg
1⁄2 t basil, fresh (1-2 Tbs if dry)
1⁄4 c wine, dry white
1 c sour cream
1 pk noodles, green (or wide egg noodles)
Instructions
  1. Cut beef into 1/2 inch strips across the grain
  2. Pound until thin. Cut into strips about 1 inch wide
  3. Sauté onions in 1T butter about 2 minutes
  4. Sauté beef quickly in butter with onions about 5 minutes until browned evenly
  5. Remove and keep hot.
  6. Add remaining 2T butter to pan and sauté mushrooms
  7. Drain and add the beef
  8. Season with salt, pepper, nutmeg and basil
  9. Add wine and heat briefly
  10. Then add sour cream, heat just enough to warm
  11. Serve with noodles
Notes
  • This recipe freezes well and can be made with fillet ends.
  • Beef options: tenderloin tips, ribeye, leftover prime rib, round steak.
  • Optional: add leftover beef gravy for added flavor
  • I usually add the beef after the wine is heated to avoid overcooking the beef
Source

Based on Joy of Cooking recipe, page 458