Beef Stroganoff From The Old Russian Tea Room Recipe

Ingredients for Beef Stroganoff From The Old Russian Tea Room

• Lean Boneless Sirloin
• 1 tsp salt
• Fresh Ground Pepper
• 4 tbsp butter
• 1 1/2 medium onions, thinly sliced (one for beef, 1/2 for mushrooms)
• 2 tbsp all-purpose flour
• Mustard Powder
• Dry White Wine
• 1 tbsp tomato paste (optional)
• Mushroom
• 1 cup sour cream

How to Make Beef Stroganoff From The Old Russian Tea Room

1. Cut 1 lb beef tenderloin into 1/2-inch thick slices.
2. Place beef slices between two sheets of waxed paper and gently pound to 1/4-inch thickness.
3. Cut the pounded beef into 2 x 1/2-inch pieces.
4. Sprinkle beef with 1 tsp salt and 1/2 tsp black pepper. Let stand for 15 minutes.
5. Heat 2 tbsp butter in a large skillet over medium heat.
6. Add 1 medium onion, thinly sliced, and cook for 5 minutes until softened.
7. Add the beef to the skillet and cook for 3 minutes, browning evenly.
8. Stir in 2 tbsp all-purpose flour and 1 tbsp Dijon mustard. Cook for 1 minute, stirring constantly.
9. Add 1/2 cup dry white wine and 1 tbsp tomato paste (optional).
10. Reduce heat to low, cover, and simmer for 5-10 minutes, stirring frequently, until the sauce slightly thickens.
11. In a separate skillet, melt 2 tbsp butter over medium heat.
12. Add 8 oz cremini mushrooms, finely minced, and 1/2 medium onion, finely minced.
13. Cook for 2 minutes, then add 2 tbsp dry white wine and cook for 2 minutes more.
14. Add the mushroom mixture to the beef mixture.
15. Season to taste with additional salt and pepper.
16. Stir in 1 cup sour cream (warmed gently to room temperature).
17. Over the lowest possible heat, simmer for 5 minutes to heat through. Do not boil.
18. Serve immediately over hot cooked rice, garnished with fresh parsley or dill and a side of steamed green beans.