BEEF STROGANOFF - Chef's Choice

Serves 6 – Preparation time 30 minutes.

Over the years I have always been fine tuning this favorite of mine, adding or subracting spices and adjusting their amounts. I have finally settled on this combination. It consistently pleases my pallete and the final savour and bouquette are always at their maximum with fresh, natural ingredients. I also enjoy this without adding the sour cream.

Now, serve yourself a reasonable portion. Relax, eat slowly, enjoy the subtle flavors and aromas. Gutes Essen...!

Ingredients

• 1 pound fettuccine pasta or egg noodles
• 2 pounds thinly sliced fillet mignon or stir fry strips
• ¼ cup olive oil for the sauce
• 2 tblsp olive oil for the meat
• 12 ounces medium-ciurse chopped yellow onion
• 1/3 cup finely chopped shallots
• 16 oz. ounces sliced mushrooms – thick ¼”
• 2 tblsp minced garlic
• 2 tsp sea salt – for the sauce
• 2 tblsp of sea salt – for boiling the pasta
• 1 tsp fresh ground pepper
• 1 tsp dry mustard
• 1/8 tsp nutmeg
• ½ tsp dry tarragon
• ¾ cup of red wine – cabernet sauvignon
• 2 tblsp Worcestershire sauce
• 2-1/2 cups (2 10-1/2 oz. cans) consommé or beef stock
• ¼ cup unsalted butter for roux
• 4-6 tablespoons all-purpose flour for roux
• 2/3 pound of sour cream
• Sour cream for garnish, if desired
• Chopped parsley for garnish

Preparation

Cook the Pasta:

o While making the sauce, cook pasta according to the package directions to al dente in four quarts of water in a stock pot and drain well

o Place back into the same pot it was cooked in and put on a burner that has been turned off, toss in 2 tblsp butter, cover and keep pasta warm

Make the Sauce:

o Heat olive oil in a skillet over medium-low heat until hot

o Add and sauté onions, shallots, mushrooms, garlic, salt, pepper, dry mustard, nutmeg and tarragon, until onions start to turn translucent

o Add the wine and Worcestershire and cook 3 more minutes to incorporate flavor

o Add Consommé or beef stock and bring to a boil – boil 2 minutes

o Reduce heat to low simmer

Make the Roux:

o Heat a small skillet or sauce pan over medium-low heat and melt the butter

o Add flour (start with 4 tblsp, 1 tblsp at a time) to the butter and stir with a wire whip or wooden spoon until the roux is smooth

o Continue cooking 2 minutes and then slowly add the roux to the sauce while stirring until the sauce is the correct thickness

Sear the Meat:

o Heat a skillet with 2 tblsp of olive oil over medium-high heat until hot

o Place strips of meat into the pan and sear the meat on both sides to medium-rare, put on the side

o Deglaze pan with ¼ cup of red wine, scraping bits and add to meat

Prepare & Serve:

• Remove stroganoff sauce from the heat and slowly add sour cream, stirring well
• Put back on medium heat and cook 2 minutes – do not boil, avoid curdling sour cream
• Plate the pasta, add seared meat strips and ladle the sauce over meat and pasta and garnish with more sour cream to taste and parsley
• Serve hot, season with salt and pepper to taste

Forget the bad television. An hour after this magnificent fare, excercise, shower. Snuggle with your spouse or a friend.