Beef Stroganoff

From Yankee Magazine — January 1982

Soups, Stews, Chowders Recipes | Meat Recipes

• 3 pounds fillet of beef
• 1/2 ounce dried mushrooms
• 2 large cloves of garlic
• 1 teaspoon tomato paste or ketchup
• 1 teaspoon meat glaze
• 1/3 cup chicken stock
• 5 tablespoons clarified butter
• 1/4 cup cognac
• 3 tablespoons flour
• 1 cup sour cream
• 2 tablespoons chopped fresh dill OR
• 1 tablespoon dried dill

This is a "show-off" type of dish, and very easy to pull off if you are ready. Cut the meat into strips about 1/2-inch thick. Soak mushrooms for about 30 minutes; drain liquid (do not discard) and chop mushrooms. Mince garlic. Mix tomato paste or ketchup, meat glaze, chicken stock, and mushroom juice together. Now you are ready for an audience. Brown the meat very quickly in some of the clarified butter. Do not crowd the pieces: do it in two batches if necessary. With all of the meat in the pan over high heat, pour on cognac and ignite. When the flames die down reduce the heat and remove the meat to a warm platter. Add more clarified butter and garlic; stir, then sprinkle in flour and stir. Add chicken stock mixture, stirring to deglaze the pan. Stir in chopped mushrooms and most of the fresh dill or all of the dried dill. Stir in sour cream. Return the meat to the pan to heat. Arrange the meat on a bed of noodles, spoon sauce over the meat, and sprinkle with fresh dill or a little chopped parsley.

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