Stroganoff With Filet of Beef

1. 1

   Slice beef into thin strips.

2. 2

   Sprinkle freely with salt and pepper and let stand for 2 hours in a cool place or in the fridge.

3. 3

   Make a roux by blending the flour into the butter over a gentle heat until the mixture is smooth and bubbles.

4. 4

   Gradually stir in beef stock and cook until the mixture begins to thicken.

5. 5

   Boil for 2 minutes then strain through a fine sieve into a saucepan.

6. 6

   Add tomato paste and sour cream, stirring constantly.

7. 7

   Meanwhile, fry the pieces of beef in butter along with the onion.

8. 8

   When the meat is cooked to your tastes, pour the meat, onion and butter into the sauce.

9. 9

   Taste for seasoning and adjust.

10. 10

    Add red wine and simmer gently or cook in a double boiler over simmering water for 2 minutes.

11. 11

    Serve at once with side dish of boiled rice, potato balls, barley or preferably buttered noodles and thin slices of dark butter bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.