Recipe: Beef Stroganoff

HI RON,
SORRY I'M NOT POSTING THIS BENEITH YOUR ISO MESSAGE FOR BEEF STROG. BUT I STILL CAN'T FIGGURE OUT HOW TO DO IT. ANYWAY THIS SOUNDS REALLY GOOD AND I INTEND TO TRY IT VERY SOON. IT'S BY A CHEF PAUL MACH IN COMBINATION WITH "LE JEUNE CHEF RESTAURANT". ANYWAY HERE IT IS:


BEEF STROGANOFF
Yield: 4 dinner portions


Ingredients

2 lb. beef bottom round
1/2 c. butter
2 c. sliced onions
2 c. quartered mushrooms
1 c. white wine
1/4 c. balsamic vinegar
2 c. beef stock
1 tsp. dried thyme leaves
1 each bay leaf
1/2 tsp. ground pepper
1 tsp. salt
1/2 c. butter, clarified
1/2 c all purpose flour
1 c. sour cream
to taste salt
to taste fresh ground pepper
as needed additional sour cream
as needed fresh chopped parsley





Procedure

Cut the beef into smaller pieces of your choice. The smaller pieces will cook slightly quicker.
Larger pieces may make a nicer presentation when cooking is finished.

Pre-heat a large deep sided saut pan or sauce pot over high heat. Add the clarified butter and then
add the beef a few pieces at a time and turn it occasionally until it is deep brown on all sides.
Remove the browned beef from the pan and continue to brown the remaining beef.

Add the mushrooms and onions to the same pan and over high heat brown them. Add the white
wine, balsamic vinegar, beef stock and the herbs and spices and reduce the heat to low. Return the
beef and simmer uncovered for about 1 1/2 hrs. until the meat is fork-tender and soft to the bite.

When the meat is tender, increase the heat to medium and stir in the roux a little at a time until the
sauce thickens to a heavy consistency. Let the mixture simmer for 5 minutes, stirring occasionally
to avoid scorching of the bottom. If the meat is very tender, you can remove it to a side plate during
this process so that it won't be torn apart by the stirring motion.

Remove the pan from the heat and allow it to stop simmering. Stir in the sour cream. Adjust the
seasoning, return the meat to the sauce if necessary, and return to the heat to warm to serving
temperature.

Serve over your favorite starch with your favorite vegetable.