Recipe: Beef Stroganoff (Samovar Restaurant and Bakery, Medford, Oregon)

BEEF STROGANOFF
Samovar Restaurant and Bakery, Medford, Oregon

2 pounds fillet mignon (or fillet mignon tips), cut into thin strips
3 tablespoons unsalted butter
3/4 cup finely chopped onion
1 pound small white mushroom caps, cleaned and halved
2 1/4 teaspoons all-purpose flour
1/3 cup beef stock or canned broth
1/3 cup heavy (whipping) cream
1/2 cup sour cream
2 teaspoons Dijon mustard
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh parsley
salt and freshly ground black pepper (to taste)

Heat a large, heavy skillet preferably cast iron over high heat. Add the meat a few pieces at a time, and quickly sear on all sides, stirring all the time with a wooden spoon for 3 to 4 minutes. If the meat throws off too much liquid, drain it off and set aside. Remove the meat from the skillet and set aside.

Melt butter in a medium-size skillet over medium heat. Add the onion and saute for about 5 minutes, stirring occasionally until softened. Increase the heat to medium-high, then add the mushrooms and saute, stirring frequently until they are deeply colored; this will take about 20 minutes. Turn the heat down to medium-low. Sprinkle in the flour and cook for 1 minute, stirring all the while.

Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes; do not allow to boil.

Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute. Stir in the dill, parsley, salt, and pepper. Serve at once.

From: Samovar Restaurant & Bakery, Medford, Oregon
Source: Northwest Travel Magazine, July/August 1997