Name: Filet Sauté Stroganoff (Beef Stroganoff)
Cuisine: France
Ingredients: 1 cup crème fraîche, or whipping cream; 3 tablespoons Cognac; Salt and pepper to taste; 2 cloves garlic, minced; 3 onions; Chunk of butter; 3 cups sliced mushrooms; ½ cup chicken stock; Madeira; ½ cup white wine or vermouth; 1 teaspoon sugar; ⅛ pound butter; 2 tablespoons vegetable oil; Minced parsley

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Although this dish is Russian in origin, the chefs of France have a trick or two the Russians would do well to adopt when it comes to making Stroganoff. And now that you know how to make crème fraîche, it is possible to enjoy this dish without having the sour cream curdle. Also, it is a good way to use up the tails of beef tenderloin.

Ingredients

½ cup white wine or vermouth
Madeira
½ cup chicken stock<

Method

Combine white wine, ½ cup Madeira, and stock in saucepan. Reduce, by boiling, to about ¾ cup. Remove stems from mushrooms. (Save the stems to use later.) Wash mushrooms, and slice cap