Beef Stroganoff

Name: Beef Stroganoff
Yield: 6 portions
Ingredients: Chopped fresh Italian (flat-leaf) parsley, for garnish; 3 pounds beef tips (fillet); 24 medium-size white pearl onions; 10 tablespoons (1¼ sticks) unsalted butter; 1 pound medium-size firm white mushrooms; 2 teaspoons imported sweet paprika; ¾ teaspoon salt; Freshly ground black pepper, to taste; 1 teaspoon demiglace; 3 cups Crème Fraîche; 1½ tablespoons Dijon mustard; 3 tablespoons tomato paste; 3 tablespoons Worcestershire sauce

Preparation info

6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Our version of this classic is rich and delicious. Serve it with buttered wide noodles and a simple green vegetable. Garnish the plates with Sautéed Cherry Tomatoes, and pour a good red wine.

Ingredients

3 cups Crème Fraîche
1½ tablespoons Dijon mustard
3

Method

Combine the crème fraîche, mustard, tomato paste, Worcestershire sauce, paprika, salt, pepper, and demiglace in a medium-size saucepan and simmer slowly until the sauce is slightly reduced, 20 minutes. Remove from the heat and let stand, covered, while completing the recipe.
Trim the stem ends off the mushrooms and discard. Wipe the mushrooms with a damp paper

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