Ingredients
- 1 stick
- 5/8 stick of the butter in skillet over low heat
- 1,400 gr beef tenderloin
- 240 gr beef consomme
- 475 ml sour cream
- 120 ml dry wine (white)
- 110 gr butter
- 80 gr mushrooms
- 65 gr all purpose flour
- 6 gr salt
- 5 gr paprika
- 5 ml lemon juice
- 3 gr black pepper (ground)
- 1 gr basil (dried)
- 1 gr rosemary (dried)
- 2 slices garlic (cloves)
brown thoroughly. Remove meat from pan and place in a 2 litre casserole. In a separate pan, melt remaining one third stick of butter over low heat; add mushrooms and cook until tender. Scrape meat pan to loosen particles on bottom; add flour, consomme, basil, rosemary, lemon juice and wine. Cook over low-medium heat 1 to 2 minutes to thicken. Add this sauce and mushrooms to meat; mix. Cover casserole and refrigerate overnight. When ready to serve, heat stroganoff, covered, in oven at 180ºC for 25 minutes, stirring occasionally. Stir in sour cream, and heat 20 minutes more, or until heated through. Serve over noodles or rice. Note: To make dish more economically, substitute round steak for tenderloin; cook meat very slowly, and it will stay tender. By Lynn Rausch <lrausc19@starnetinc.com> on Jul 31, 1996 ----
