This recipe comes from a good friend of my Mom’s. It is very dated we are guessing from the 60’s. However my Mom swears it is the best she has eaten and has been making it for years. It is pathetic that I love stroganoff but always make with ground turkey and the Mccormick packet blend. I find some of the techniques also very dated and plan on making it to the recipe exact and then refining it to more modern techniques and seeing if the changes hurt or hinder the results. Adding onions and mushrooms without sautéing seems really odd. I also would like to see if using less expensive cut of beef might work as well. If you cannot find Burgundy wine, which is very likely unless you live in Florida, Pinot Noir is good substitute.
Jane's beef stroganoff
Servings: 4
Ingredients
- 1 1/2 Lbs Filet mignon
- 1 1/2 Cups Burgundy wine
- 1 Pint Whipping cream
- 1 Bottle Mushroom Mom uses fresh sliced
- 1/4 Cup Onion chopped
- 3 Tbls Half and half
- 3 Tbls Corn starch
- 2 Cans Beef Consume
- butter
Instructions
- Reduce consume and burgundy in large skillet until 1 cup left. Depending on pan and temperature this could take up to an hour
- Remove all excess fat from tenderloin and cut into bite size pieces
- Brown tenderloin in buttered skillet on high heat DO NOT OVERCOOK ( may still be pink in center)
- Salt and pepper meat and set aside
- Add whipping cream to wine mixture
- Mix Half and half with corn starch slowly add to wine mixture and bring to boil until thickened
- Add mushrooms and onion and meat cook on low for 30 mintues
- Serve over Mueller's Old Fashioned medium wide egg noodles.
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