You may think of Beef Stroganoff as a sort of noodle casserole with tough pieces of indifferent beef included. Perhaps a church supper favorite, but nothing memorable.
Well, thanks to the inspiration of a chef at the long gone Christopher Inn in Columbus, I have an entirely different recipe in mind that you will love. You make it with Filet Mignon.
OK, this isn’t a church supper dish, and may be a little more expensive, but it is now a fancy meal with medium rare beef in it. And since filet mignon has no bones or fat, you really don’t need a lot of it per person: maybe ¼ to 1/3 pound each.
- 1 lb filet mignon ( to serve 4) cut into small cubes.
- ½ lb mushrooms, sliced
- 3 scallions, minced
- 4 Tb butter
- 1 medium onion, minced coarsely
- 12 oz beef broth
- 2 Tb dry sherry
- 1 pint sour cream
- 2 tsp dill weed
- 2 Tb minced parsley
- 1 cup rice, cooked
- Heat 2 Tb of the butter until it foams, and add the sliced mushrooms.
- When the mushrooms begin to give up their water, add the minced scallions, and saute until they soften.
- Remove the mushrooms and scallions to a bowl.
- Add more butter and saute the minced onion until softened. Remove onions to the bowl.
- Pour back any butter from the bowl, and saute the beef a few pieces at a time until just browned. Leave them medium rare.
- Remove the beef to the bowl and add the beef broth. Reduce the broth to less than half a cup, add the juice from the meat, and the sherry and cook down briefly.
- Add the sour cream and stir until warmed.
- Add the dill weed and the beef and mushrooms and heat through.
- Place the stroganoff in a serving bowl and sprinkle with the chopped parsley.
- Serve over rice.