3 cup crsme fraoche
1 1/2 tbsp dijon-style mustard
3 tbsp tomato paste
3 tbsp worcestershire sauce
2 tsp paprika, sweet inported
3/4 tsp salt
1 pepper, fresh
1 tsp demiglace
1 lb mushrooms
10 tbsp butter
24 onions, pearl
3 lb beef tips (filet)
1 parsley, chopped
Directions
Combine crSme fraOche, mustard, tomato paste, Worcestershire sauce,
paprika, salt, pepper to taste, and demiglace in a medium-size
saucepan and simmer slowly for 20 minutes, or until sauce is slightly
reduced. Remove from heat and let stand, covered, while completeing
recipe. Trim stem ends off mushrooms and discard. Wipe mushrooms with
a damp paper towel and slice thin. Melt 3 tablespoons of butter in a
medium sized skillet and saut, mushrooms until tender and golden,
about 10 minutes. Transfer to a bowl and reserve. Cut a small X in
the root end of each pearl onion. Bring a large kettle of water to a
boil and drop in the onions. Blanch for 10 minutes, drain, and rinse
under cold running water. Peel the onions. Heat another 2 tablespoons
of butter in the same skillet and saut, the onions, stirring and
shaking the skillet often, until they are lightly browned, 3 to 4
minutes. Transfer the onions to the bowl with the mushrooms. Cut the
meat into thin slices on the diagonal. Heat remaining butter in the
skillet and saut, the pieces of filet over high heat until just
lightly browned. Transfer pieces to a plate as each batch is browned.
Recipe can be prepared to this point several hours before serving. To
complete, set sauce over medium heat and bring to a simmer. Add
mushrooms, onions and any accumulated juices from the bowl, and
simmer for 5 minutes. Add slices of filet and any accumulated juices
and simmer until the meat is heated through, about 2 minutes. Serve
immediately over buttered noodles. Garnish with chopped parsley.
Garnish side with saut,ed cherry tomatoes and pour a good red wine.
Servings: 6 servings
Beef Stroganoff Ii Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian
The History of Recipes
We are able to track the history of `recipes` far back into the distant past, in fact as far back into history as the Egyptians, and possibly even further. Having said that, generally, these early records were just simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times used many herbs, including a few you will know such as bay, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in manuscripts on food, the majority of which still exist in private cookery archives. By the advent of the 20th century, recipe publications are in great demand, due to increased literacy, leisure time and a general increase in wealth. The revolution that is television brought us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Beef Stroganoff Ii recipe.
