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
Food historians have tracked the existance of recipes way back into the distant past, in truth as far into history as early Egypt, and possibly even further. Interesting though that is, generally, these ancient records were just primitive hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts are a few tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. During Roman times around 25BC a man called Apicius assembled a few documents which described recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the chefs of Roman times were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks like thyme, rue and dill. In the fifteenth century, the Crusaders brought back many new foods and herbs from Arab countries, such as rosemary and coriander. The introduction of these new culinary ideas led to an eruption in recipe manuscripts, the majority of which are now in private libraries. Like it or not, the introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Beef Stroganoff Ii recipe.
