Beef stroganoff - need advice

[cbayer]

I have a very nice filet that was cooked to rare last night, sour cream, mushrooms and egg noodles on hand. I love beef stroganoff, but I don't want to cook the meat much further.

Any ideas?

:shrug:

[Denninmi]

1. Can't you just add it at the very end.

If you don't want to cook it further, just make your sauce as normal,and add the beef at the very end, just long enough to heat it to suit you.

You should be able to make a sauce without the beef in it -- sautee some onions and mushrooms in a little oil or butter, make a roux and use that and perhaps some stock to make the base, then fold the sour cream into it. Add the beef only at the end.

At least, that is what I would do given the parameters you stated.

Good luck, should work out fine.

[cbayer]

2. That seems totally logical. If I use some concentrated beef stock, I won't miss out

on the sauce being "beefy". I will give it a try.

Thanks!

:hi:

[hippywife]

3. Looks like you've gotten some sound advice.

And that sounds really delicious! I sure would love some about now. Enjoy! :hi:

[amerikat]

4. This is what I would do.

First let the fillet get to room temperature.

I love stroganoff too.

You'll need to have some beef flavor in the sauce. I would
sacrifice a small amount of the beef, maybe part of the already
cooked exterior? I'd chop it fine and add it to the shrooms as
they are caramelizing. Get some onion in there too.
When the shrooms are nicely caramelized de glaze the pan with
some wine or broth. The rest is whatever you normally do with
stroganoff. Add the rest of the fillet at the very end.

I wish they would add some culinary terms to the DU spell check.
Stroganoff spellchecks as stroking and shrooms suggests showrooms.
Good luck.

[cbayer]

5. Another great idea. This filet (we ate one last night) has one edge that is fatty and

tough. I will remove that and use it while making the roux. More great advice. I knew you guys would come through!

:hi:

[amerikat]

6. Something to keep on the boat

Adds a richness to sauces. I add it to my stoganoff.

edit ad: also available in poultry, seafood and vegetable.

[cbayer]

7. You know, I was just looking for something like that recently.

I ended up getting some thick bullion base in a jar, which is just ok. I am going to look harder for this next time we go to the mainland.

Thanks!

:hi:

[amerikat]

8. I buy it local but you can get it on Amazon

You bought "better than Bullion". it's OK, but the demi glase blows it away.

[cbayer]

9. It was a "husband licks the plate" night!

The stroganoff came out perfectly. I sauteed the fat and gristle in butter and oil, then removed it. Sauteed the mushrooms and onions in that mixture for quite a while. Added some flour and cooked a few minutes, then added the mustard, worcestershire and "better than boullion" with some water. Let it thicken a bit, then I put in the sliced raw steak, warmed it up before the sour cream.

It was perfect! Thanks to all for their advice and guidance here.

:yum:

[housewolf]

10. Mmmm... sounds teriffic!

Stroganoff is one of my favorites!

Glad yours turned out so well

[cbayer]

11. Do you want to share your recipe? I am always interested in trying to make it better.

:hi: