Shiitake Beef Stroganov
- 2 tablespoons olive oil
- 4 (5 to 6-ounce) tail of filet or filet mignon pieces, cut crosswise into 1/4-inch-thick pieces
- 2 tablespoons unsalted butter
- 1 1/2 cups finely chopped onion
- Salt and freshly ground black pepper
- 1/2 pound fresh shiitakes, stems discarded and caps thinly sliced (about 2 cups)
- 1/2 pound white mushrooms, trimmed and thinly sliced (about 2 cups)
- 2 tablespoons all-purpose flour
- 1 cup dry red wine
- 1 1/2 cups beef broth
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce, or to taste
- 1/4 cup finely chopped fresh parsley leaves
- Serving suggestion: buttered egg noodles
- In a 10 to 12-inch skillet heat 2 tablespoons oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.
- Add 2 tablespoons butter to skillet and cook onion with salt and pepper, to taste, over moderate heat, stirring, until softened.
- Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated.
- Sprinkle flour over vegetables and cook, stirring 1 minute.
- Add wine and boil until cooking liquid is almost evaporated Add broth and simmer 1 minute.
- Stir in sour cream and Worcestershire sauce.
- Return beef to skillet and gently simmer carefully, stirring occasionally, until beef is warmed through about 3 to 5 minutes.
- Stir in parsley, and season with salt and pepper, to taste.
- Serve stroganov with buttered noodles.
olive oil, filet, unsalted butter, onion, salt, fresh shiitakes, white mushrooms, flour, red wine, beef broth, sour cream, worcestershire sauce, parsley, suggestion
Taken from www.foodnetwork.com/recipes/shiitake-beef-stroganov-recipe.html (may not work)