Post by chief_cook2 on Nov 8, 2002 20:03:15 GMT -6
3 Cups Sour Cream
1-1/2 tablespoons Dijon mustard
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
teaspoons paprika
3/4 teaspoon salt
Freshly ground pepper to taste
1 beef bouillon cube (or 1 teaspoon granules)
1 pound medium size white mushrooms
10 tablespoons butter
24 medium sized white pearl onions
3 pounds beef filet (or use top sirloin)
Boiled Rice, use 3 cups raw
Chopped parsley to garnish
Combine the sour cream, mustard, tomato paste, Worcestershire sauce, paprika, salt and pepper and bouillon cube in medium sauce pan and simmer slowly for about 20 minutes or until slightly reduced. It should be orangish in color. Remove from heat and let stand covered while you do the rest.
Trim the mushrooms and slice them thickly. Melt 3 tablespoons of the butter and sauté them for about 10 minutes, or until golden. Transfer to a bowl and reserve.
Cut a small X in the root end of the onions. Bring a large pot of water to a boil and blanch them for 5 minutes. Drain and peel the onions.
Heat 2 tablespoons of butter over medium high heat and sauté the onions stirring the skillet often until the onions are lightly browned, about 10 minutes. You want the butter really hot but not burning. Be careful, but if it does it’s not the end of the world. Add to the bowl with the mushrooms.
Cut the meat into thin slivers on the diagonal. Heat remaining butter in the skillet (wiped out of course) over high heat (same deal) and sauté the meat in batches until lightly browned, 3 or 4 minutes. Can prepare in advance up to this point.
To serve, set sauce or medium heat, don’t boil or it will curdle, but that’s ok too. Add mushrooms, onions, and beef and heat till warm. Serve this over rice and garnish with the parsley.
1-1/2 tablespoons Dijon mustard
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
teaspoons paprika
3/4 teaspoon salt
Freshly ground pepper to taste
1 beef bouillon cube (or 1 teaspoon granules)
1 pound medium size white mushrooms
10 tablespoons butter
24 medium sized white pearl onions
3 pounds beef filet (or use top sirloin)
Boiled Rice, use 3 cups raw
Chopped parsley to garnish
Combine the sour cream, mustard, tomato paste, Worcestershire sauce, paprika, salt and pepper and bouillon cube in medium sauce pan and simmer slowly for about 20 minutes or until slightly reduced. It should be orangish in color. Remove from heat and let stand covered while you do the rest.
Trim the mushrooms and slice them thickly. Melt 3 tablespoons of the butter and sauté them for about 10 minutes, or until golden. Transfer to a bowl and reserve.
Cut a small X in the root end of the onions. Bring a large pot of water to a boil and blanch them for 5 minutes. Drain and peel the onions.
Heat 2 tablespoons of butter over medium high heat and sauté the onions stirring the skillet often until the onions are lightly browned, about 10 minutes. You want the butter really hot but not burning. Be careful, but if it does it’s not the end of the world. Add to the bowl with the mushrooms.
Cut the meat into thin slivers on the diagonal. Heat remaining butter in the skillet (wiped out of course) over high heat (same deal) and sauté the meat in batches until lightly browned, 3 or 4 minutes. Can prepare in advance up to this point.
To serve, set sauce or medium heat, don’t boil or it will curdle, but that’s ok too. Add mushrooms, onions, and beef and heat till warm. Serve this over rice and garnish with the parsley.