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The '40s: Classic Beef Stroganoff

1/2 pounds filet of beef
1/4 cup butter
1/2 cup baby white onions, peeled and cored
1/2 pound mushrooms, sliced
1/2 cup beef stock or broth
Salt and freshly ground nutmeg
1 cup sour cream, at room temperature

Slicethe meat into paper-thin slices against the grain. (This is most easily done when the meat is slightly frozen.) Melt half the butter in a large heavy skillet until hot and foaming. Add the beef slices, and cook quickly, turning to brown all sides, about 5 minutes. Remove the beef slices from the pan.

Add the rest of the butter and the onions. Cook onions over medium heat until softened and starting to brown. Add the mushrooms to the onions, and saute until softened and mushrooms are soft and just starting to reabsorb their moisture.

Stir in the broth and bring to a simmer. Return the beef to the pan and season with a little salt and nutmeg. Stir in the sour cream and heat, but do not let the sauce boil. Serve at once with buttered noodles.

Makes 6 to 8 servings.

From "Fashionable Foods" by Sylvia Lovegren

Sunday, June 18, 2000

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