Beef Stroganoff
March 26, 2010
This is from Pierre Franey's excellent cook book, The New York Times 60 minute Gourmet. Pierre grew up in northern Burgundy, France and was a chef at La Pavillon, the NYC restaurant that defined French food in the 1940s-60s. This meal is very quick to prepare, and only takes 40 minutes if you like to cook very slowly, like me. I like to serve the Beef Stroganoff over egg noodles.
Ingredients
- 1 lb beef, cut into julienne strips (sirloin or tenderloin is best)
- 1 tbsp sweet or hot paprika
- 2 tbsp butter
- 1/2 cup sliced onions
- 1/2 cup dry white wine
- 1 cup sour cream
- 1/2 cup cornichons, cut into thin strips
- Salt and pepper to taste
Preparation
- Sprinkle the meat with paprika, salt, and pepper and blend well.
- Heat the butter in a very hot skillet and add the meat, stirring to separate the pieces so that they cook evenly, about 2 or 3 minutes. Remove the meat with a slotted spoon.
- Add the onion to the skillet and cook, stirring, about 1 minute. Add the wine and cook down to reduce by about half. Lower the heat and add the sour cream, stirring. do not allow the sauce to boil or the sour cream will curdle.
- Return the meat to the skillet and stir to blend. Add the cornichons and additional salt and pepper to taste. Serve with noodles, rice or sauteed potatoes.