45 minutes
A traditional Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream).
Flour
cups
teaspoons
teaspoons
Beef Tenderloin, sliced into 2x1/4-inch strips
0 lb
Unsalted Butter, divided
cups
Onion, finely chopped
cups
Mushrooms, thinly sliced
0 lb
Chicken Stock, preferably homemade
cups
cups
tablespoons
teaspoons
Flat Leaf Parsley, finely chopped
tablespoons
1. Prep and Dredge
Combine flour, salt, and pepper in a bowl. Dredge beef strips in the flour mixture until well coated.
2. Brown the Beef
In a large saucepan, melt 1/4 cup butter over medium heat. Add beef and cook until browned. Remove beef and set aside.
3. Sauté Vegetables
Sauté onions in the same pan until transparent. Add mushrooms and the remaining 1/4 cup butter; cook for 3-5 minutes.
4. Simmer Stock
Stir in stock and bring the mixture to a boil. (This step can be done in advance.)
5. Cook Beef
Return beef to the pan. Simmer until the meat is tender but not overcooked, about 3-10 minutes, stirring often.
6. Final Sauce
In a separate bowl, mix sour cream, tomato paste, and Worcestershire sauce. Gradually blend in some of the hot beef sauce to temper. Return the entire mixture to the pan, stirring well. Heat through without boiling.
7. Garnish and Serve
Sprinkle with chopped parsley. Serve hot over buttered parsley noodles.
Opt for high-quality beef with good marbling, such as sirloin, tenderloin, or ribeye. Slice the beef across the grain into thin strips.
Sear the beef in a very hot pan until it develops a nice crust, and don't overcrowd the pan to prevent steaming.
Let the beef rest after searing to allow juices to redistribute, ensuring it remains juicy when added back to the sauce.
Use a mix of mushrooms like cremini, shiitake, and oyster, sautéing until well-browned and moisture is released.
Use beef broth and sour cream for the sauce, and adjust thickness by simmering before adding the sour cream.
Comments (0)