Named after 19th century Russian diplomat Count Paul Stroganov, this dish consists of thin slices of tender beef (usually tenderloin or top loin), onions and sliced mushrooms, all quickly sautéed in butter and combined with a sour cream sauce.
1¼ pounds skirt steak or beef tenderloin, cut into 2″ x 1″ strips
salt and pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped spanish onion (red onion)
1 cup small white mushrooms
¼ cup dry red wine
1 cup beef broth or 3 tablespoons demi-glace mixed with ¾ cup water
¼ cup sour cream
1 teaspoon Dijon mustard
medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in warm oven.
Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes.
Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through.
Season to taste with salt and pepper. Serve over Fettuccine pasta with a side of green beans and roasted red peppers, garnish with fresh parsley.