Beef Stroganoff is a classic, simmered beef in a sauce tangy with sour cream. Willy Coln serves this stroganoff with spaetzle; it works well with any pasta, or brown rice. His spaetzle recipe is given separately.
- Beef Tenderloin - 1-1/2 pounds, cubed
- Flour for Dusting
- Oil - 1/4 cup
- Onion - 1, minced
- Dill Pickle - 1/4 cup, chopped
- Mushrooms - 1/2 pound, sliced
- Pinch of paprika
- Wine - 1/2 cup
- Beef Stock - 1/2 cup
- Sour Cream - 1/2 cup
- Salt and freshly ground black pepper
Dust the beef with flour. Heat the oil in a large saute pan. When the oil is hot, add the meat and onion. Brown the meat on all sides, then add the pickle, mushrooms, and paprika. Cook for 30 seconds. Add the wine and stir up the glaze from the bottom of the pan. Add the stock. Bring to a boil, then reduce the heat and simmer for 10 minutes. Stir in the sour cream off the heat. Adjust seasoning with salt and pepper.