Beef Stroganoff
"This classic beef dish is named after Count Stroganoff, a nineteenth-century Russian diplomat and scion of a wealthy family that owned vast tracts of land and salt refineries in the Urals and later led the conquest of Siberia. It was Count Stroganoff who popularized the family dish in the rest of Europe. You can use top sirloin or tenderloin tips instead of beef tenderloin, and farm-raised mushrooms instead of the wild mushrooms called for in the recipe; in a pinch, use them instead of all the other types, but using several varieties of mushrooms adds to the interesting complexity of flavor in the dish...."
INGREDIENTS
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For Stroganoff:
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4 tablespoons butter
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1 pound lean beef tenderloin or top sirloin, cut into strips
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1/2 onion, thinly sliced
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1/4 cup sliced shiitake mushrooms
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1/4 cup sliced portobello mushrooms
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1/4 cup sliced chanterelle mushrooms
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1 tablespoon all-purpose flour
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1/2 cup beef stock
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1/2 cup red wine, preferably Burgundy or Pinot Noir
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1 tablespoon dijon mustard
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1/4 cup sour cream
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For Noodles:
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1 pound egg noodles
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1 tablespoon butter
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For Garnish:
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1 ounce enoki mushrooms or sliced shiitake mushrooms
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1 bunch scallions, sliced on a diagonal
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