Beef Stroganov

Beef Stroganov La Marmite

Instructions

In a heavy saucepan melt 2 tablespoons of the butter over low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth in a stream, whisking, bring the mixture to a boil, whisking, and simmer it, stirring, for 5 minutes. In a small bowl dissolve the mustard in 1 teaspoon of the wine, add the mixture to the pan with the sugar, the pepper, and the sour cream, and simmer the mixture for 3 minutes. Keep the sauce warm, covered.

In a heavy skillet cook the mushrooms and the onion in 1 tablespoon of the remaining butter over moderate heat, stirring, until the vegetables are softened and add them to the sauce. Add the remaining 1 tablespoon butter to the skillet, heat it over moderately high heat until the foam subsides, and in it sauté the beef, patted dry and seasoned with salt and pepper, stirring, for 45 seconds to 1 minute, or until it is browned on the outside but still very pink within. Transfer the beef with a slotted spoon to the sauce, pour off the excess fat from the skillet, and add the remaining ¼ cup wine. Deglaze the skillet, scraping up the brown bits, reduce the liquid by half, and stir it into the Stroganov mixture. Heat the mixture over moderately low heat, stirring, until it is heated through and serve the Stroganov over the noodles. Serves 2.