BEEF STROGANOFF + ESPAGNOLE SAUCE (NEED FOR BEEF STROGANOFF)
by Barry Ingenthron
(Airdrie, AB, Canada)
(Serves 10 people)
2.5 lbs (1.2 kg) Tenderloin Tip – 6 x 35 mm strips
1 clove Garlic
1 tsp Paprika
1 Med Onion
1 lb Mushrooms (quartered)
.5 lb Unsalted Butter
5 oz dry White Wine
.6 L rich Espagnole sauce. (See recipe)
200 ml Sour Cream
1 ½ Tbsp Parsley (Chopped)
3 ½ Tbsp Dill Pickles (Slivered (Julienne) Optional
Heat sauce pan on high heat. Mix Tenderloin, Garlic and Paprika in hot pan. Sear meat quickly and immediately remove from heat.
Heat sauce pan on med heat. Saute Onions Mushrooms and Butter.
Add dry white wine and reduce by 2/3.
Add Espagnole Sauce and bring to a boil. Simmer 10 minutes on low heat. Add Tenderloin, Garlic and Paprika mixture. Simmer another 5 minutes.
Remove from heat. Put sour cream in a bowl, and mix a little of the hot mixture in with it. Stir.
Mix Sour Cream, Parsley and Dill Pickle (Optional) in with the hot mixture.
Serve with a dollop of Sour Cream and Chives or Chopped Parsley.
Serve over egg noodles or rice.
ESPAGNOLE SAUCE (NEED FOR BEEF STROGANOFF)
BY: CHEF EMERIL LAGASSE
1 L Campbells Beef Broth
1/2 cup brown roux
3-4 Tbsp bacon fat
½ cup chopped onions
¼ cup chopped carrots
¼ cup chopped celery
Salt & black pepper
4 Tbsp tomato paste
In a stock pot, whisk the hot Beef Broth together with the browned roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute about 5 minutes. Stir the tomato puree into the vegetables, and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the Thyme and Bay Leaf and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or fine strainer. Should produce just over ½ Liters of Sauce.