Title: Beef Stroganoff From Samovar Restaurant & Bakery
Categories: Entree Beef Restaurant
Yield: 1 Servings

2	lb	Fillet mignon; or fillet mignon
		; tips, cut into
		; thin strips
3	tb	Unsalted butter
3/4	c	Onion; finely chopped
1	lb	Mushroom caps; small/white
		; clean and halved
2 1/4	ts	All-purpose flour
1/3	c	Beef stock; or canned broth
1/3	c	Whipping cream
1/2	c	Sour cream
2	ts	Dijon mustard
1 1/2	tb	Fresh dill; chopped
1 1/2	tb	Fresh parsley; chopped
		; salt and freshly
		; ground Black
		; pepper,
		; (up to taste)

1. Heat a large, heavy skillet preferably cast iron over high heat. Add the meat a few pieces at a time, and quickly sear on all sides, stirring all the time with a wooden spoon for 3 to 4 minutes. If the meat throws off too much liquid, drain it off and set aside. Remove the meat from the skillet and set aside.

2. Melt butter in a medium-size skillet over medium heat. Add the onion and saute for about 5 minutes, stirring occasionally until softened. Increase the heat to medium-high, then add the mushrooms and saute, stirring frequently until they are deeply colored; this will take about 20 minutes. Turn the heat down to medium-low. Sprinkle in the flour and cook for 1 minute, stirring all the while.

3. Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes; do not allow to boil.

4. Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute. Stir in the dill, parsley, salt, and pepper. Serve at once.

Recipe courtesy Samovar Restaurant & Bakery, Medford, Oregon. No mention in article about how many servings this makes.

Source: Northwest Travel Magazine, July/August 1997

Scanned for you by Brenda Adams;mc post 7/25/97

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Samovar Restaurant & Bakery, Medford, Oregon

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