Serves 4 in 45 minutes and is easy to scale up. Don't be intimidated!
Great when served over Ricelands® Extra Long Grain Enriched Rice or noodles
with a yummy red wine. The secret to this recipe, as in most, is in the
preparation. Once that's done, the rest is an assembly-line process!
Ingredients and Supplies:
1½
Lb
Beef Tenderloin
6
Tbsp
Butter, Salted
6
Tbsp
Olive Oil
1
3 inch
Onion, Vidalia or Yellow
1
Tbsp
Garlic, Roasted, Pre-minced
1
Can
Olives, Colossal, Pitted Ripe (Black)
½
Lb
Mushrooms
¼
Sweet Pepper, Red (may be omitted)
3
Cup
Sour Cream
1
Cup
Flour (NOT self-rising!)
½
Tsp
Nutmeg, ground
½
Tbsp
Salt
1
Tbsp
Pepper, Black, Ground
1
Tsp
Paprika
1
Tsp
Bouquet Garni
1
Large
Ziploc® style bag, 1 gallon size
1
Large
heavy skillet or frying pan
1
Large
Pyrex® or heatproof dish
1
Large
Cooking Spoon
1
Medium Whisk or fork
Preparation:
Time = 20 minutes
Sour Cream
Allow to come to room temperature-- do not warm.
Olives
Open, drain and slice once lengthwise.
Mushrooms
Rinse, cut off woody end of stem, slice in half lengthwise and pat
dry.
Sweet Pepper
Cut into attractive thin strips about 2 inches long; this
ingredient is for appearance only and may be omitted.
Beef
Slice thinly into 1x2½ inch strips unless purchased as cut for
stroganoff. Place flour in large bag. Add Nutmeg, Pepper, Salt,
Paprika, Bouquet Garni. Add Beef strip-
by-strip (so slices don't clump together). Seal bag tightly and
"shake" (the bag!) to cover all the slices with the seasoned flour.
Cooking and Assembly:
Time = 25 minutes
Heat skillet to low-medium heat (3 on 10-scale).
Melt half the butter in skillet.Add the Onion and Garlic to the
skillet and cook slowly until transparent. Remove the Onion and
Garlic mix from the skillet and set aside in the heatproof dish.
Turn heat to medium-high (7 on 10-scale).
Add the Olive Oil, add the Floured Beef (slice-by-slice) from the
bag and turn to brown on all sides. Do not overcook as this will
toughen the meat; it should still be rare in the middle! Remove the
Beef from the skillet and set aside in the heatproof dish with the
Onion and Garlic mix.
Add the remaining butter to the skillet. Stir in the Mushrooms,
Olives and Sweet Peppers, cover and cook just 3 minutes.
Reduce heat to low-medium (3 on 10-scale).
Whisk (or stir with fork) 2 Cup Sour Cream and add to skillet.
DO NOT EVER ALLOW SOUR CREAM TO BOIL! It separates
and gets grainy. If this starts to happen, immediately remove from
heat and stir in remaining Sour Cream to minimize the damage.
Return Beef, Mushrooms and Olives to the skillet and just heat
through.
Add additional seasoning to taste.
[The Fanny Farmer Cookbook, 1983, as adapted by Ted Bennett}
