Beef Stroganoff

Name: Beef Stroganoff
Ingredients: 16 to 20 thin strips of beef, 1 x 2-inches (I use leftover roast or fillet); 6 Tbsp. butter; 2 Tbsp. flour; 1 tsp. tomato paste; 1 1/2 c. beef bouillon or stock; 3 Tbsp. shallots/scallions; 1/2 tsp. finely chopped garlic; 1/2 lb. mushrooms, thinly sliced; 1/2 Tbsp. lemon juice; 3 Tbsp. fresh dill, finely chopped (I use dried 1 Tbsp. dill weed, 1 Tbsp. dill seed); 1/8 tsp. cayenne pepper; 2 Tbsp. finely chopped parsley

12 ingredients

4 steps

Ingredients

16 to 20 thin strips of beef, 1 x 2-inches (I use leftover roast or fillet)
6 Tbsp. butter
2 Tbsp. flour
1 tsp. tomato paste
1 1/2 c. beef bouillon or stock
3 Tbsp. shallots/scallions
1/2 tsp. finely chopped garlic
1/2 lb. mushrooms, thinly sliced
1/2 Tbsp. lemon juice
3 Tbsp. fresh dill, finely chopped (I use dried 1 Tbsp. dill weed, 1 Tbsp. dill seed)
1/8 tsp. cayenne pepper
2 Tbsp. finely chopped parsley

Directions

1

Sauce:
2

Melt 3 tablespoons butter.
3

Stir in 2 tablespoons flour until lightly brown.
4

Add 1 teaspoon tomato paste and mix. Add 1 1/2 cups stock and bring to a boil, slowly whisking constantly until smooth and thick.