Recipe - Beef Stroganoff (Venison)

Beef Stroganoff

 

4 T unsalted butter

1 large onion, thinly sliced

1 lb white mushrooms, sliced

Slat and pepper

2 T Cognac

1 c chicken stock

½ c crème fraiche

1 T Dijon

1 ¼ lbs beef tenderloin, sliced ¼ inch thick and cut into 2x1/2 inch thick strips (I used Venison, thanks to Chris Kimbrell.)

 

In each of 2 large skillets, melt 1 ½ T of butter. Add onion to one skillet and mushrooms to other. Season both with salt and pepper and cook over high heat until onion is soft and mushrooms are browned and tender, about 5 minutes. Off the heat, add Cognac to mushrooms, cook over high heat until evaporated, about 10 seconds. Add mushrooms to onion and wipe out skillet. Add stock to mushrooms and boil until nearly evaporated, 5 minutes. Stir in crème fraiche and mustard and simmer until thickened, about 5 minutes; keep warm.

 

In empty skillet, melt remaining 1 T butter in oil. Season meat with salt and pepper and add to hot skillet. Cook over high heat, turning once, until lightly browned in spots but still rare, about 2 minutes. Scrape meat and any juices into mushroom sauce and simmer just until heated through, 1 minute. Serve right away with rice pilaf.

 

*I added a touch of half and half to make a little more sauce and it was equally as delicious.

 

RICE PILAF

Melt 2 T butter in saucepan. Add 1 small minced onion and a teaspoon of salt and cook over moderately low heat, stirring, until soft, 8 minutes. Add 1 c basmati rice and cook, stirring, for 3 minutes. Add 2 T dry white wine and boil until evaporated. Add 1 ½ c water and bring to boil. cover cook over low heat until water is absorbed and rice is tender, about 25 minutes. Fluff the rice, cover and let stand 5 minutes.