The Greenstone art group is having a benefit for a new art space in town. One thing they're doing is having artists take an 8x10 canvas and do something with it. There will be about 100 canvases to be auctioned off Thanksgiving weekend. Here's what I painted to donate to the auction.
I've been doing a bit more painting because I took the paintings off my porch wall to put in an exhibit at the Community Center in town. I also put in some of my silversmith jewelry, necktie purses, and melted plastic bicycle bags.
Now, on to the beef stroganoff. This is really, really good. I used to HATE beef stroganoff because it was so bland. If you follow this recipe exactly, you will have something sublime! Later, after you've tried it this way, you can begin to fiddle with ingredients, but don't stray far or you'll be back to yucky stroganoff.
You really need wine to cook this food (none goes into the food, but it's good for the cook).
I use "Better than Bullion" for my stock. I usually use chicken stock, but for this recipe you should use beef stock.
Beef Stroganoff from Gourmet cookbook
3 1/2 T butter
1 T all-purpose flour
1 cup beef stock
1 lb beef tenderloin or filet mignon (or venison!), trimmed and cut into 1 inch pieces
Salt and freshly ground black pepper
2 T olive oil
1/2 cup thinly sliced shallots
3/4 pound mushrooms, trimmed and halved, or quartered if large
3 T sour cram, at room temperature
1 tsp Dijon mustard
2 T chopped fresh dill
Accompaniment: buttered wide egg noodles
Melt 1 1/2 tablespoons butter in a 1-quart heavy saucepan over moderate heat. Whisk in flour and cook, whisking constantly for 2 minutes to make a roux. Add stock in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally for 3 minutes. Remove from heat and cover to keep warm.
Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute per batch. With a slotted spoon, transfer to a plate.
Add remaining 1 tablespoon each butter and oil to skillet and heat until hot but not smoking. Add shallots and cook, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off has evaporated and mushrooms are browned, 8 to 10 minutes.
Return meat, with its juices, to skillet and stir to combine.
Reheat sauce over low heat, then whisk in sour cream, mustard, dill, 1/2 tsp salt, and 1/4 tsp pepper (do not let boil). Pour sauce over beef, stir and serve with noodles.