Recipes

[bluetail fly]

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@Sooner wrote:

A Russian lady I knew sauteed strips of good lean and tender beef, removed it from the pan, then added  butter and sauteed onions and mushrooms until caramelized, added a splash of brandy or beef broth or water just to deglaze the pan, put the beef back in with salt and pepper and turned the fire very low or off, stirred in sour cream until heated and served it.  

It was fabulous and I don't remember if garlic was involved or not.

This is almost exactly what I do, but no garlic.  Turn heat off before adding sour cream.  Weird as it sounds I add about a tablespoon of tomato paste with the sour cream.  

The point is to end up with good beef cooked no more than medium rare.

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[depglass]

I use Marybeth's recipe that came in the original QVC cookbook, the one done by Gwen Somebody and Someone Else.  I'll have to dig that book out one of these days, but I have the recipe memorized.  It has ground beef beef broth or consomme, and  mushroom soup.