Anthony Ferrante wrote:
> On Wed, 14 May 2008 16:12:53 -0500, "jmcquown"
> > wrote:
>
>> on different types of sauces and go from there. I happen to prefer
>> a Hungarian sour cream sauce (like stroganoff) for pasta to an
>> Italian ragu and there are many variations on it... mmmm!
>>
>> Jill
> Jill,
> You got a recipe you can share of the Hungarian sour cream sauce?
> That sounds great!
>
> Anthony

Pretty basic, Anthony. Find any stroganoff recipe which nets a beef gravy
and add a dollop of sour cream right at the end.

Mom's Beef Stroganoff

2 lb. beef tenderloin
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/3 c. butter
1/2 c. finely chopped onion
2 c. beef stock or canned beef consomme
water if needed
3 Tbs. butter
1/4 lb. sliced mushrooms

Cut the beef into 1/4 inch slices and then into strips about 2 inches long
and 1/2 inch wide. Mix flour, salt & pepper. Dredge the meat to coat.
Heat 1/3 c. butter in a large skillet and cook over moderate heat until
browned. Add stock or consomme and simmer, covered, about 25 minutes.
While meat is cooking, melt 3 Tbs. butter in a small skillet. Cook the
mushrooms for 5 minutes or until tender. When the meat is done, combine 1/2
cup of the stock from the meat with the tomato paste and Worcestershire
sauce and stir until well blended. Add the sauteed mushrooms. Gradually
pour this mixture in with the meat and stir well. Stir in the sour cream
until just heated but do not boil. Spoon mixture over hot cooked egg
noodles. Serves 6