10.14.16 Stroganoff - WFSB 3 Connecticut

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10.14.16 Stroganoff

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From Chef Steven Wolf          

Yield: 4-5 orders                                                                                                                                  


Butter  2 oz

Filet Mignon, sliced 16 oz

Mushroom of Choice, sliced  8 oz

Spanish Onions, Sliced  1 small

Tomato Paste   2 tsp

Shallots, sliced    2

Dijon Mustard 1 tsp

Paprika   ½ oz

Brandy   4oz

Red Wine, dry   8 oz

Demi       16 oz

Heavy Cream        8oz

Salt and Pepper    to taste


Sauté onions in butter until softened. 

Add tomato paste, red wine shallots, Dijon mustard and paprika. 

Deglaze with brandy and reduce by half. 

Add demi and reduce again by half. 

Add heavy cream and stir until sauce thickens. 

Salt and pepper to taste.