*  Exported from  MasterCook  *

                            Beef Stroganoff II

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       c            Creme Fraiche
   1 1/2   tb           Dijon-style mustard
   3       tb           Tomato paste
   3       tb           Worcestershire sauce
   2       ts           Sweet paprika -- imported
     3/4   ts           Salt
                        Fresh pepper
   1       ts           Demiglace
   1       lb           Mushrooms
  10       tb           Butter
  24                    Pearl onions
   3       lb           Beef tips (filet)
                        Parsley -- chopped

  Combine creme fraiche, mustard, tomato paste, Worcestershire sauce,
  paprika, salt, pepper to taste, and demiglace in a medium-size
  saucepan and simmer slowly for 20 minutes, or until sauce is
  slightly reduced. Remove from heat and let stand, covered, while
  completeing recipe. Trim stem ends off mushrooms and discard. Wipe
  mushrooms with a damp paper towel and slice thin. Melt 3 tb butter
  in a medium sized skillet and saute mushrooms until tender and
  golden, about 10 minutes. Transfer to a bowl and reserve.

  Cut a small X in the root end of each pearl onion. Bring a large
  kettle of water to a boil and drop in the onions. Blanch for
  10 minutes, drain, and rinse under cold running water. Peel the
  onions. Heat another 2 tb butter in the same skillet and saute the
  onions, stirring and shaking the skillet often, until they are
  lightly browned, 3 to 4 minutes. Transfer the onions to the bowl
  with the mushrooms.

  Cut the meat into thin slices on the diagonal. Heat remaining
  butter in the skillet and saute the pieces of filet over high heat
  until just lightly browned. Transfer pieces to a plate as each
  batch is browned. Recipe can be prepared to this point several
  hours before serving.

  To complete, set sauce over medium heat and bring to a simmer. Add
  mushrooms, onions, and any accumulated juices from the bowl, and
  simmer for 5 minutes.

  Add slices of filet and any accumulated juices and simmer until the
  meat is heated through, about 2 minutes. Serve immediately over
  buttered noodles. Garnish with chopped parsley. Garnish side with
  sauteed cherry tomatoes and pour a good red wine.


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