Category : Beef
Author : Olga Drozd
Hits : 2974
Date : 19/06/2003
Beef Tenderloin, Kyiv style: 1 pound beef tenderloin1 teaspoon grated onion1/2 pound mushrooms1 1/2 tablespoon butter1 tablespoon flour3/4 cup soup stock1/2 teaspoon prepared mustard1/4 cup sour creamSalt and pepper1 1/2 tablespoons butter1/2 teaspoon grated onion
Remove all the fat and skin from the meat. Cut the meat into 1/2 x 2 inch strips. Sprinkle lightly with salt and pepper and let stand at room temperature for 1 hour. Cook the onion and mushrooms in the butter until lightly browned. Sprinkle with the flour; mix thoroughly, and then stir in the soup stock, mustard, and sour cream.Bring to a boil. Season the sauce to taste with salt and pepper, and let it simmer for 10 minutes.Melt the butter and quickly brown the meat strips in it along with the onion. Add the meat to the sauce.Cover and keep hot for 20 minutes to blend the flavors. Do not let it boil or simmer. When ready to serve, heat quickly over direct heat and serve immediately.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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