FoodBanter.com - View Single Post - Beef stroganoff using 5 lb. top round roast

Matthew Malthouse

On Sun, 31 May 2009 19:23:03 -0400, († cal) wrote:

> Hello---i need help again, please! i have never made beef stroganoff
> but need to make this for about 20-ish people.
>
> i understand that this type of roast is not the most tender kind so
> figure this is the best way to go as everyone likes the stroganoff
>
> Would you give me some good recipes to chose from---graduation event.

Stroganoff can be re-heated but one risks impairing the dish by over
cooking the meat when one does so. So I don't think I'd do this for a
meal when you definitely don't want to be in the kitchen or catering
for such numbers.

Never the less since you ask. From Beck Bertholle and Child
"Mastering the Art of French Cooking"

Sauté de Boeuf à la Parisienne

Is essentially the French version of Stroganoff and slightly easier
than more traditional recipes.

To serve 6.

1/2 lb sliced fresh mushrooms
1 oz butter
1 dessertspoon cooking oil
tablespoons chopped shallots or scallions
1/4 teaspoon salt and pinch of pepper

Sauté the mushrooms in a frying pan with the butter and oil for 5
minutes. Stir in the onions and cook for a minute longer. Season and
set aside.

2 1/2 lbs fillet of beef
1 oz butter 1dsp cooking oil

Remove any fat and filament. Cut into 2 oz pieces about 2" across and
1/2" thick.

Heat the fat and saute the beef in batches, 2-3 mins each side to
brown. Underdone being better if later re-heating.

3 fl oz Madeira (or dry white vermouth)
5 fl oz brown stock or beef bouillon
10 fl oz light cream
2 teaspoons cornflour blended with 1 tbl of the cream.
1 oz soft butter

De glaze the pan with the wine then add the stock and boil down until
the liquid is reduced to 3 fl oz. Beat in the cream and then the
cornflour, simmer for a minute. Add the mushrooms and cook another
minute. Add the beef and any juices it may have expressed.

Now serve or cool and store.

To re-heat. Cover the pan and bring to just below simmering for 3-4
minutes adding the butter to the sauce a little at a time until it's
all absorbed. Serve.

Matthew

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