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       #Post#: 13846--------------------------------------------------
       Beef Stroganoff
       By: pjs-1965 Date: September 9, 2021, 10:18 pm
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       This is what I do, now that fall and winter are coming on, I may
       try it again.
       1-1/2 lbs beef tenderloin.  Use only tenderloin, never any
       lesser cut.  Slice it up into medallions about 1/2 inch thick.
       Put in a bowl mixed with about 3 tsp fresh ground pepper and a
       generous amount of kosher salt.  Let stand for 3 hours.
       In one pan make a light roux with flour and 1.5 tblsp butter.
       Add a can of beef consomme.  Stir in a tsp of mustard. Let it
       boil up quickly then set aside off heat.  This is the sauce.
       In another pan quickly brown the beef tenderloin with a sliced
       onion in 1.5 tblsp butter.  Then remove the onion from the meat
       and discard - that removes the excess pepper and salt from the
       meat.
       Pour in the sauce from the other pan with the meat and boil up
       briefly once more.  Then let sit on very low heat for about 20
       minutes.  Serve over egg noodles.
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