Russian Tea Room Stroganoff Recipes

Steps:

• Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
• Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
• Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
• Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

Steps:

• Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes. Heat 2 tablespoons butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes. Add meat to pan and cook for 3 minutes, turning meat to brown evenly. Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently. In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 tablespoon wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream. Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil. Serve over hot rice with a green vegetable on the side.

Steps:

• To make the Mushroom Cream: Add the mushrooms, cream, thyme and marjoram to a large bottomed pot. Cook on medium heat until the cream is reduced buy half and is thick, about 15 minutes. Remove the mushrooms, reduce the cream for another 10 minutes. Add the mushroom back to the cream and set aside. To make the Red Wine Reduction: Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes; Add wine and stock, simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour. Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using. To Assemble: Preheat oven to 375º Bring a large pot of salted water to a boil to cook the pasta. In a sauté pan add and heat 2 tablespoons of oil and sauté the mushrooms until cooked, add the mushroom cream. Reduce with the mushrooms for 3-5 minutes, season and set aside. Season the steaks with salt and pepper. In a large sauté pan (oven-safe) add and heat 2 tablespoons of oil, once the oil is just beginning to smoke add the steaks and sear. Place the pan in the oven and cook until desired temperature (these steaks are slim, you may not even need to depending on your doneness preference). Drop the pasta in the seasoned water and cook referencing directions on package, until al dente. Once cooked add the pasta to the mushroom sauce and mix well. Once the meat is cooked remove from oven and let rest for 4 minutes. Divide the pasta into four plates, place one steak on each serving, pour any remaining pasta sauce over, and drizzle the red wine reduction on top. Crown with foie gras (yeah...right)

Steps:

• Combine all ingredients in a food processor or blender, and blend until mixed.
• Do NOT over blend.
• Refrigerate in a covered jar until serving time.
• Stir before using.
• Use to dress sandwiches or salads, or as a dip for fresh seafood.

Steps:

• In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months., To prepare hot tea: Place 2 teaspoons tea mix in a mug; stir in boiling water until mix is dissolved. Yield: 1 serving.