Boeuf Stroganoff

Beef Stroganoff is a delicious treat on the farm. The combination of our grass fed belted galloway beef with mushrooms in the rich brandy sauce is especially tasty during the winter or on the holidays. This recipe is good for four people

¼ c olive oil
1 ¼ lb beef tenderloin cut into 2x ½ “ strips
24 tbsp butter
1 small onion finely chopped
1 tbsp sweet paprika
1c thinly sliced mushrooms
2 tbsp white wine vinegar
3 tbsp Brandy
1c chicken stock, preferably homemade free ranged chicken stock
¾ c sour cream
In large skillet heat oil till very hot. Add in sliced beef and fry the beef in batches for 3-5 minutes stirring constantly, till lightly browned. Remove from pan, set aside and keep warm.
Melt butter in pan and sauté onions till translucent but not colored approx. 2 minutes. Stir in paprika for 45 seconds, add the mushrooms and continue to cook over high heat till dry. Add the vinegar and cook till pan is nearly dry. Add the brandy and cook till reduced to half, add in stock and reduce again to half.  Add in the reserved meat and half of the sour cream to reheat through. Serve with rice and garnish with dollops of remaining sour cream.