BEEF STROGANOFF

THIS IS A FUCKING CLASSIC AND YOU SHOULD KNOW HOW TO MAKE  A GOOD ONE AND MAKE IT YOUR OWN.

THIS DOES NOT TAKE A LOT OF TIME, BUT YOU WILL NEED A GOOD CUT OF BEEF. I USE FILET MIGNON.

CUT THE FILET INTO 1/2 INCH STRIPS ACROSS THE GRAIN OF COURSE. THEN RUN YER KNIFE THROUGH IT AND CUBE IT UP. SALT AND PEPPER AND DEEPLY BROWN IT IN CAST IRON. SET THAT ASIDE TO REST.

THROW DICED SHALLOT, GARLIC AND A BIT OF WHITE ONION IN THE POT. JUST SAUTEE FOR A COUPLE MINUTES 'TILL FRAGRENT. ADD IN SOME SLICED MUSHROOMS. I USE CRIMINI, BUT POTOBELLAS WILL SUFFICE. REDUCE 'TILL HALF THE LIQUID IS GONE. DEGLAZE WITH WHITE WINE.

ADD IN YOUR HOMEMADE BEEF BROTH. I USED SOME LEFTOVER FROM AN EARLIER OSSOBUCO DISH. SIMMER THAT DOWN AND ADD WARM HEAVY CREAM.

RETURN THE BEEF TO THE PARTY AND COOK UP SOME WIDE FLAT NOODLES.

SERVE IT UP WITH FRESH HERBS. BASIL & ROSEMARY ARE FUCKING NICE IN THIS DISH.