| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Main course, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Filet mignon cut into 1 1/2", strips |
| 2 |
md |
Onions; finely chopped |
| 1 |
|
Bayleaf |
| 3 |
|
Tomatoes; peeled, seeded and, chopped |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Mustard |
| 2 |
tb |
Cognac |
| 1 |
tb |
Alcohol |
| 1/2 |
c |
Dry white wine |
| 1/4 |
lb |
Mushroom or canned mushrooms, sliced |
| 1 |
c |
Sour cream |
| 2 |
tb |
Butter |
|
|
Salt and pepper; to taste |
| 1 |
|
Clove garlic; minced |
INSTRUCTIONS
1. Heat pan. Add butter cook until foamy.
2. Add meat in batches until brown.
3. Stir in onions. Cook until soft
4.Flambe with alcohol.
5. Stir in garlic. Cook 1 minute.
6. Add wine. Cook 2 minutes over high heat.
&. Stir in tomatoes, salt and pepper. Simmer adding water whenever it
begins to dry out.
9. Add rest of ingredients except cream. Cook 5 minutes.
10. Stir in cream. Bring almost to a boil.
Recipe by: Miriam Podcameni Posvolsky
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Nov 19, 1997
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