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Beef Stroganoff Ii

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      Title: BEEF STROGANOFF II
 Categories: Main dish, Meats
      Yield: 6 Servings
 
      3 c  CrŠme FraŚche
  1 1/2 tb Dijon-style mustard
      3 tb Tomato paste
      3 tb Worcestershire sauce
      2 ts Paprika, sweet inported
    3/4 ts Salt
           Pepper, fresh
      1 ts Demiglace
      1 lb Mushrooms
     10 tb Butter
     24    Onions, pearl
      3 lb Beef tips (filet)
           Parsley, chopped
 
  Combine crŠme fraŚche, mustard, tomato paste, Worcestershire sauce,
  paprika, salt, pepper to taste, and demiglace in a medium-size
  saucepan and simmer slowly for 20 minutes, or until sauce is slightly
  reduced. Remove from heat and let stand, covered, while completeing
  recipe. Trim stem ends off mushrooms and discard. Wipe mushrooms with
  a damp paper towel and slice thin. Melt 3 tablespoons of butter in a
  medium sized skillet and saut‚ mushrooms until tender and golden,
  about 10 minutes. Transfer to a bowl and reserve. Cut a small X in
  the root end of each pearl onion. Bring a large kettle of water to a
  boil and drop in the onions. Blanch for 10 minutes, drain, and rinse
  under cold running water. Peel the onions. Heat another 2 tablespoons
  of butter in the same skillet and saut‚ the onions, stirring and
  shaking the skillet often, until they are lightly browned, 3 to 4
  minutes. Transfer the onions to the bowl with the mushrooms. Cut the
  meat into thin slices on the diagonal. Heat remaining butter in the
  skillet and saut‚ the pieces of filet over high heat until just
  lightly browned. Transfer pieces to a plate as each batch is browned.
  Recipe can be prepared to this point several hours before serving. To
  complete, set sauce over medium heat and bring to a simmer. Add
  mushrooms, onions and any accumulated juices from the bowl, and
  simmer for 5 minutes. Add slices of filet and any accumulated juices
  and simmer until the meat is heated through, about 2 minutes. Serve
  immediately over buttered noodles. Garnish with chopped parsley.
  Garnish side with saut‚ed cherry tomatoes and pour a good red wine.
 
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