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Tenderloin of Beef Stroganoff - Single serve
Recipe Yield: 2 quarts

A Beef Stroganoff utilizing Minor's® Brown Sauce Prep (Espagnole)
3  tbsp  Vegetable oil
32  oz.  Beef loin, well trimmed, cut into 1"x2" strips
1/4  tsp  Paprika, mild
2/15  tsp.  Black pepper, ground
25  cup  Margarine or butter
1  lb  Mushrooms, sliced thin
3 1/2  cups  Water, lukewarm
18  tsp.  Minor's® Brown Sauce Prep with Beef (Espagnole) 12x1 lb.
1/2  tsp.  Worcestershire sauce
1/4  tsp.  Mustard, dried, powdered
1/2  cup  Sour cream
1/4  cup  Water, cold
8  tsp.  Cornstarch
  • In a large skillet, heat oil over medium heat. Add beef strips, tossing until well coated. Sprinkle beef evenly with paprika and pepper. Sauté 5-10 minutes until browned. Remove meat from pan and set aside.
  • In the same skillet, melt margarine or butter over medium heat. Add mushrooms; sauté 3-5 minutes. Remove from heat and set aside.
  • In a 4 qt. sauce pot, combine water, Brown Sauce Prep, Worcestershire sauce and mustard, stirring well with a wire whip. Heat to boiling over medium heat, stirring constantly. Reduce heat and gently boil 5 minutes, stirring occasionally.
  • Add mushrooms and beef to sauce, mixing well. Heat to boiling, stirring frequently. Reduce heat and gently boil 5-10 minutes.
  • In a small bowl, combine sour cream, water and cornstarch, using a wire whip. Gradually add slurry to the boiling mixture, stirring constantly. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil for 2 minutes, stirring occasionally.
  • Serve hot over buttered noodles or rice.
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