Billy Parisi: Thanks for stopping by fixmyrecipe.com. I’m Chef Billy Parisi, and our next fix goes to Sharon Betz of Atlanta, Georgia. She set us an old classic beef stroganoff. Her problem is she keeps curdling her sauce. Don’t worry Sharon, I know where you are going wrong and I’m going to help you out.
First thing we’re going to do is get our pan nice and hot. Throw some oil in it. In the meantime we are going to slice up our flay and get ready to cook. I know that classic beef stroganoff usually use a serve one, but I want the cream in the craft so I want use filet mignon. We’re going to lay our filet mignon slices in to out pan and then season it. After a minute or so you just want to flip this over they do cook fast, we are going to set our filet mignon slices to the side and add some salads and put them back on the burner and caramelize them. It takes roughly three minutes to caramelize these shallots. Remember the smaller they are the faster they are going to cook, now we are going to simply set our shallots aside add in our mushrooms, be sure if there is a lot of grease get rid all the excess okay. Add our butter and our beautiful cremini mushrooms, well our mushrooms are sautéed, we want to heat up all linguini that we earlier par boiled this added in with a little bit of butter. Now I’m going to add in our terragon I like dry because I think it’s a little sweeter, but please feel free to use fresh I you would like.
Alright, Sharon. Here is where you’re going wrong, you are leaving your heat on high you need to turn it down low and whisk in our sour cream and a another trick is if you want to keep it high or medium high add a little bit of water to it. We are going to add back in our beautiful flay and caramelized shallots stirred in and a just some seasonings and get it ready to eat. Sharon now that everything is heated up lets plate it up, and try to give a little taste. That has all the ethnicity written all over. Feels like I come in Germany right now eating this, it is so good, I think you are going to be very pleased with our end result of our final product. Don’t forget turn that heat down, no one wants coated cheese for our sauce add a little water to thin it out don’t try to dry herbs, mushrooms it should be absolutely perfect but the time this is finished.
Sharon, thanks so much for writing in. I hope I answered all your questions for you. Thanks for watching and be sure to come back tomorrow and check at our new future fix of the day.
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