Beef Stroganaugh

A recipe perfected by Dad. This is always Mallory’s birthday dinner choice.

ingredients

1
In one stock pot, combine white wine, madeira wine and chicken broth and bring to a simmer.
2
In a large pan, saute onions in 2 T butter. Saute about 10 minutes, until onions are soft and translucent. Once soft, transfer to pot with wines and broth.
3
Next, saute mushrooms in 2T butter. About 3 minutes. You may want to salt the mushrooms. Once done, transfer to the pot with the onion and wines.
4
Now, use a little olive oil and butter
5
and saute the beef chunks. You really just want them to turn gray on all sides. Just briefly cook them, so they remain tender.
6
At this point, add the wine mixture to the beef. Salt and Pepper this mixture to taste.
7
On the side, mix 5T soft butter and 5T flour into a paste. Add this to the beef mixture in order to thicken it.
8
Add 1/2 and 1/2 to mixture. Make sure it is room temperature so that it does not curdle. Use salt and pepper to taste. Add a small touch of white pepper.
9
Serve over rice or egg noddles.