Jackie Kennedys Beef Stroganoff Food

JACKIE KENNEDY'S BEEF STROGANOFF

Steps:

• Cut beef into thin strips (it's easier if meat is partially frozen), sprinkle freely with salt and pepper, and let stand, covered, for 2 hours in a cool place.
• Make a roux by blending flour with 3 T melted butter until mixture bubbles and is smooth.
• Using a whisk, gradually blend in beef stock and cook until mixture begins to thicken.
• Cook for 5 minutes, then add sour cream alternately with tomato juice or paste, stirring constantly.
• Simmer very gently, without boiling, for 1 minute.
• Brown beef in remaining 3 T butter with grated onion.
• When the meat is browned, pour the meat, onion, and butter into the sauce.
• Taste for seasoning and simmer very gently or cook in a double boiler over hot water for 20 minutes.
• This is very good served over buttered noodles.

AWARD WINNING BEEF STROGANOFF

Steps:

• In large skillet add butter, diced onion until butter begins to sizzle, turn temperature down to simmer and allow onion to sauté. After 3 minutes add sliced mushrooms and allow to simmer an additional 8 minutes.
• In large mixing bowl add bullion, sour cream, flour, garlic, parsley, salt, and pepper, mix all ingredients together well. Add sautéed onion and butter from skillet.
• Place diced beef cubes in skillet, add an additional 2 tablespoons butter, 1 cup red wine and allow to simmer for approximately 20 minutes or until browned and tender.
• Add beef cubes and wine mixture to other ingredients and mix well. Add all beef and sauce that you prepared into a large pot and heat for 10 minutes.
• Cook noodles according to directions. Place noodles on large serving dish put beef and sauce on top of noodles, garnish with additional parsley and serve.

JACKIE KENNEDY'S ROYAL BEEF TENDERLOIN

Steps:

• Combine the first seven ingredients in a large zip lock bag, shake well, then add the tenderloin.
• Marinate the tenderloin in the refrigerator for 8 hours, turning occasionally.
• Remove the tenderloin from the bag and put the marinade in a saucepan.
• Bring to a boil (reduce) and set aside.
• Place the tenderloin in a roasting pan.
• Bake at 400 degrees for 45-55 minutes.
• Baste occasionally with marinade.
• In the last minute or so cover the tenderloin with the marinade and let baste on.
• Remove from oven and let stand for 10 minutes before slicing and serving.
• While the tenderloin is cooking, prepare the Royal Butter by combining all of the ingredients and beating at medium speed until well blended.
• Serve at room temperature.
• Makes 2 cups.
• You may want to adjust this recipe for the size of the tenderloin you are preparing.
• Top each serving of tenderloin with the Royal Butter and ENJOY!