Beef Stroganoff filling?
2 pounds beef tenderloin, cut in small dice
2/3 cup olive oil
Salt and Pepper
1/4 cup butter
14 cup all purpose flour
11/2 cups beef stock
31/2 cups onions, thinly sliced
11/2 tablespoons sour cream
1 teaspoons sour cream
1 teaspoon Dijon mustard
31/2 cups mushroom, cut into quarters
1/4 cup brandy
4 cups shortcrust pastry mix
1/2 cup water
1/2 teaspoon onion powder
Egg wash (2 eggs mixed with 1/2 cup milk
Grey sea salt mixed with herbes de Provence, equal parts
Season beef with salt and pepper. Melt 2 tablespoons of butter a large sauce pan over medium-high heat, add onions and mushrooms and saute approximately 10 minutes until golden brown. Put aside and save any juices.
Melt 2 tablespoons more butter in the same pan on high heat and add the beef, cook quickly, shaking the pan and stirring until evenly browned, approximately 1-2 minutes. The meat should remain pink in the venter. Remove the meat from the pan and save the juices. Deglaze the pan with brandy.
Add 2 tablespoons more of butter with the flour to make a roux, add the juices back to the pan with the beef stock. Bring to a boil and then reduce heat to a simmer. When the sauce has slightly thickened, add sour cream and mustard. Do not let this boil. Check seasoning and add salt and pepper to taste. When sauce is at the right consistency add back to the mushrooms, onions and beef.
Mix the short crust pastry mix with1/2 cup of water and 1/2 teaspoon onion powder to form a dough. Roll out the dough to 1/2-inch thickness and cut into 3×3-inch squares. Place squares into greased muffin tins and fill with beef stroganoff to the top. Fold the dough edges over the mixture and turn the corners back over to create a design. Brush with egg wash, melted butter and sprinkle with grey sea salt mixture. Back in the oven at 375 degrees until golden brown, about 20-30 minutes. These can be frozen until ready to cook.