Title

Tiffin Style Beef Stroganoff

Subject

beef filet

salt

black pepper

paprika

butter

onion

mushrooms

flour

heavy cream

tomato paste

Worcestershire sauce

sweet pickles

nutmeg

toast

rice

Description

Tiffin Style Beef Stroganoff
Cut 1½ lbs. Filet of choice beef into julienne strips 1
inch long and ¼ inch wide. Season with salt, a grating
of black pepper and paprika.
Heat butter the size of an egg in skillet and saute beef
quickly on a sharp fire until just medium rare. Remove
meat from pan.
Now in same pan saute 2 tablespoons finely chopped
onion, cook about half done, add ½ pound sliced—fresh
mushrooms and cook a few minutes more, adding butter
if necessary.
Next sprinkle over the mushrooms 1 scant tablespoon
flour. Stir as you add slowly 2 cups soured heavy cream.
To this sauce add 1 teaspoon tomato paste, ½ teaspoon
worcestershire, 3 finely sliced sweet pickles, ¼ teaspoon
salt and ½ teaspoon nutmeg. Return meat to sauce.
Serve hot over toast or on fluffy rice in a Chafing Dish.
The Chef of TIFFIN INN

Back: blank

---

# Tiffin Style Beef Stroganoff

*From The Chef of Tiffin Inn*

## Ingredients

- 1 1/2 lbs filet of choice beef, cut into julienne strips 1 inch long and 1/4 inch wide
- Salt, to season
- Black pepper (a grating), to season
- Paprika, to season
- Butter the size of an egg (plus more if necessary)
- 2 Tbsp finely chopped onion
- 1/2 lb fresh mushrooms, sliced
- 1 scant Tbsp flour
- 2 cups soured heavy cream
- 1 tsp tomato paste
- 1/2 tsp Worcestershire sauce
- 3 sweet pickles, finely sliced
- 1/4 tsp salt
- 1/2 tsp nutmeg

## Instructions

1. Cut beef into julienne strips 1 inch long and 1/4 inch wide. Season with salt, a grating of black pepper, and paprika.
2. Heat butter the size of an egg in a skillet and sauté beef quickly on a sharp fire until just medium rare. Remove meat from pan.
3. In the same pan, sauté the finely chopped onion until about half done. Add the sliced fresh mushrooms and cook a few minutes more, adding butter if necessary.
4. Sprinkle 1 scant tablespoon of flour over the mushrooms. Stir as you slowly add 2 cups of soured heavy cream.
5. To this sauce add the tomato paste, Worcestershire sauce, sweet pickles, salt, and nutmeg. Return meat to sauce.
6. Serve hot over toast or on fluffy rice in a Chafing Dish.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Contributor

The Chef of Tiffin Inn

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0027

Coverage

Oregon, US