“Beef stroganoff should be made with fillet. It’s expensive, but there’s really no alternative. If you use a cheaper cut of meat, you’re just making sour-cream stew.”
Cut the meat into strips about ½-inch thick. Soak mushrooms in hot water for about 30 minutes; drain liquid (do not discard) and chop mushrooms. Mix tomato paste or catsup, meat glaze, chicken stock, and mushroom juice together, and set aside. Brown the meat very quickly in some of the clarified butter. Do not crowd the pieces; do it in two batches if necessary. With all of the meat in the pan and over high heat, pour on cognac and ignite. When the flames die down, reduce the heat and remove the meat to a warm platter. Add more clarified butter and the garlic; stir, then sprinkle in flour, and stir. Add chicken stock mixture, stirring to deglaze the pan. Stir in chopped mushrooms and most of the fresh dill or all of the dried dill. Stir in sour cream. Return the meat to the pan to heat. Arrange the meat on a bed of noodles, spoon sauce over the meat, and sprinkle with fresh dill or a little chopped parsley.