Beef Stroganoff

Today’s recipe comes to you courtesy of Saving For Someday!
Photo Credit:  FineCooking.com

Beef Stroganoff (Serves 6)

:: Ingredients

1 1/2 lb beef tenderloin or sirloin, cut into small cubes & seasoned with salt/pepper
3 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 pound mushrooms, thinly sliced or 2 small can sliced mushrooms, drained
1 1/2 cup beef broth or consomme
2 tablespoons Dijon mustard
1/4 cup sour cream (regular or light)
Salt and freshly ground black pepper
1 pkg (1 lb) egg noodles, cooked to package instructions

:: Directions

1.  In skillet, heat olive oil and 1 tablespoon butter.

2.  Working in small batches, cook beef over high heat and sear until brown on all sides, about 5 minutes depending on size. When done, remove beef from pan and set aside to rest.

3.  In same pan on medium heat, add 2 tablespoons butter and chopped onion and saute until translucent.

4.  Add (fresh) mushrooms when onions are nearly done. (If using canned mushrooms, don’t add until later.) Saute mushrooms 3-4 minutes or until tender.

5.  Whisk in beef broth and Dijon mustard. Cook for 2-3 minutes.

6.  Whisk in sour cream and allow sauce to thicken 2-3 minutes.

7.  Remove from heat, add beef in to the sauce (if using canned mushrooms, add now), stir and season with salt/pepper to taste.

8.  Serve over egg noodles.

Options: If you like pickles, chopped cornichons (or small dill pickles) can be mixed in to the sauce (aprox. 1/4 cup)