i confess. i really don’t like beef stroganoff. i’m not huge on dairy (except ice cream, naturally) so the sour cream in this is a turn-off for me. but this is one of my husband’s favorite meals. and this is my favorite version. i love the dijon mustard – i think it gives it a good kick!
1 pound beef tenderloin
Coarse salt and pepper
3 tablespoons canola oil
1 medium onion, very thinly sliced (not chopped)
1 pound white mushrooms, sliced about 1/2 inch thick
1 cup canned beef broth
2 tablespoons dijon mustard
1/2 cup sour cream (i use slightly less, since i don’t like it, but that’s just me!)
1. Slice beef into thin strips ans season generously with salt and pepper. Heat 2 tbsp of oil in a skillet and brown the meat, stirring frequently. Drain and set aside.
2. Put remaining tbsp of oil in the skillet and add the onions. Cook, stirring frequently, until browned about 5 minutes. Add the mushrooms and cover. Cook until tender,about 7 minutes. Remove cover and add the beef broth. Let simmer (uncovered) until the broth is a bit thickened, about 8 to 10 minutes. (if it still isn’t all that think, don’t worry. the sour cream will thicken it up for you nicely.)
3. Stir mustard into the mushroom mixture and add the beef to the skillet. Cook until heated through (1 to 2 minutes). Remove from heat and stir in sour cream. Serve immediately.
this simply must be served over wide egg noodles with some good crusty bread and a nice green salad. some fresh chopped dill is yummy and attractive sprinkled over top, if you’ve got it.
recipe origin: Everyday Food Magazine