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Beef Stroganoff

Beef Stroganoff

1 pound beef tenderloin, cut into 2-by-1-by1/4-inch strips
Coarse salt and freshly ground pepper
3 tablespoons canola or vegetable oil
2 medium onions, thinly sliced
1 pound white mushrooms, sliced 1/2-inch-thick
1 cup homemade or low sodium canned chicken stock
1 tablespoon Dijon mustard
1/2 cup sour cream
Chopped fresh dill, for garnish
Cooked wide egg noodles, for serving

1. Season beef generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Working in batches, add meat to pan, and brown, about 1 minute per side; as each batch is done, set aside.

2. In the same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover, and cook until just tender, 6 to 8 minutes. Add stock; simmer uncovered, until liquid has thickened, 6 to 8 minutes.

3. Stir in mustard. Return beef to skillet, and cook until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Taste and adjust for seasoning. Serve over noodles, garnished with dill.

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