Sunday, April 25, 2010

Beef Stroganoff

I honestly can't remember where I got this recipe, so sorry to whoever or where ever I got it from. But let me just say yum!

Beef Stroganoff

1 pound sirloin, I used thin cut (cut into 2 inch long and 1/4 inch wide strips)
3 tablespoons butter
1 small onion, finely chopped
1 pound mushrooms, domestic or wild, caps only thinly sliced
1 cup beef broth
1 tablespoons Dijon mustard
1/2 cup heavy cream
1 cup sour cream
4 teaspoons flour
2 teaspoons minced fresh dill
2 tablespoons minced parsley
Salt and freshly grounded black pepper
16 ounces medium egg noodles, cooked

Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over medium until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling, until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles. This makes about 4 servings.


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