Thursday, February 10, 2011

Beef Stroganoff

At Andy's request...and it was very good!

foodblog 006

Serves 2

  • 3/4 pounds beef sirloin fillet
  • Salt and pepper
  • 12 oz sliced mushrooms
  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 2 teaspoons prepared Dijon style mustard
  • 1/4 cup sour cream, eyeball it
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small onion, sliced
  • 1/2 pound extra wide egg noodles
  • Chopped parsley leaves, garnish

In a stock pot, boil water. Once boiling add salt and cook noodles to package directions. Drain.

Slice meat into 1/2-thick by 2 -inch long very thin strips (I had my butcher do this) and season with salt and pepper.

Heat a large skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat, mushrooms, and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Remove to cutting board and allow to rest.

In the same skillet, melt 2 tablespoons butter and cook with flour 1 minute. Whisk in broth. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper. Add meat, mushrooms and onions to the sauce, along with the noodles; stir to combine.

Original Recipe