Beef Stroganoff

Stir in the sour cream just before serving this hearty Russian dish. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2003

Ingredients

  • 1 pound beef tenderloin
  • Coarse salt and ground pepper
  • 3 tablespoons canola oil
  • 1 medium onion, thinly sliced
  • 1 pound white mushrooms, sliced 1/2 inch thick
  • 1 cup reduced-sodium canned beef broth
  • 1 tablespoon Dijon mustard
  • 1/2 cup sour cream
  • Chopped fresh dill, for garnish

Directions

  1. Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.

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

  3. Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

Cook's Notes

This dish is often served over wide egg noodles -- good for soaking up sauce.

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