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Beef Stroganoff

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.

Everyday Food, October 2003 http://www.marthastewart.com/341384/beef-stroganoff
4.034485
Rated
80.6897100(32)32
  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Serves 4

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.

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