Beef Stroganoff
by Gina Jantzen

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Source: Food Network - modified
Course: Main
Cuisine: American
Food Group: Beef
Serves: 6


1.5 pound(s) Filet mignon or mignon tips (cut into 2 inch long and 1/4 inch wide)
5 tablespoon(s) butter
1.5 small onions, finely chopped
16 ounce mushrooms, thinly sliced
3 clove(s) garlic, minced
1 can(s) beef broth (14.5 oz)
1 tablespoon(s) dijon mustard
3/4 cup(s) heavy cream (or half & half to make the dish lighter)
1 cup(s) sour cream
1 tablespoon(s) flour (or more to make the sauce thicker)
3 tablespoon(s) fresh chopped parsley
salt & freshly ground pepper
12 ounce medium or wide egg noodles, cooked
1 cup(s) frozen peas, thawed

Season meat with salt & pepper.  Heat large non-stick skillet or dutch oven over high heat and sear meat on all sides, for about a minute (total).  Work is small batches so meat does not give off liquid.  Remove the meat to a plate and cover.  Reduce heat to medium or medium high and add butter to the pan.  When butter begins to melt, add garlic for 1 minute, then add onions and mushrooms.  Saute until deep golden, about 20 minutes.  While this is cooking, blend broth, mustard, heavy cream and sour cream together in a bowl.  After mushrooms/onions are browned, lower heat on this mixture, add flour and cook stirring for a minute so all the flour is mixed in and not clumpy.  Whisk in liquids, any meat juices that have accumulated on the plate and simmer without boiling until sauce thickens, about 5 minutes.  Return meat to sauce, add peas and heat, without boiling until meat is warmed through.  Season to taste with salt & pepper (note: I did not add any salt, only pepper).  Stir in parsley and serve over noodles.

Notes:You can also add the flour to the liquid mixture so it dissolves if you are worried about clumps.