Beef Stroganoff for Noodles
Filed under
Beef
Prep: 5 min | Cook: 30 min | Servings: 4
Recipe courtesy of Michele Urvater.
Ingredients
- 1 lb Beef tenderloin, filet mignon or mignon tips, cut 2 inches long and 1/4 inch wide
- 3 tbsp Butter
- 1 Onion, small, finely chopped
- 1 lb Mushroom, domestic or wild, caps only, thinly sliced
- 1/2 cup Beef broth
- 1 tbsp Dijon mustard
- 1/4 cup Heavy cream
- 1/2 cup Sour cream
- 2 tsp Flour
- 2 tbsp Dill, fresh, minced
- 2 tbsp Parsley, minced
- Salt
- Black pepper, freshly ground
- 8 oz Egg noodles, medium, cooked
Directions
- Heat a large nonstick skillet over high heat and sear the meat on all sides for about a minute, working in small batches so it doesn't give off liquid. Remove to a plate.
- In a clean wide skillet, heat the butter. Sweat the onions, add the mushrooms and saute until deep golden, about 20 minutes. Meanwhile, blend the broth, mustard, heavy cream and sour cream together.
- Lower the heat, add the flour and cook, stirring, for a minute. Whisk in the liquids and any meat juices and simmer, without boiling, until the sauce thickens, about 5 minutes.
- Return the meat to the sauce and heat, without boiling, until warmed through. Season with salt and pepper, stir in the dill and parsley, and spoon over the noodles.