Beef Stroganoff

By AllisonClayman

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.

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 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.

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.

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.