Beef Stroganoff

By Bellacucinam

Ingredients

• 3 1/2 tablespoons butter
• 1 tablespoon flour
• 1 cup beef stock
• 1 lb of filet mignon or beef tenderloin cut in 1 inch pieces
• 2 tablespoons olive oil
• 1/2 cup shallots sliced thin
• 3/4 lb cremini mushrooms trimed and quartered
• 3 tablespoons sour cream, room temperature
• 1 teaspoon dijon mustard
• 2 tablespoons chopped dill
• egg noodles

Details

Servings 6

Preparation

Step 1

Melt 1 1/2 tablespoons butter and whisk in butter make a roux. Add stock and cook about 2 minutes at simmer. Remove from heat and cover to keep warm.

Pat beef dry, season with salt and pepper. In heavy pan melt 1 tablespoon butter and 1 tablespoon oil, moderatley high until foam subsides. Cook meat in 2 batches until brown but pink inside. Remove to plate.

Add remaining butter and oil and when hot add shallots and cook until brown. Add mushrooms and cook until liquid evaporates. Return meat with juices to pan.

Reheat sauce and whisk in sour cream. Add mustard, dill, pinch of salt and pepper. Pour sauce of over meat.

Serve over egg noodles.