Ingredients
- 1/2 lb. beef tenderloin or sirloin
- salt & freshly ground black pepper
- 2 tsp. olive oil
- 1 onion, sliced
- 1/2 lb. mushrooms, trimmed and sliced (3 cups)
- 1 1/2 Tbsp. all-purpose white flour
- 1/4 cup dry red wine
- 3/4 cup defatted beef stock
- 1 tsp. Dijon mustard
- 3 Tbsp. reduced-fat sour cream
- 1 Tbsp. chopped fresh parsley
- 1 lb. egg noodles
Preparation
Step 1
Trim all the fat and gristle from the beef; slice across the grain into very thin slices. Season lightly with salt and pepper.
In a large nonstick skillet, heat 1 tsp. oil over high heat. Add the beef strips, half at a time, and sear quickly on both sides; remove to a plate. Turn the heat down to medium and add remaining 1 tsp. oil. Add the onions and sauté for 3 minutes, or until softened and lightly colored. Turn heat down to low, add the mushrooms and sauté for 2 to 3 minutes, or until they are just beginning to give off moisture. Add flour and cook for 1 minute, stirring. Stir in the wine and let evaporate, about 30 seconds. Stir in the beef stock, bring to a simmer, stirring, and cook until thickened, about 2 minutes. Stir in mustard, sour cream and parsley. Season to taste with salt and pepper. Add the reserved beef strips, and stir just until warmed through. While the stroganoff simmers, cook noodles in boiling salted water. Drain. Serve the stroganoff over noodles.