Beef Stroganoff for Noodles

By lianbl88

This works very well with venison steaks or chops, follow the same process as for beef.

Ingredients

• 1 pound filet mignon or mignon tips (cut into 2 inch long and 1/4 inch wide)
• 3 tablespoons butter
• 1 small onion, finely chopped
• 1 pound mushrooms, domestic or wild, caps only thinly sliced
• 1/4 cup sherry or red wine
• 1/2 cup beef broth
• 1 teaspoon Dijon mustard
• 1/4 cup heavy cream
• 1/2 cup sour cream
• 2 teaspoons flour
• 2 tablespoons fresh thyme
• 2 tablespoons minced parsley
• Salt and freshly grounded black pepper
• 8 ounces medium egg noodles, cooked

Details

Servings 4
Preparation time 5mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat large skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. Deglaze skillet with sherry or wine and cook off alcohol, about 2 mins, add butter. Sweat onions and add mushrooms and saute over medium heat until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Prepare the egg noodles according to package directions. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, thyme and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in parsley and spoon over noodles.