Beef Stroganoff

By lmeyer

Ingredients

• 1 lb. filet mignon or mignon tips (cut into 2 inch long and 1/4 inch wide)
• 3 T. butter
• 1 small onion, finely chopped
• 1 clove garlic
• 1 lb mushrooms sliced
• 1/2 cup beef broth
• 1 T. Dijon mustard
• 1 tsp Worcestershire sauce
• 2 T. tomato paste
• 1/4 cup heavy cream
• 1/2 cup sour cream
• 2 tsp. flour
• 2 T. minced fresh thyme
• Salt and freshly ground black pepper
• 8 ounces medium egg noodles, cooked

Preparation

Step 1

Heat large non-stick 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.

In a clean wide skillet, heat butter, sweat onions and add mushrooms and garlic, saute until deep golden, about 20 minutes.

While this is cooking, blend broth, mustard, heavy cream, Worcestershire sauce, tomato paste and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, 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 thyme and spoon over cooked noodles.