Beef Stroganoff

Beef Stroganoff
Beef Stroganoff

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds beef tenderloin fillet

  • Salt and pepper

  • 3

    tablespoons butter, divided

  • 2

    tablespoons all-purpose flour

  • 2

    cups beef consommé, available on soup aisle

  • 2

    teaspoons prepared Dijon style mustard

  • 1/4

    cup sour cream, eyeball it

  • 1

    tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream

  • 1/2

    small onion, sliced

  • 1/3

    cup coarsely chopped cornichons

  • 1

    pound extra wide egg noodles, cooked to package directions

  • Chopped parsley leaves, garnish

  • Thickly sliced pumpernickel bread, optional

Directions

Slice meat into 1/2-thick by 2 -inch long very thin strips and season with salt and pepper. Set in freezer. Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consommé. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper. Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine. Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

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