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Beef Stroganoff
Makes 4 servings
1-1/2 pounds beef tenderloin, cut into bite-sized pieces (about 1")
4 tablespoons butter
1/2 cup finely chopped shallots
2-1/2 cups sliced mushrooms
2 cups canned beef broth
3 teaspoons cornstarch
1 cup sour cream
2 teaspoons Dijon mustard
Over medium high heat, gently saute beef tenderloin in 2 tablespoons of butter for about 2 minutes, until just seared on all sides. Remove from pan and set aside.
Return the pan to medium-high heat and saute the shallots and mushrooms in remaining butter until soft and wilted, about 5 minutes. Mix cornstarch into cold beef broth, whisk to blend. Pour into pan, and stir together with shallots and mushrooms until thickened, two or three minutes.
Add sour cream and mustard, stir to blend. Add beef and juices from dish; stir over medium until warmed through. Add salt and pepper to taste. Serve over egg noodles.
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