KitchenMagician's Recipe

BEEF STEW - STROGANOFF

Category: Beef Casseroles

Makes 6 servings.

1 1/2 lb. filet mignon or mignon tips, sliced into 2 x 1/4-inch strips
1/4 c. butter
1 onion, finely chopped
1 1/2 lb. mushroom caps, thinly sliced
3/4 c. beef broth
1 1/2 T. Dijon mustard
1/2 c. whipping cream
3/4 c. sour cream
3 tsp. all-purpose flour
3 T. minced fresh dill
3 T. minced parsley
salt and pepper
3/4 lb. medium egg noodles, cooked

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.
Saute until deep golden, about 20 minutes.
Blend broth, mustard, heavy cream and sour cream together.
Lower heat, add flour to onions and mushrooms, and cook stirring for a minute.
Whisk in liquids, and any meat juices, and simmer about 5 minutes, or until sauce thickens,.
Return meat to sauce and heat, without boiling, until meat is warmed through.
Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.