Beef Stroganoff

Beef Stroganoff
Yield
4servings
Yield
4servings
Beef Stroganoff
Yield
4servings
Yield
4servings
Ingredients
  • 1pound sirloin tipscut into 2 inch long and 1/4 inch wide
  • 4tablespoon butter
  • 4tablespoon onionsminced
  • 1pound white mushroomscaps only thinly sliced
  • 2cups veal stock
  • 4teaspoons Dijon mustard
  • 4tablespoons cream
  • 4ounces sour cream
  • 4teaspoons flour
  • 1 1/2tablespoons dillminced
  • 2tablespoons parsleyminced
  • a/n coarse salt
  • a/n black pepper
Yield:
Instructions
  1. Heat non-stick skillet over high heat and add 1/2 tablespoon of oil, then sear meat on all sides, for about a minute.
  2. Work in small batches so meat does not give off liquid.
  3. Remove to a plate.
  4. In a clean skillet, heat butter.
  5. Sweat onions and add mushrooms and sauté over until deep golden, about 20 minutes.
  6. While this is cooking, blend stock, mustard, heavy cream and sour cream together.
  7. Lower heat, add flour and cook stirring for a minute.
  8. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes.
  9. Return meat to sauce and heat, without boiling until meat is warmed through.
  10. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles or spaetzle.