Beef Stroganoff

Let me start off by saying that this picture does not do this dish justice. I forgot to take a picture when I made it and decided to snap one of the reheated leftovers the next day at lunch (on a paper plate, no less.)

I have made many variations of Beef Stroganoff. I'm even guilty of buying the season packet where you pretty much add the meat and water. But, I have to day that this recipe, from The Gourmet Cookbook, is by far the best recipe for Stroganoff I have tried to date. I think one of the keys to the great flavor in this sauce is the Dijon mustard and the not-too-overwhelming amount of sour cream. Good Stroganoff need not have loads of sour cream. Mix in some tender sauteed beef and delicious sauteed mushrooms and onions and you can't go wrong. (Funny thing is: while researching this recipe, I found the original did not include onions or mushrooms! Can you imagine Stroganoff without mushrooms?)

Recipe (Serves 4-6)

3 1/2 T butter
1 T flour
1 c beef stock
1 lb beef tenderloin (I use flank steak and it comes out great), sliced 1/4 inch thick
salt and pepper
2 T olive oil
1/2 c shallots, thinly sliced
1/2 - 3/4 lb cremini mushrooms, quartered
3 T sour cream
1 t Dijon mustard
2 T fresh dill, chopped (or 2 t dried)
egg noodles, cooked to package instructions and tossed with butter

Melt 1 1/2 T butter in a small saucepan over medium heat. Whisk in flour, cook 1-2 minutes, and then slowly whisk in stock and bring to a boil. Reduce heat and simmer for a few minutes. Cover remove and remove from heat.

Heat 1 T each butter and oil in large skillet over high heat. Season beef liberally with salt and pepper and cook in 2-3 batches, browning on both sides, about 1 minute per batch. Transfer meat to a plate and set aside.

Add remaining 1 T butter and oil to skillet. Add shallots and cook a few minutes until browned. Add mushrooms and saute about 10 minutes, until liquid is evaporated and mushrooms are browned. Return meat to skillet and stir to combine.

Reheat sauce over low heat and whisk in sour cream, mustard, dill, and salt and pepper to taste. Pour sauce over beef and serve over noodles.