Beef Stroganoff (Russian Style

• Meat

  • 1 1/2 lbs Beef filet mignon

• Produce

  • 4 large cloves Garlic
  • 1 cup Onion
  • 1/2 lb Portobello mushrooms, thin
  • 1/2 lb Shiitake or white mushrooms, thin

• Canned Goods

  • 1/2 cup Beef broth

• Condiments

  • 2 tbsp Dijon mustard

• Pasta & Grains

  • 1 Egg noodles, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 3 tbsp Butter, unsalted
  • 2 cups Sour cream

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on bakingblond.com

Description

Ingredients

• 1½ pounds beef filet mignon
• salt and pepper
• 1 Tbsp oil (your choice)
• 3 Tbsp unsalted butter, divided
• 1 Cup chopped onion
• 4 large cloves garlic, minced
• ½ pound portobello mushrooms, trimmed and sliced thin
• ½ pound shiitake or white mushrooms, trimmed and sliced thin
• ½ Cup dry white wine
• ½ Cup beef broth
• 2 Cups sour cream
• 2 Tbsp Dijon mustard
• cooked egg noodles, (about 8 ounces dry) for serving.
• Chopped parsley for garnish.

Directions

• Cut the filet crosswise into 1 inch slices, or use filet mignon, and cut slices into ⅓ inch strips. Note: Sometimes I can buy beef tenderloin pieces and use them, cutting up the larger ones.
• Season the beef with salt and pepper.
• In a 12 inch heavy skillet, heat oil and 1 Tbsp butter over high heat and sear beef in batches, 30 seconds to 1 minute on each side until browned but still rare. Transfer each batch of beef to a plate.
• Add remaining 2 Tbsp butter to the skillet and cook onion and garlic, stirring until softened. Add mushrooms and salt and pepper to taste. Cook over high heat, stirring until liquid evaporates.
• Add wine and boil, stirring, for 3 minutes.
• Lower heat, add beef with any juices that have accumulated on plate, broth, sour cream, mustard and salt and pepper to taste. Cook, stirring until heated through. Do not boil.
• Serve over cooked noodles.
• Adapted from: “You’re Invited” The Junior League of Raleigh, North Carolina