Beef Stroganoff
10 ingredients
4 steps
Ingredients
- 1 1/4 lb. skirt steak or beef tenderloin, cut into 2 x 1-inch strips
- salt and pepper
- 2 Tbsp. canola oil
- 1 Tbsp. butter
- 1/2 c. finely chopped Spanish onion
- 1 c. small white mushrooms
- 1/4 c. dry red wine
- 1 c. reduced sodium beef broth or 3 Tbsp. demi-glace, mixed with 3/4 c. water
- 1/4 c. sour cream
- 1 tsp. Dijon mustard
Directions
-
1Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown meat in batches, about 1 minute per side.
-
2Transfer to a platter and place in oven. Melt butter in skillet; add onion and cook 3 minutes until softened.
-
3Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
-
4Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.
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