Beef Stroganoff

Name: Beef Stroganoff
Ingredients: 1 1/2 pounds beef tenderloin fillet; Salt and pepper; 3 tablespoons butter, divided; 2 tablespoons all-purpose flour; 2 cups beef consomme, available on soup aisle; 2 teaspoons prepared Dijon style mustard; 1/4 cup sour cream, eyeball it; 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream; 1/2 small onion, sliced; 1/3 cup coarsely chopped cornichons; 1 pound extra wide egg noodles, cooked to package directions; Chopped parsley leaves, garnish; Thickly sliced pumpernickel bread, optional

13 ingredients

1 steps

Ingredients

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

Directions

1

{"0":"Slice meat into 1\/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.","1":"Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.","3":"Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.","5":"Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread."}