Beef Stroganoff

Name: Beef Stroganoff
Ingredients: 4 tablespoons butter, more if needed; 1 12 lbs beef tenderloin, cut in strips; 1 large yellow onion, thinly sliced; 14 ounces mushrooms, sliced; 2 tablespoons Dijon mustard; 1 teaspoon paprika; 2 teaspoons dill weed; 14 cup sour cream; 12 cup red wine; 2 cups heavy cream; parsley, minced to garnish; 1 lb cooked egg noodles

12 ingredients

11 steps

Ingredients

4 tablespoons butter, more if needed
1 12 lbs beef tenderloin, cut in strips
1 large yellow onion, thinly sliced
14 ounces mushrooms, sliced
2 tablespoons Dijon mustard
1 teaspoon paprika
2 teaspoons dill weed
14 cup sour cream
12 cup red wine
2 cups heavy cream
parsley, minced to garnish
1 lb cooked egg noodles

Directions

1

Season beef with salt and freshly ground pepper.
2

In a large saute pan, melt 2 tablespoons butter and brown beef.
3

Once cooked, set aside.
4

Add onions (add more butter if needed) and cook until slightly soft.
5

Add mushrooms and cook through.
6

Once cooked, add the red wine and let simmer for about 2 minutes.
7

Add heavy cream and let thicken slightly (about 5 minutes).
8

Add sour cream and Dijon mustard, let simmer for about 3 minutes.
9

Add paprika and dill weed.
10

Adjust seasoning with salt and pepper (I like using the coarse setting for the pepper, it gives a wonderful flavor).
11

Serve on top of noodles, garnish with parsley, and enjoy.