Yesterday, I was craving Chinese food so when I went to the grocery store, I bought some mushrooms for it but then I didn't use them. So, today I decided to make my favorite dish with mushrooms - beef stroganoff. I love this dish and I've made it so many different ways. I decided to keep this one because it is pretty easy and doesn't use heavy cream or other high calorie ingredients, so common in beef stroganoff. This beef stroganoff is a good, easy any-night dinner you can have during the week without a lot of fuss.
Serves 4
1-10.5 oz. can beef broth
2 Tbsp. flour
1 tsp. dry mustard
2 Tbsp. Worcestershire sauce
1 pound uncooked trimmed beef tenderloin, trimmed of all visible fat and cut into 2-1/2 inch strips
1/2 tsp. salt
1/4 tsp. pepper, freshly ground
2 tsp. oil
4 cloves garlic, minced
1 yellow onion, thinly sliced
10 ounce fresh mushrooms
1/4 cup sour cream
4 cups cooked egg noodles, hot
1. With a whisk, stir 1 cup of the broth, flour, mustard and Worcestershire sauce in a large skillet until blended and smooth over medium-high heat, stirring constantly until the mixture comes to a boil and thickens, about 2 minutes.
2. Pour into a small sauce pan and set aside.
5. Add the garlic to the skillet and saute in the meat juices. Add the onion and cook, stirring until translucent, 3-5 minutes.
6. Add the mushrooms and the remaining beef broth. Cook, stirring, until the mushrooms are tender, 3-4 minutes.
8. Simmer slowly to keep warm
9. Re-whisk the sauce mixture and cook over medium-low heat in small sauce pan until heated through, about 2 minutes.
10. Remove the pan from the heat and stir in the sour cream.
11. Pour the sauce over the meat.
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