Beef Stroganoff

Ingredients

1 -1 1/2 lbs. Beef tenderloin or ribeye, sliced into strips

1/2 onion, finely diced

2 cups white button mushrooms, sliced

2 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

1/4 cup sour cream + garnish

1 tsp Worcestershire sauce

1 tsp Dijon mustard

1 Tbsp flour

salt

pepper

minced parsley for garnish

2 Tbsp butter

1 Tbsp olive oil

Cooked butter egg noodles

Cooking Tool

Dutch oven

Directions

In a dutch oven, preheat for a minute, add olive oil and brown beef slices for about a minute or two, cook in batches and remove from pan and set aside. In the same pan, add butter, mushrooms, onions and garlic, cook until water has evaporated, reduce heat to not burn. Scrape off bits that have developed at the bottom of pan, add the flour and coat ingredients until melted in and cook for about a minute. Pour in Beef broth and cream and reduce heat to a simmer, as the sauce thickens, add Worcestershire, Dijon mustard, salt and pepper to taste. Add in the cooked sliced beef and remaining juice, sour cream and gently mix for 1 minute until meat is heated through. Serve with Buttered noodles and garnish with minced parsley and dollop of sour cream.

Serves 4