- 1 cup(s) canned beef broth, low-sodium
- 2 Tbsp all-purpose flour
- 1 tsp dry mustard
- 1 pound(s) uncooked trimmed beef tenderloin, trimmed of all visible fat and cut into 21⁄2-inch strips
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 2 tsp olive oil
- 1 small uncooked onion(s), thinly sliced
- 10 oz fresh mushroom(s), cremini, white, or baby portobello, halved or quartered
- 1/4 cup(s) water
- 2 Tbsp light sour cream
- 2 Tbsp fresh parsley, fresh, chopped
- 4 cup(s) cooked egg noodles, hot
With a whisk, stir the broth, flour, and mustard in a large nonstick skillet until blended and smooth. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes. Pour into a small bowl and cover to keep warm. Wipe the skillet clean.
Pat the beef dry with a paper towel; sprinkle with the salt and 1⁄8 teaspoon of the pepper. Heat 1 teaspoon of the oil in the same skillet over medium-high heat. Add half of the beef and cook, turning once, until browned but still pink on the inside, about 2 minutes. With a slotted spoon, transfer the beef to a plate; keep warm. Repeat with the remaining 1 teaspoon oil and the remaining half of the beef.
Add the onion to the skillet. Cook, stirring, until translucent, 3–5 minutes. Add the mushrooms, water, and the remaining 1⁄8 teaspoon pepper. Cook, stirring, until the mushrooms are tender, 3–4 minutes. Add any accumulated meat juices to the sauce mixture in the small bowl. Return the beef to the skillet with the onions and mushrooms. Cook, stirring occasionally, until just heated through, about 1 minute. Transfer the meat mixture to a platter; keep warm.
Rewhisk the sauce mixture and pour into the skillet. Cook over medium-low heat, stirring occasionally, until the sauce is heated through, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Pour the sauce over the meat, then sprinkle with the parsley. Serve with the egg noodles. Yields 2⁄3 cup stew and 2⁄3 cup noodles per serving.
- As the story goes, old Count Grigory Alexandrovich Stroganov lost his teeth and was no longer able to chew. So his personal chef sliced beef paper-thin and served it coated with a delicate brown sauce in hopes of pleasing his employer. The dish was a great success—and the rest is history. Easy to prepare and easy to serve, beef stroganoff is an ideal company dish. Make it more elegant by using the most exotic fresh mushrooms you can find. Depending on the season, look for porcinis, morels, lobster mushrooms, chanterelles, or hedgehog mushrooms.