Ingredients
- 1 pound filet mignon or mignon tips (cut into 2 inch long and 1/4 inch wide)
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 pound mushrooms, domestic or wild, caps only thinly sliced
- 1/2 cup beef broth
- 1 tablespoons Dijon mustard
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 2 teaspoons flour
- 2 tablespoons minced fresh dill
- 2 tablespoons minced parsley
- Salt and freshly grounded black pepper
- 8 ounces medium egg noodles, cooked
Directions
Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
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By aqua121kitty
on May 16, 2013
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This was delicious! I hate to deviate from the original recipe and review, but do to what was on hand I did substitute a little greek yogurt and a dab of cream cheese for the sour cream. This recipe was quick, relatively easy, and full of flavor!! Thanks for the recipe!
By gretchen777
snoqualmie, WA
on March 04, 2013
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So good! It didn't take 35 minutes, it's quicker than that. I added some smoked paprika for an extra kick. A good week night meal.
By nottheboss1965
on February 12, 2013
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This was AWESOME! We had leftover grilled pork loin and I substituted that for the steak. Ran out of beef boullion so substitued that with chicken boullion. Used a tsp of parsley flakes and dried dill as well. Next time we have leftover steak I am making this again. It was the best stroganoff my family ever had!
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