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 Peanut53552
Alberta
on May 23, 2012
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Very tasty. I added 2 cloves of garlic to the onion mixture for sauteing along with the herbs to "wake" them up. I also added a "slosh" of sherry to deglaze before adding the flour. Fabulous.
By mirandal_99_3059777
Douglas, GA
on March 25, 2012
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This was awesome. I've never had stroganoff before so I don't have anything to compare it to. BUt we will make it again. The only thing I will change is reduce the butter, it had a little greasy after taste. But it was still too good!! The kid and I don't typically even eat mushrooms but we loved them in this.
By Guinea Pigger Club
Coral Gables, FL
on March 01, 2012
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I had my girl friends over for dinner last night and made this recipe. All I can say is Oh My God!!! All of my guests had a 2nd helping. Completely delicious and simple to make. Since my friends were coming over on Wednesday, I prepared it on Tuesday night and slow cooked the meat in the sauce in my iron pot for about 3 hours. The meat was so tender is was falling apart in pieces. Will definitely make this recipe again.
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