Back seriouseats.com

Sunday Supper: Beef Stroganoff Recipe

Name: Sunday Supper: Beef Stroganoff Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Eastern European
Ingredients: 1 pound beef tenderloin, sliced into 1-inch-wide strips about 2 inches long and 1/4 inch thick; Salt and ground pepper; 3 tablespoons canola oil; 1 medium onion, sliced thinly; 1 pound white mushrooms, sliced into 1/2-i

Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. While I was talking to my mom on a visit home recently, she reminded me that I...

40 min total 5 min prep 35 min cook 2002 cal

Ingredients

1 pound beef tenderloin, sliced into 1-inch-wide strips about 2 inches long and 1/4 inch thick
Salt and ground pepper
3 tablespoons canola oil
1 medium onion, sliced thinly
1 pound white mushrooms, sliced into 1/2-i

Instructions

Tap a step to mark it done

1 Liberally season beef with the salt and pepper. In a large sauté pan over high heat, heat 2 tablespoons canola oil; brown meat, in two batches, about 1 minute a side. Remove from skillet; set aside.
2 Reduce heat to medium, and in the same pan, heat the remaining tablespoon canola oil. Add the onion, and cook, stirring here and there, until onion is lightly browned, 5 to 7 minutes. Add the mushrooms, and cover pan. Cook until mushrooms are just tender, 6 to 8 minutes. Add in beef broth, and simmer uncovered until liquid has thickened, 6 to 8 minutes.
3 Stir in mustard, and place beef back in pan. Reduce heat to medium-low, and continue cooking until everything is heated through—about 2 minutes. Remove pan from heat; stir in the sour cream.
4 Season with salt and pepper, to taste. Serve right away, garnished with chopped dill, over egg noodles (or fettuccine) or rice.