Beef Stroganoff For Noodles
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Filet Mignon3 tbsps
Butter1 small
Onion (finely chopped)1 cup
Beef Broth1 tbsps
Dijon Mustard1 cup
Heavy Cream1 cup
Sour Cream2 tsps
Flour2 tbsps
Dill (minced fresh)2 tbsps
Parsley (minced)Directions:
1
Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes
2
Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute
3
Work in small batches so meat does not give off liquid
4
Remove to a plate
5
In a clean wide skillet, heat butter
6
While this is cooking, blend broth, mustard, heavy cream and sour cream together
7
Lower heat, add flour and cook stirring for a minute
8
Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes
9
Return meat to sauce and heat, without boiling until meat is warmed through
10
Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles