Sunday Supper: Beef Stroganoff With A Soft Stir Of Sour Cream

Nothing to warm up a Sunday evening than a filling beef dish, easy to make and absolutely luxurious to taste.

Stir in sour cream just before serving this hearty Russian dish and your fellow diners will be ‘Ooh’-ing and ‘Aaah’-ing before they even tuck in.

We chose tenderloin today, but you can easily substitute trimmed rib-eye which is less expensive.

Prep Time 15 minutes

Total Time 45 minutes

Serves 4

Ingredients

1 pound beef tenderloin

Coarse salt and ground pepper

3 tablespoons canola oil

1 medium onion, thinly sliced

1 pound white mushrooms, sliced 1/2 inch thick

1 cup reduced-sodium canned beef broth

1 tablespoon Dijon mustard

1/2 cup sour cream

Chopped fresh dill, for garnish

Method

Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick.

Season generously with salt and pepper.

Heat 2 tablespoons oil in a large skillet over high heat.

Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.

In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.

Stir mustard into mushroom mixture in skillet.

Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream.

Season with salt and pepper, as desired.

Serve immediately, garnished with chopped dill.