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Beef Stroganoff
Jon Davies
Print Recipe
Course
Main Course
Ingredients
2
Pounds
beef tenderloin
julienned
1
Large white onion
julienned
3
Cups
mushrooms quartered
2
Tablespoons
Dijon mustard
1
Dozen cornichons
quartered
6
Ounces
sour cream
3
Tablespoons
flour
Salt and pepper
2
Cups
beef stock
1
Pound
egg noodles
cooked
3
Tablespoons
chopped parsley
Instructions
Heat oil in heavy sauté pan. Season beef. Brown quickly in oil, small batches at a time.
Add butter. Sauté onions. Add mushrooms. Sauté 4-5 minutes.
Dust with flour. Stir until absorbed.
Add warm beef stock. Simmer.
Add mustard and cornichons. Simmer until sauce thickens and flour taste is cooked out.
Add beef back in. Whisk in sour cream. Season with salt and pepper.
Reduce heat. Simmer serve over buttered egg noodles. Garnish with chopped parsley.