1 ½poundsbeef tenderloin or sirloin, cut into 1 inch chunks
3Tablespoonsbutter
1large onion, sliced
8ouncesmushrooms, trimmed and sliced (I like cremini)
½Cupchopped canned tomatoes
1Cupchicken or beef stock
⅔Cupsour cream
1TablespoonDijon mustard, opt.
Salt and pepper
Chopped parsley for garnish, opt.
1poundegg noodles
2Tablespoonsbutter, or the noodles
Instructions
Melt butter in a large skillet over medium-high heat. Once melted, add beef and let brown well on all sides. This should take 2-3 minutes a side.
Add onions and mushrooms to skillet after beef is browned and continue to cook for a few more minutes until veggies are tender. Season with a pinch of salt and pepper.
Add tomatoes, stock, and mustard if you’re using mustard. Turn heat down to low and simmer for a few minutes.
Finally, stir in sour cream and garnish with some parsley if you want.
Cook egg noodles according to package. Drain them and stir in a few tablespoons of butter to coat the noodles.
Serve stroganoff over noodles as soon as possible!