Classic Beef Stroganoff
By: Sheri Wetherell
Published: Thursday, May 6, 2010 - 3:29pm

Ingredients




2 pounds fillet of beef, sirloin tip or top loin, cut into 2 inch
salt and black pepper to taste
2 tablespoons olive oil
3 teaspoons butter
1 onion, chopped
1 pound mushrooms, sliced
2 cups beef broth
2 teaspoons Cognac
1 cup sour cream
1 teaspoon Dijon mustard
Egg Noodles

Preparation

1 Season beef with salt and pepper 2 In a large skillet, heat oil over medium heat. Add beef and cook until just browned. Remove to a plate and set aside 3 Add butter to pan and saute onions until softened. 4 Add mushrooms and cook until liquid from mushrooms has evaporated. 5 Add the beef stock and Cognac and simmer about 10 minutes, then add the sour cream, mustard and more salt and pepper to taste 6 Return beef to the mixture and heat until heated through. 7 Serve over cooked egg noodles

About


This recipe is adapted from the Joy of Cooking.