Beef Stroganoff (From The Gourmet Cookbook)
By: Mil Apostol
Published: Monday, August 30, 2010 - 6:20pm

Ingredients




3 1/2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup beef stock or store-bought broth
1 pound beef tenderloin, sliced ¼ -inch thick and cut into 1 -inch pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup thinly sliced shallots
3/4 pound cremini mushrooms, trimmed and halved, or quartered if large
3 tablespoons sour cream, at room temperature
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill
Accompaniment: buttered wide egg noodles

Preparation

1 Melt 1 1/2 tablespoons butter in a 1-quart heavy saucepan over moderate heat. Whisk in flour and cook, whisking constantly, for 2 minutes to make a roux. Add stock in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, for 3 minutes. Remove from heat and cover to keep warm. 2 Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute per batch. With a slotted spoon, transfer to a plate. 3 Add remaining 1 tablespoon each butter and oil to skillet and heat until hot but not smoking. Add shallots and cook, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off has evaporated and mushrooms are browned, 8 to 10 minutes. 4 Return meat, with its juices, to skillet and stir to combine, then transfer to a platter. 5 Reheat sauce over low heat, then whisk in sour cream, mustard, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper (do not let boil). Pour sauce over beef and serve over noodles.