Beef and Mushrooms in Sour Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Use a tender cut of beef for this, I just use already sliced stir-fry beef from the grocery store, it works well for this recipe! Pat your beef dry with a paper towel before starting this recipe, make certain there is no excess moisture in the beef. Ingredients:
4 tablespoons butter |
2 tablespoons flour |
2 cups beef broth |
2 -3 tablespoons grated parmesan cheese (optional, or to taste) |
3 lbs beef tenderloin, cut into about 1-inch pieces |
3 -4 tablespoons oil |
1 medium onion, finely chopped |
2 tablespoons fresh minced garlic |
2 lbs button mushrooms, sliced |
1/2 cup sour cream (can use less sour cream) |
2 -3 teaspoons dijon mustard |
1 teaspoon dried dill |
salt and pepper |
grated parmesan cheese |
hot cooked egg noodles (tossed in butter) |
Directions:
1. To make the roux: melt 4 tablespoons butter in a saucpan, add in flour and whisk for 2 minutes.
2. Slowly add in the broth, whisking constantly; bring to a simmer.
3. Add in Parmesan cheese (if using) reduce heat and cook for about 3 minutes until thickened, remove from heat; set aside and keep warm.
4. Season beef with salt and pepper.
5. Heat oil in a skillet and saute the beef until browned on all sides; transfer to a plate or bowl using a slotted spoon.
6. Add in more butter or oil to the skillet if needed and saute the onion and garlic for about 3-4 minutes.
7. Add in sliced mushrooms and saute for about 8 minutes, until they release all of their moisture.
8. Return the beef to the skillet; stir to combine with the mushrooms, then transfer to a serving platter.
9. Reheat the sauce and then whisk in the sour cream, mustard, dill, salt and pepper.
10. Immediately pour over the beef/mushroom mixture.
11. Sprinkle with more grated Parmesan cheese if desired.
12. Serve with hot cooked egg noodles.
13. Delicious!
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