Creamy Beef Stroganoff

Beef Stroganoff is a Russian recipe made with beef and a delicious sour cream sauce.  There are several variations of the recipe, but my Russian friend, Katie insists you must add fresh dill to make it most authentic.  She also serves it over mashed potatoes instead of noodles, whichI agree tastes the best!

Ingredients (serves 6): 

3 tablespoons olive oil
2 pounds beef filet or sirloin, thinly sliced against the grain
1 tablespoon salt
1 teaspoon freshly ground black pepper
4 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1/4 cup corn starch
1 1/2 cups beef stock
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
3/4 cup sour cream
1/4 cup fresh dill, chopped

Heat olive oil in a large skillet over medium high heat.  Season the beef strips with salt and pepper, then add to the hot oil.  Saute until just browned.  Transfer beef to a plate and set aside.  Add butter to skillet and stir to melt, then add onion, garlic, and mushrooms.  Cook until tender, about 10 minutes.  Sprinkle corn starch over mushroom mixture and stir until combined.  Add beef stock, wine, Worcestershire sauce, and Dijon mustard.  Let simmer for 15 minutes until reduced and thickened, and then add the reserved beef.  Remove pan from heat and stir in sour cream and dill.  Taste to see if more salt and pepper is needed.  Serve over noodles or mashed potatoes.  


MainsEvan Wei-Haas