Beef Stroganoff

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef tenderloin fillet
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Butter - divided
2 tablespoons	30ml	All-purpose flour
2 cups	125g / 4.4oz	Beef consomme
2 teaspoons	10ml	Prepared Dijon-style mustard
1/4 cup	59ml	Sour cream
1 tablespoon	15ml	Extra-virgin olive oil or vegetable oil
1/2 tablespoon	7.5ml	Onion - sliced (small)
1/3 cup	20g / 0.7oz	Coarsely-chopped cornichons
1 lb	454g / 16oz	Extra-wide egg noodles - cooked to package
		Directions
		Chopped parsley leaves - for garnish
		Thickly-sliced pumpernickel bread - (optional)

Recipe Instructions

Slice meat into 1/2-thick by 2-inch long very thin strips and season with salt and pepper. Set in freezer.

Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.

Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.

Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

This recipe yields 4 servings.

Timing Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E20) - from the TV FOOD NETWORK

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