Southern Living Classic Beef Stroganoff

This is an easy and quick dinner. We use filet, so we don't simmer sirloin for 20 minutes (used in the original recipe). Creamed peas and pearl onions or sauteed apples are a great side dishes for this dinner.

Ingredients:

1 1/2 pounds filet, trimmed

1 teaspoon of salt 

2 Tablespoons olive oil, divided

2 Tablespoons of butter

1 (8 oz) package of sliced fresh mushrooms

1 1/4 cups of beef broth (low sodium)

1 Tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

2 Tablespoons all-purpose flour

1 (8 oz) container of sour cream

Fresh pasta noodles or egg noodles (buttered)

Garnish with fresh parsley

Directions: 

Slice steak across the grain into 2 x 1/8-inch strips; sprinkle lightly with salt.

Heat 1 Tablespoon of oil in a large skillet over high heat. Add steak in batches and cook until browned, turning once. Remove steak from skillet and keep warm.

Melt butter and add additional olive oil if needed; add mushrooms and cook for about 6 minutes until the mushrooms are done. Stir occasionally to loosen particles from bottom of skillet. Add a splash of beef broth if needed. 

Combine beef broth, Worcestershire sauce, and mustard in a small bowl or 2 cups measuring cup; whisk in flour. Add mixture to skillet, stir well. Reduce heat to medium, medium-low, stirring constantly until thickened. Stir in steak.

Stir in sour cream and cook for about a minute, until thoroughly heated. 

Serve over buttered noodles and garnish with chopped fresh parsley.