BEEF STROGANOFF

Beef Stroganoff image

I got the idea for this recipe online (I can't remember where) but of course I had to tweak it until it was my own. I've never really timed this recipe, so it may take longer than an hour with prep. But this is a favorite at my house. I hope you enjoy :)

Provided by K J @SkittlesofDoom

Categories Beef

Number Of Ingredients 14

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Ingredients

1 pound(s) thinly sliced leftover beef (potroast, london broil, steak)
- i have also used 1 pound of browned ground beef, drained of fat
2-3 tablespoon(s) butter or margarine
1 small onion, finely chopped
1 pound(s) mushrooms, thinly sliced ( when they are on sale i buy the prewashed and sliced ones)
1/2 cup(s) beef broth
1 tablespoon(s) dijon mustard
1/4 cup(s) half and half
1/2 cup(s) sour cream
2 tablespoon(s) flour
2 tablespoon(s) minced fresh dill (i use fresh herbs whenever possible, but if you use dry use about 1 tbsp)
2 tablespoon(s) minced fresh italian parsley (1tbsp dry)
8 ounce(s) medium egg noodles, cooked to package directions
just a dash(es) of salt and pepper, to taste

Steps:

Heat large non-stick skillet over med-high heat. Melt the butter, add the onions and mushrooms and saute until the onions are translucent and mushrooms are brown, about 15-20 minutes.
Meanwhile, blend the broth, mustard, half and half, and sour cream together.
Reduce the heat on the mushrooms, add the flour and cook, stirring, for 1 minute. Whisk in the cream mixture and any meat juices, and simmer until the sauce thickens, about 5 minutes.
Add the meat and herbs to the sauce and heat, without boiling, until the meat is warmed through. Stir in the seasonings and spoon over the noodles.

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