Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
While I was talking to my mom on a visit home recently, she reminded me that I used to call beef stroganoff "beef goofy."
"Why?" I asked. She had no idea. I don't know either, but that crazy name conjures up all sorts of comfort food memories for me and is one of my favorite meals to wind down the weekend with.
When I was a kid, our family used to make the sauce from a package, but when I started cooking for myself, I found it wasn't that much harder to do it from scratch. In fact, the hardest part for me is getting the timing down on the egg noodles that I serve and eat the stroganoff over. I usually prepare the noods ahead of time, like my mom did, and let them sit in the colander in the sink until the sauce is ready to serve. If you're a little slow with the sauce-makin', just give the noodles a quick heat for a half a minute or so in the nuker.
Sunday Supper: Beef Stroganoff
About This Recipe
- 1 pound beef tenderloin, sliced into 1-inch-wide strips about 2 inches long and 1/4 inch thick
- Salt and ground pepper
- 3 tablespoons canola oil
- 1 medium onion, sliced thinly
- 1 pound white mushrooms, sliced into 1/2-i
Liberally season beef with the salt and pepper. In a large sauté pan over high heat, heat 2 tablespoons canola oil; brown meat, in two batches, about 1 minute a side. Remove from skillet; set aside.
Reduce heat to medium, and in the same pan, heat the remaining tablespoon canola oil. Add the onion, and cook, stirring here and there, until onion is lightly browned, 5 to 7 minutes. Add the mushrooms, and cover pan. Cook until mushrooms are just tender, 6 to 8 minutes. Add in beef broth, and simmer uncovered until liquid has thickened, 6 to 8 minutes.
Stir in mustard, and place beef back in pan. Reduce heat to medium-low, and continue cooking until everything is heated through—about 2 minutes. Remove pan from heat; stir in the sour cream.
Season with salt and pepper, to taste. Serve right away, garnished with chopped dill, over egg noodles (or fettuccine) or rice.