Sunday Supper: Beef Stroganoff Recipe

Each Saturday evening we convey you a Sunday Supper recipe. Why on Saturday? So you have gotten time to purchase and put collectively for tomorrow.

Whereas I was chatting with my mom on a go to residence simply these days, she stroke a chord in my memory that I used to call beef stroganoff “beef goofy.”

“Why?” I requested. She had no thought. I have no idea each, nevertheless that crazy determine conjures up all varieties of comfort meals recollections for me and is one amongst my favorite meals to wind down the weekend with.

After I used to be a baby, our family used to make the sauce from a package deal deal, nevertheless after I started cooking for myself, I found it wasn’t that much more sturdy to do it from scratch. In precise truth, the hardest half for me is getting the timing down on the egg noodles that I serve and eat the stroganoff over. I usually put collectively the noods ahead of time, like my mom did, and permit them to take a seat throughout the colander throughout the sink until the sauce is ready to serve. If you’re considerably sluggish with the sauce-makin’, merely give the noodles a quick heat for a half a minute or so throughout the nuker.

Sunday Supper: Beef Stroganoff Recipe

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1 pound beef tenderloin, sliced into 1-inch-wide strips about 2 inches prolonged and 1/4 inch thick
Salt and flooring 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 an enormous sauté pan over extreme heat, heat 2 tablespoons canola oil; brown meat, in two batches, about 1 minute a facet. Take away from skillet; put apart.
Cut back heat to medium, and within the an identical pan, heat the remaining tablespoon canola oil. Add the onion, and cook dinner dinner, stirring proper right here and there, until onion is evenly browned, 5 to 7 minutes. Add the mushrooms, and cover pan. Put together dinner until mushrooms are merely tender, 6 to eight minutes. Add in beef broth, and simmer uncovered until liquid has thickened, 6 to eight minutes.
Stir in mustard, and place beef once more in pan. Cut back heat to medium-low, and proceed cooking until each half is heated by the use of—about 2 minutes. Take away pan from heat; stir throughout the bitter cream.
Season with salt and pepper, to fashion. Serve immediately, garnished with chopped dill, over egg noodles (or fettuccine) or rice.