Beef Stroganoff

• 1 1/2 lbs beef tenderloin, cut in 2" X 1/2" strips
• 1/4 - 1/2 tsp salt
• 1/4 tsp pepper
• 1 medium sized Bermuda onion, peeled and sliced 1/4" thick
• 2 TBSP butter
• 2 TBSP flour
• 1 cup strong beef stock
• 1 tsp prepared Dijon mustard
• 1/4 cup sour cream
• Egg noodles, papadelle, or spaetzle

1. Spread beef strips out on paper and sprinkle evenly with salt and pepper. Toss, and spread out again, top with onion slices and let stand 2 hours at room temperature. Melt 1 TBSP butter in large, heavy skillet over moderately low heat and blend in flour. Mix in stock and heat, stirring, 3 - 5 minutes until thickened. Blend in mustard and remove from heat.
2. In second skillet, melt 1 TBSP butter over moderately high heat, add beef and onion and brown quickly - about 10 minutes. Add browned beef, BUT NOT THE ONIONS to the sauce, set over moderate heat, cover and simmer, stirring once or twice, 15 minutes. Remove from heat, stir in sour cream and serve over noodles or spaetzle.

beef tenderloin, salt, pepper, bermuda onion, butter, flour, beef stock, mustard, sour cream, egg noodles

Taken from www.epicurious.com/recipes/member/views/beef-stroganoff-50162381 (may not work)