Beef Stroganov

• 2 pounds fillet
• 1 medium onion diced fine
• 4 tbs. butter
• 1 1/2 tbs. flour
• 2 cups hot beef stock
• 1/4 cup sour cream
• 1 tsp. Dijon mustard

1. Cut the fillet into strips about 2 inches long by 1 inch wide and about 1/2 inch thick.
2. Place the sliced fillet on on a plate, and season with salt and freshly ground pepper. Allow to rest in a cool place for at least 2 hours.
3. Make a roux by blending 2 tbs. butter with the flour and then adding the beef stock.
4. When well blended, add the sour cream, stir until creamy, and then stir in the mustard.
5. I a large pan, saute the diced onion in the remaining butter until limp. Add the beef strips over medium heat until brown.
6. Pour the sauce into the pan, mix well, and cook under low heat, covered, for several minutes until done, making sure that the beef is not overdone. (Note: This is fillet of beef, not stew meat, so that preparing it on the rare side is preferable.)

fillet, onion, butter, flour, hot beef, sour cream, mustard

Taken from www.epicurious.com/recipes/member/views/beef-stroganov-1231338 (may not work)