Beef Stroganoff

• 1 1/4 lb. skirt steak or beef tenderloin, cut into 2 x 1-inch strips
• salt and pepper
• 2 Tbsp. canola oil
• 1 Tbsp. butter
• 1/2 c. finely chopped Spanish onion
• 1 c. small white mushrooms
• 1/4 c. dry red wine
• 1 c. reduced sodium beef broth or 3 Tbsp. demi-glace, mixed with 3/4 c. water
• 1/4 c. sour cream
• 1 tsp. Dijon mustard

1. Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown meat in batches, about 1 minute per side.
2. Transfer to a platter and place in oven. Melt butter in skillet; add onion and cook 3 minutes until softened.
3. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
4. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.

skirt steak, salt, canola oil, butter, spanish onion, white mushrooms, red wine, beef broth, sour cream, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22551 (may not work)