Beef Stroganoff

• 1 3/4 pounds beef tenderloin sliced into thick fillets
• olive oil or butter
• 1 onion large, finely sliced
• 2 5/8 cups mushrooms small, if they are large, halve them
• 1 tablespoon dijon mustard
• 1 3/4 cups crushed tomatoes
• 3 teaspoons wine sweet, like Moscato or Marsala
• 2 bay leaves
• salt
• ground black pepper
• 1 cup heavy cream
• fresh parsley chopped

1. Cut each fillet into strips going with the grain of the beef.
2. In a large pot, heat up either some olive oil or butter. Add the beef and brown it on all sides.
3. Add the onions and saute them until softened and transparent. At that point, add the mushrooms and stir everything together.
4. Add the mustard, tomatoes, wine, and bay leaves and stir everything together. Salt and pepper to taste. Cover and simmer on low heat for about an hour or until the meat is tender. Occasionally check to make sure all the liquid has not evaporated out. If it looks low, add a little water.
5. Once the meat is tender, stir in the cream and simmer another 10 minutes.
6. Serve sprinkled with fresh parsley and on a bed of steamed rice or pasta.

beef tenderloin, olive oil, onion, mushrooms, mustard, tomatoes, wine sweet, bay leaves, salt, ground black pepper, heavy cream, parsley

Taken from www.yummly.com/recipe/Beef-Stroganoff-626796 (may not work)