Beef Stroganoff 2 Recipe

• 2 Tbsp. vegetable oil (30 mL)
• 2 1/2 lb beef tenderloin, thinly sliced (1.25 g)
• 2 tsp kosher salt (10 mL)
• 1 tsp freshly grnd black pepper (5 mL)
• 2 Tbsp. clarified butter (30 mL)
• 1 c. sliced cremini mushrooms (250 mL)
• 1/2 c. minced onion (125 mL)
• 1/4 c. white wine (60 mL)
• 2 Tbsp. tomato paste (30 mL)
• 2 tsp Dijon mustard (10 mL)
• 3 c. demi-glaze* (750 mL)
• 1 1/4 c. lowfat sour cream (310 mL)

1. In a large pot heat the oil over high heat.
2. Season the beef with the salt and pepper and saute/fry till browned.
3. Remove the beef from the pot and set aside; pour off any excess fat in the pot.
4. Heat the clarified butter in the pot and saute/fry the mushrooms and onions.
5. Add in the white wine and simmer till reduced by half.
6. Stir in the tomato paste and mustard and cook for 2 min.
7. Add in the demi-glaze and beef, and bring to a boil.
8. Reduce the heat and simmer for 5 min.
9. Stir in the lowfat sour cream and adjust the seasoning.
10. Serve on a bed of hot egg noodles.

vegetable oil, beef tenderloin, kosher salt, black pepper, butter, cremini mushrooms, onion, white wine, tomato paste, mustard, demiglaze, sour cream

Taken from cookeatshare.com/recipes/beef-stroganoff-2-82498 (may not work)