Beef Stroganoff Ii Recipe

• 1 1/4 lb skirt steak or possibly beef tenderloin cut 2" by 1" strips Salt to taste Freshly-grnd black pepper to taste
• 2 Tbsp. canola oil
• 1 Tbsp. butter
• 1/2 c. finely-minced Spanish onion
• 1 c. small white mushrooms
• 1/4 c. dry red wine
• 1 c. reduced sodium beef broth (or possibly 3 tbspns demi-glace mixed with 3/4 c. water)
• 1/4 c. lowfat sour cream
• 1 tsp Dijon mustard

1. Heat oven to hot setting.
2. Sprinkle meat with salt and pepper.
3. In a large nonstick skillet heat oil over medium-high heat.
4. Brown meat in batches, about 1 minute per side.
5. Transfer to a platter and place in oven.
6. Heat butter in skillet; add in onion and cook 3 min, till softened.
7. Add in mushrooms.
8. Cook 10 min, stirring occasionally, till mushroom liquid evaporates.
9. Add in wine; cook 5 min.
10. Stir in beef broth and cook 10 min, till mushrooms are coated with a thick sauce.
11. Stir in lowfat sour cream and mustard.
12. Add in meat and accumulated juices.
13. Reduce heat to low and cook 2 to 3 min, till meat is heated through.
14. Season to taste with salt and pepper.
15. This recipe yields 4 servings.
16. Description: "No recipe file would be complete without this 18th century classic Russian entree.
17. Don't overcook the meat, it will toughen."

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

Taken from cookeatshare.com/recipes/beef-stroganoff-ii-82508 (may not work)