Beef Stroganoff For Noodles Recipe

• 1 lb Filet mignon or possibly mignon tips cut into 2" long and 1/4" wide strips
• 3 Tbsp. Butter
• 1 sm Onion finely minced
• 1 lb Mushrooms, domestic or possibly wild, caps only thinly sliced
• 1/2 c. Beef broth
• 1 Tbsp. Dijon mustard
• 1/4 c. Heavy cream
• 1/2 c. Lowfat sour cream
• 2 tsp Flour
• 2 Tbsp. Chopped fresh dill
• 2 Tbsp. Chopped parsley Salt to taste Freshly-grounded black pepper to taste
• 8 ounce Medium egg noodles cooked

1. Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute.
2. Work in small batches so meat does not give off liquid.
3. Remove to a plate.
4. In a clean wide skillet, heat butter.
5. Sweat onions and add in mushrooms and saute/fry over medium-high heat till deep golden brown, about 20 min.
6. While this is cooking, blend broth, mustard, heavy cream and lowfat sour cream together.
7. Lower heat, add in flour and cook stirring for a minute.
8. Whisk in liquids, and any meat juices and simmer, without boiling till sauce thickens, about 5 min.
9. Return meat to sauce and heat, without boiling till meat is warmed through.
10. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
11. This recipe yields 4 servings.

filet, butter, onion, mushrooms, beef broth, mustard, heavy cream, sour cream, flour, dill, parsley salt, egg noodles

Taken from cookeatshare.com/recipes/beef-stroganoff-for-noodles-82506 (may not work)