“According to Wikipedia, Beef Stroganoff was invented in the 1890’s by a chef working for a Russian General, Count Pavel Stroganov. Military servicemen returning from Europe and China after World War II brought back the knowledge of the dish back to the United States and made it popular in the 1950’s.
This classic Russian dish is made with sauteed, tender pieces of beef in a sour cream sauce over egg noodles or rice.”
1 pound tenderloin or top sirloin beef, sliced thinly
1 pound white mushrooms. trimmed and halved
1 medium onion, chopped
3 tablespoons butter
2 cups beef broth
2 teaspoons dijon mustard
1 cup sour cream
2 tablespoons cornstarch, dissolved in 1/4 cup cold water
Salt & pepper to taste
1. Season sliced beef with salt and pepper. In a large skillet, heat 2 tablespoons butter, brown meat on both sides. Remove from pan and set aside.
2. In the same pan, add and heat 1 more tablespoon butter. Saute the onions and mushrooms.
3. Add the beef broth and mustard. Stir well to combine. Simmer for a few minutes.
4. Add the cornstarch mixture to thicken the sauce.
5. Reduce heat and add the sour cream. You only want to heat the sour cream and not cook it. Mix well to incorporate. Once creamy, turn off heat.
6. Serve on top of cooked wide egg noodles or rice.