Ingredients
5 tablespoons butter
3 tablespoons flour
2 cups beef broth
2 pounds mushrooms, sliced
1 pound beef tenderloin, top loin, or sirloin tip, well trimmed and sliced into thin strips
Salt and pepper, to taste
1 onion, thinly sliced
6 tablespoons sour cream
2 tablespoons Dijon mustard
1 tablespoon fresh dill, chopped, or 1 teaspoon dried dill

Instructions
1. Melt 3 tablespoons butter in a small saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Add 2 cups of beef broth, whisking continuously.

2. Simmer until sauce is smooth and thickened. Set aside and keep warm.

3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat.  Add mushrooms and cook until mushrooms have released all of their water, the water evaporates, and the mushrooms start to brown.  Remove to plate.  Note: You might need to use more butter (or olive oil) in this step and the following step depending upon your skillet.  If things start to stick, add more. 

4. Heat remaining tablespoon butter in the skillet over medium-high heat and add beef and onions.  Cook, stirring often, until the beef is evenly browned and onions are soft.  Remove from heat.  

5.  Add mushrooms to beef mixture in skillet.  

6. Return sauce to medium heat and stir in sour cream, mustard, dill, and salt and pepper, to taste.  Stir until combined and heated through.  Pour sauce over beef mixture.  

7. Serve over rice or egg noodles.  



Comments
Stroganoff is a huge hit in my family and, as a result, I’ve got many different recipes for the dish.  This one came from the 1997 edition of The Joy of Cooking and contained the mind-boggling instruction of “discard the onions.”  I never understood that so never bothered to obey.  

I like to save up the end bits of the filet mignon from the butcher to use in this dish, but it works equally well with whatever steaks you’ve got around.