I adjusted some of the ingredients...check back at food.com for the original
1 1/2 pounds of beef tenderloin fillet (I used 2 pounds)
Salt and pepper
3 tbs. butter, divided
2 tbs. all-purpose flour
2 cups of beef consomme, available on soup aisle
2 tsps. Dijon style mustard (I might have used 2 tbs.)
1/4 c. sour cream
1 tbs. extra virgin olive oil
1/2 small onion, sliced
1/2 cup of sliced mushrooms (my addition)
1/3 cup coarsely chopped cornichons (sweet gherkins-I left this off)
1 pound extra wide noodles, cooked to package directions
chopped parsley leaves, garnish (I left this off)
Slice meat into 1/2"-thick by 2" long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tbs. butter and cook with flour 1 minutes. Whisk in consommme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and peper.
Heat a second skillet over high heat. Add 1 tbs. oil and 1 tbs. butter, then add the meat and onion. cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with stroganoff sauce and parsley.
My tidbits:
I was running out of space on my stove top so I poured my sauce into a separate container and cook my meat, onions, and mushrooms in the pan I used for the sauce. For serving purposes, I combined the sauce and meat mixture into one bowl. Be sure to drain the meat before combining with stroganoff sauce. And yes, I added mushrooms because I love mushrooms and I think every stroganoff I have ever had has had mushrooms. My sauce didn't thicken up to well so I added a little cornstarch. Just remember that it is always easy to add but not so easy to take out. Cliff and the missionaries loved it. I had enough left over for Cliff to take to work for lunch. It was rather easy to make also.
