Beef Stroganoff

Beef Stroganoff (taken from Food.com Rachel Ray)

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.