Beef Stroganoff

Tonight, with the aid of 1 mojito (Smirnoff Mojito courtesy of Nicole and Jodi) and 1 dirty martini (with Three Olives Vodka and blue cheese olives), I made beef stroganoff.  I love this recipe.  My mom got this one from Rachael Ray. It's really easy and tastes much better than Hamburger Helper.  I occasionally still use HH stroganoff, but I always add Dijon mustard and onions to it to make it taste a little more authentic.  Tonight I decided to try something a little differently.  I used garlic salt instead of regular salt.  I must say it was the best so far.  The drinks might have helped a little.  Better food through alcohol is what I say.  I wish the sauce would get a little bit thicker.  I may try using corn starch next time to help it get a little thicker.  It might also help to drain the top sirloin before I add it back to the sauce mixture.

Beef Stroganoff

1 - 1.5 lbs. Beef Tenderloin or Sirloin Tip Roast

1 small onion thinly sliced

Real Butter
2 Tbs. flour
2 Cups Beef Consommé
2 spoonfuls Dijon Mustard
¼ Cup Sour Cream
Salt and Pepper
Old Fashioned Wide Egg Noodles
EV Olive Oil

Thinly slice beef (2” pieces –firm in freezer). Put EVOO & butter into preheated skillet then add meat. Allow meat to cook (almost completely) then salt. Add the onion to the skillet and then add salt & pepper to taste. Put mixture into serving bowl and set aside to make sauce. Put 2 Tbs. of butter into skillet then add flour. Cook together (adding salt & pepper) then add 2 cups of beef consommé. Stir in Dijon mustard and sour cream. Add beef mixture back into sauce and put on low heat.

Cook egg noodles according to package. Place cooked egg noodles in serving dish and pour beef mixture on top. Add flat leaf parsley if desired. Note: All measurements are approx. and may be adjusted for amount of meat or servings desired.

As usual, if you have any questions, let me know. I hope you enjoy your beef stroganoff!