Beef Stroganoff

This was a very rewarding dinner considering I normally get an "it's OK" response.  I am usually jumping for joy and think its phenomenal but to them, it's just OK.  Well, not tonight.  Abby had already had her dinner by the time I got home.  I threw this together at the last minute and they were literally fighting over the bowl of food (see below).  I think I out did myself on this one.

 

Beef Stroganoff

1 pound beef tenderloin
Coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 3/4 cup plus 3 tablespoons beef broth
2 tablespoons corn starch
1 tablespoon Dijon mustard
3/4 cup sour cream
1 lb egg noodles, cooked

Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat and remove from skillet, and set aside.

In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer.  Mix together corn starch and 3 tablespoons beef broth until smooth then add to skillet and cook 6 to 8 minutes until thickened.

Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately over egg noodles.