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Beef Stroganoff

How to turn French onion dip into a delicious beef stroganoff dinner for the family. 

YIELDS
4
 TO
5

Ingredients

  • 5 tablespoons unsalted butter, divided
  • 3 shallots, thinly sliced
  • 1 pound button mushroom, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1/4 cup white wine
  • 1 cup beef stock
  • 1/2 cup French onion dip
  • 1 1/2 pounds beef tenderloin, cut into 3-x1-x⅛-inch slices
  • Salt and pepper
  • 2 tablespoons finely chopped parsley
  • Egg noodles, to serve

Directions

  1. In a large saucepan set over medium-high heat, melt three tablespoons butter, then add shallots and mushrooms and cook until caramelized, about 10 minutes, stirring frequently.
  2. Sprinkle in flour and cook until well combined, about two minutes, stirring constantly, then whisk in mustard and wine and reduce liquid by half.  
  3. Stir in stock, bring mixture to a boil, and cook until thickened, about two minutes more, then stir in the french onion dip. Remove the pot from heat and set aside.
  4. In a large skillet set over high heat, melt the remaining two tablespoons butter, add meat, and stir-fry until no pink remains, about three minutes, then reduce heat to low, stir in reserved sauce, and season stroganoff to taste with salt and pepper.  
  5. Serve stroganoff in warmed bowls with egg noodles, garnished with chopped parsley. Enjoy! 

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