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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
- 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.
- Sprinkle in flour and cook until well combined, about two minutes, stirring constantly, then whisk in mustard and wine and reduce liquid by half.
- 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.
- 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.
- Serve stroganoff in warmed bowls with egg noodles, garnished with chopped parsley. Enjoy!
