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Thursday, February 11, 2010

Beef Stroganoff

Beef Stroganoff
This is a great meal for busy weeknights. It comes together quickly and is full of nutrition from the beef, broth and butter. The sauce is creamy and has such a delicious flavor I want to lick the pan clean. (I try to restrain myself.)


1 pound grass fed beef tenderloin
5 Tbsp. butter, divided
4 Tbsp. flour
1 3/4 cups beef broth
1 onion, thinly sliced
6 Tbsp. sour cream
1 tsp. dijon mustard
sea salt and black pepper to taste


Slice beef into thin (1/4 inch) strips. Season with sea salt and pepper. In a medium saucepan, melt 3 Tbsp. butter over medium heat. Add flour and stir with a whisk until smooth. (Note: you can use wheat flour here, but I like the smooth consistency of white flour for this sauce.) Add beef broth and whisk constantly until sauce is smooth and thickened (about 5 minutes).  Set aside and keep warm.

In a large skillet over medium-high heat, melt 2 Tbsp butter. Cook the onion until tender, about 6 minutes. Add the beef strips and cook quickly, 1-2 minutes. The meat should remain pink in the center. Grass fed beef is most tender when served rare to medium, so don't overcook.

Return the sauce to the heat and add sour cream, mustard, sea salt and pepper. Spoon the sauce over the meat and serve with noodles.

This post is part of Pennywise Platter Thursday.

1 comment:

  1. this looks easy and delicious! i can't wait to try it.