Classic Beef Stroganoff

Ingredients

• 1 onion, finely diced
• 1 lb top sirloin steak or tenderloin, cut in very thin strips
• 1/2 lb cremini mushroom or button mushroom
• 3 tablespoons oil
• 6 tablespoons butter
• 1 tablespoon flour
• 1 cup sour cream or creme fraiche
• 1 tablespoon Dijon mustard
• 1 lemon, Juice of
• 1/2 teaspoon lemon zest
• 1/2 cup beef broth
• salt and pepper
• chopped parsley

Directions

1. 1

   Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.

2. 2

   Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.

3. 3

   Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.

4. 4

   Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.

5. 5

   Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.

6. 6

   Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!