Both my mother and my sister make delicious versions of beef stroganoff and I often use their recipes, but this one is a bit luxurious with the use of beef tenderloin and bourbon. I typically make this recipe when I buy a whole tenderloin as I use the end pieces and uneven bits I get while trimming.
Ingredients:
- 2 tbs olive oil
- 2 pounds beef tenderloin, cut into 3″ long and “1 inch wide strips and patted dry
- 1/2 tsp each, salt & pepper
- 2 tbs butter
- 1/2 medium onion, chopped finely
- 1 pound cremini or small white mushrooms, chopped roughly
- 1 cup beef broth
- 2 tbs bourbon
- 1 cup sour cream
- 2 tbs Dijon mustard
- 1 tbs flat leaf parsley, chopped
- Cooked white rice or wide egg noodles
Directions:
- Add olive oil to a large skillet over high heat until nearly smoking. Season meat with salt and pepper, then add to hot skillet and brown on all sides, about 2 minutes. Place meat into a shallow baking dish for later use.
- Melt butter in the skillet used for the meat over medium-high heat. Add onions and cook until softened and slightly golden, about 4 minutes.
- Add mushrooms and sauté for about 10 minutes.
- Add broth and bourbon and cook down until liquid is almost completely evaporated, about 15 minutes.
- Incorporate the sour cream and mustard, combining well, then add the reserved meat and any juices from the baking pan. Continue cooking on medium-low heat for about 5 minutes. Add parsley and re-season with salt and pepper if needed.
- Serve over white rice or egg noodles.
Serves 4.
Notes: I typically serve this dish over egg noodles, but my guy loves it over white rice. Nice alternative. I also like to add an additional dollop of sour cream to top off the dish at serving time.
That sounds like good food to eat on cold nights.