BEEF STROGANOFF

Ingredients

• 4 cups sliced fresh mushrooms
• 1 cup chopped onion
• 3 tbsp salted butter
• 1/4 cup brandy
• 2 tbsp all-purpose flour
• 1 can (10 oz/284 mL) beef broth
• 1 tbsp Dijon mustard
• 1 tbsp tomato paste
• 1 tsp packed brown sugar
• 1 tsp dill weed
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 cup sour cream
• 1 1/2 lb (0.75 kg) beef tenderloin, cut into thin strips
• 2 tbsp olive oil

Directions

1. In a large frypan over medium heat, sauté mushrooms and onion in butter until lightly browned and juices are evaporated. Add brandy and simmer until liquid is reduced to 1 tbsp. Stir in flour until blended.
2. Stirring constantly, gradually add broth. Stir in mustard, tomato paste, sugar, dill, salt and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened. Stir in sour cream and set aside.
3. In a frypan over medium-high heat, stir-fry beef in oil in batches just until browned. Reduce heat and add sour cream mixture to beef. Cook and stir just until mixture is heated through; do not boil. Serve immediately.