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Beef Stroganoff

Beef Stroganoff

(Makes 4 servings)

Beef Tenderloin Fillet – 1 1/2 pounds

Sea Salt – to taste

Black Pepper – to taste, freshly ground

Kerrygold Pure Irish Salted Butter – 3 Tablespoons, divided

All-Purpose Flour – 2 Tablespoons

Beef Consommé – 2 cups

Dijon-Style Mustard – 2 teaspoons

Sour Cream – 1/4 cup

Olive Oil – 1 Tablespoon (or vegetable oil)

White Onion – 1/2 small, sliced

Mushrooms – 1/3 cup fresh, coarsely chopped

Extra Wide Egg Noodles – 1 pound, cooked to package directions

Parsley – fresh leaves, chopped, for garnish

Baguette Bread – thickly sliced, fresh

  • Slice beef tenderloin fillet into ½-inch thick by 2-inch long very thin strips and season with sea salt and black pepper to taste. Set in freezer for about 15 minutes.
  • Heat a skillet over medium-high heat. Melt 2 Tablespoons Kerrygold Pure Irish Salted Butter and cook with the flour for 1 minute. Whisk in consommé. Thicken for about 1 minute. Stir in the Dijon-style mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with sea salt and black pepper to taste.
  • Heat a second skillet over high heat. Add 1 Tablespoon olive oil and the remaining 1 Tablespoon Kerrygold Pure Irish Salted Butter, then add the sliced beef tenderloin and sliced onion and cook on high heat until browned on both sides, 3 to 4 minutes. Add the chopped fresh mushrooms and stir to combine.
  • Arrange meat on a bed of cooked egg noodles and top with sauce and fresh chopped parsley.
  • Serve with fresh baguette bread on the side.

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