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Beef Stroganoff
 
 

3/4 lb. lean boneless beef pepper 3 T butter 1 T vegetable oil 1 small onion, finely chopped  ¼ lb. mushrooms sliced  1½ T flour  ½ c. regular strength beef broth ½ T Dijon  mustard  ½ tsp. ground nutmeg  ¼ c. whipping cream salt Hot, cooked buttered noodles  chopped parsley Cut beef across the grain into 1/8 to ¼-inch thick slanting slices about 3 inches long. Sprinkle with pepper. Melt 1 tablespoon of the butter with oil in a wide frying pan over high heat.  Add beef and cook until just browned on all sides.  Remove beef and set aside.  Reduce heat to medium. Melt remaining 2 tablespoons butter in pan.  Stir in onion and mushrooms and cook until soft; then stir in flour and cook until bubbly. Stir in broth and mustard and cook, stirring until thickened.  Return meat to pan.  Add nutmeg and cream, season to taste with salt and heat through.  Serve over noodles.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.