Creator:
From New York Times Cookbook
In Advance:
6 servings
Ingredients:
- 1 1/2 lbs. tenderloin tips
- S&P to taste
- 4 TB butter
- 2 TB flour
- 1 cup beef broth
- 2 tsp dijon mustard
- 1 small onion, thinly sliced
- 1/3 cup sour cream at room temperature
- Broad egg noodles
Recipe:
- Remove all fat and gristle from meat. Slice into strips about 2 inches long and 1/2 inch thick. Season strips with S&P and refrigerate for 2 hours.
- In saucepan melt 2 TBLS butter, add flour and stir with whisk until blended. Add hot beef broth ( microwave 1 minute) all at once to the butter-flour mixture. Stir vigorously with whisk until smooth and thickened. Stir in mustard.
- In frying pan heat remaining 2 TBLS butter, add meat and sliced onions and brown quickly on both sides. Remove to hot platter.
- Add sour cream to mustard sauce in the frying pan and heat over brisk flame for three minutes until hot, being careful not to curdle the sour cream. Add meat and heat over very low heat until well mixed and hot. Serve over broad egg noodles or spaetzle.
B’s Notes:
For one of Grampy’s birthday parties the caterer got the date wrong. There were 50 people in the house waiting for dinner, and there was no strogonoff. No one knew what to do. Sarah, Abby and I drove over the bridge to the Stop and Shop then went to Tilden Avenue and threw together Strogonoff for 50 people in less than an hour using this recipe. We really saved the day.