Servings: Makes 6
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| 2 |
tablespoons flour |
| 1 |
tablespoon Dijon mustard |
| 1 |
cup sour cream |
| 2 |
tablespoons butter or margarine, divided |
| 2 |
pounds beef sirloin steak or tenderloin, cut into 1/2” wide strips |
| 1 |
cup thinly sliced onion |
| 8 |
ounces mushrooms, sliced |
| 1 |
can (14 1/2 ounces) beef broth |
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Salt and pepper, to taste |
| 12 |
slices Cobblestone Mill Jewish Rye, toasted and halved crosswise |
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Paprika and minced fresh parsley, for garnish |
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nutritional information |
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- Stir flour and mustard into sour cream; set aside.
- Melt 1 tablespoon butter in 12” skillet over medium-high heat.
- Add beef strips. Cook and stir until beef is browned on all sides, 5 to 7 minutes.
- Remove beef from skillet; keep warm.
- Pour off drippings.
- Melt remaining 1 tablespoon butter in skillet over medium-high heat.
- Add onion and mushrooms; cook and stir until just tender, 3 to 5 minutes (do not let onions turn brown).
- Add broth to skillet, stirring to scrape up any brown bits from bottom of pan. Reduce heat to medium-low.
- Gently stir sour cream mixture into skillet. Cook, stirring constantly, 3 minutes. Do not boil.
- Stir beef slices into skillet. Continue cooking, stirring frequently, 10 minutes or until sauce is slightly thickened.
- Add salt and pepper to taste.
- For each serving, arrange 4 toasted rye bread halves around edge of plate. Spoon stroganoff into center of plate; sprinkle with paprika and parsley.
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