Filet stroganoff is the original family meal in the frying pan. This recipe is so decadent and tasty, you won’t believe it’s a 30 minute meal!
1 tablespoon of olive oil
2 pounds of beef fillet cut into thin strips.
1/4 cup all-purpose flour
1 pound of egg noodles
1 medium white onion, sliced
8 ounces of sliced mushrooms
1/4 cup of salted butter
3 cups of meat broth
2 tablespoons of Worcestershire sauce
1 cup of sour cream
1 tablespoon of Dijon mustard
salt and pepper to taste
Cut the beef against the grain in thin slices. Sprinkle it with flour to cover it. Set aside.
Cook the egg noodles according to the instructions on the package. Drain well.
Meanwhile, heat the olive oil in a large, heavy pan over medium-high heat. Add onions and mushrooms and sauté until tender, about 7 minutes. Remove from skillet and set aside.
Without cleaning the pan, add the butter and let it melt over medium-high heat. Add the slices of meat and cook until golden brown, 4 to 5 minutes.
Return the onions and mushrooms to the pan. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
Add sour cream and dijon until incorporated. Add the cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.
The stroganoff can be served on egg noodles, mashed potatoes or rice.