Beef Stroganoff

1. 1

   Heat a large, heavy skillet, preferably cast iron over high heat.

2. 2

   Add the meat, a few pieces at a time, and quickly sear all sides, stirring all the time with a wooden spoon, 3 to 4 minutes.

3. 3

   If the meat throws off too much liquid, drain it off and set aside.

4. 4

   Remove the meat from the skillet and set aside.

5. 5

   Melt the butter in a medium-size skillet over medium heat.

6. 6

   Add the onion and saute, stirring occasionally, until softened, about 5 minutes.

7. 7

   Increase the heat to medium-high, then add the mushrooms and saute, stirring frequently, until they are deeply colored, about 20 minutes.

8. 8

   Turn the heat down to medium-low.

9. 9

   Sprinkle in the flour and cook, stirring, for 1 minute.

10. 10

    Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any.

11. 11

    Simmer over low heat until the sauce thickens, about 5 minute; do not allow to boil.

12. 12

    Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute.

13. 13

    Stir in the dill, parsley, salt, and pepper, and serve at once.

No additional tips available.