Beef Stroganov

1. 1

   Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes.

2. 2

   Add broth in a slow stream, whisking constantly, and bring to a boil.

3. 3

   Reduce heat and simmer, whisking occasionally, 3 minutes.

4. 4

   Remove from heat and keep warm.

5. 5

   Pat beef dry and season well with salt and pepper.

6. 6

   Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides.

7. 7

   Saute beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute.

8. 8

   Transfer to a plate with a slotted spoon.

9. 9

   Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then saute shallot, stirring occasionally, until golden brown, about 3 minutes.

10. 10

    Add mushrooms and saute, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes.

11. 11

    Return meat with its juices to skillet and stir to combine, then transfer to a platter.

12. 12

    Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper.

13. 13

    Pour sauce over beef and serve immediately.

* Per serving · 4 servings · Values may vary.