Beef Stroganoff

Ingredients

• Porcini Mushrooms 20 oz
• 20% Sour Cream 5 oz
• 10% cream 5 fl oz
• Veal Tenderloin 0 lbs
• Campbell's Beef Broth 15 fl oz
• Dry White Wine 5 fl oz
• Salt to taste
• Vegetable Oil 5 fl oz
• Dijon Mustard 1 tablespoon
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Trim the beef tenderloin of any membranes and slice it thinly, about 3–5 mm thick.

Step 2

Heat a skillet and sauté the slices of meat that have been previously salted in some vegetable oil. Cook only until a brown crust forms, then set aside in a warm place. It’s important to fry the meat in batches rather than all at once, so that the pieces brown properly instead of stewing together.

Step 3

Pour white wine into a saucepan and reduce it by three-quarters over high heat. Add broth and simmer until it is reduced by about half.

Step 4

In a skillet, drizzle some vegetable oil and sauté the sliced white mushrooms until they are golden brown, then remove from heat.

Step 5

In a saucepan with broth, add the cream and sour cream, and simmer over medium heat, making sure the sauce doesn't boil over. Once the sauce thickens, season it with salt and pepper.

Step 6

Add the sautéed meat to the skillet with the mushrooms, pour in the sauce, bring it to a gentle simmer, and let the meat stew for another three minutes.

Step 7

Season the beef stroganoff with Dijon mustard, mix well, and serve with spaghetti or noodles.