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Rachael Ray Stroganoff

A streamlined classic, this Beef Stroganoff comes together quickly with tender slices of beef, a creamy mustard sauce, and a touch of tang from cornichons. Perfect for a weeknight dinner with sophisticated flair.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil or vegetable oil one slow stream turn in the pan
  • 1/2 small onion thinly sliced
  • Salt and freshly ground black pepper
  • 2 cups beef consommé typically located in the soup section
  • 1 tablespoon butter for browning meat
  • 2 teaspoons Dijon-style prepared mustard
  • 1/4 cup sour cream approximate amount
  • 1 pound extra wide egg noodles cooked according to package instructions
  • 1 1/2 pounds beef tenderloin fillet
  • 3 tablespoons butter divided
  • 1/3 cup roughly chopped cornichons
  • 2 tablespoons all-purpose flour
  • Fresh parsley leaves chopped, for garnish
  • Thick slices of pumpernickel bread optional

Instructions
 

  • Cut the beef tenderloin into thin strips, each about 1/2 inch thick and 2 inches long. Season generously with salt and pepper, then place the strips in the freezer for 15 minutes.
  • Warm a skillet over medium heat, then melt 2 tablespoons of the butter. Stir in the flour and cook for 1 minute to eliminate the raw taste. Gradually whisk in the beef consommé, cooking until the mixture thickens slightly, about 1 minute. Blend in the mustard and sour cream and continue cooking until the sauce reaches a creamy consistency, about 2 to 3 minutes. Remove from heat and adjust seasoning with salt and pepper.
  • In a separate skillet, bring to high heat and add the oil along with the remaining tablespoon of butter. Add the chilled beef strips and sliced onion, searing them on both sides until browned, approximately 3 to 4 minutes in total. Incorporate the chopped cornichons and stir well to combine.
  • Serve the browned beef mixture atop a bed of prepared egg noodles. Spoon the warm Stroganoff sauce generously over the top and finish with a sprinkle of fresh parsley. If desired, accompany with slices of pumpernickel bread.