Beef Stroganoff

Beef Stoganoff
adapted from the Joy of Cooking (p 666)

3/4 pounds top loin (cut into 2 x 1/4 inch strips)
Salt and pepper
-Season meat with S&P

1 1/2 Tbsp Butter
1 Tbsp AP flour
1 C beef stock
-Melt butter in small sauce pan over med heat. Add flour and whisk until smooth. Add beef stock and whisk constantly 3-4 minutes to prevent lumps. Simmer until smooth and thickened. Set aside and keep warm.

2 Tbsp butter
1 onion, thinly sliced
-Melt butter in large skillet over med-hi heat. Add beef and onion. Cook quickly shaking the pan and stirring 1-2 minutes. (Beef should be browned but still slightly pink in center). Remove meat to warmed platter and discard onions. Add any remaining juice to the sauce mixture from before.

3 Tbsp sour cream
1/2 tsp dijon mustard
salt and pepper
-return the sauce from before to med heat. without boiling add sour cream, dijon and salt and pepper to taste. Stir in meat to coat. Serve over buttered egg noodles.