Gwen Baker UK SAP HCM Consultant
Food
Beef Stroganoff

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Cuisine:

Course:

Category

Source:

Servings:

Hungarian

Main

Beef

4

Ingredients:

Instructions:

2 tablespoons butter

12 ounces beef tenderloin, (fillet)

1 pound mushrooms, (about 6 cups)

1/2 cup chopped onions

1/2 teaspoon dried dill weed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup dry white wine

1/2 cup reduced-fat sour cream

In a large non-stick skillet, melt 2 tablespoons butter over high heat.

Add beef, half at a time.

Cook until browned on both sides, turning once, about 4 minutes; remove from skillet.

Repeat with remaining beef.

Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 5 minutes.

Add wine and return beef to skillet.

Cook until heated through, about 3 minutes.

Remove from heat.

Stir in sour cream until blended.

Yield: 4 to 5 portions