Beef Stroganoff

Ingredients

• 1 lb beef tenderloin tips (or your favorite cut of beef)
• 1 onion (julienned)
• 1 cdta salt
• 1 cdta paprika
• 0.5 cdta pepper
• 2 taza mushrooms (halved)
• 1 cda oregano
• 2 cda butter
• 0.25 taza soy sauce
• 1 cda mustard sauce (preferably Salsas Aderezos brand)
• 0.5 taza white wine
• 1 taza heavy cream (at room temperature)
• 0.25 taza parmesan cheese
• 0.25 taza parsley (finely chopped)

Steps

1. 1

   Sear the pound of beef tenderloin tips in a hot skillet on both sides until browned. Remove the meat from the skillet and set aside.

2. 2

   In the same skillet used to sear the meat, sauté the julienned onion over medium heat along with 1 tsp salt, 1 tsp paprika, and 1/2 tsp pepper for 6 minutes.

3. 3

   When the onion is translucent, add the 2 cups of mushrooms, 1 tbsp oregano, 2 tbsp butter, 1/4 cup soy sauce, and 1 tbsp mustard sauce.

4. 4

   Cook the vegetable and seasoning mixture for an additional 3 minutes.

5. 5

   Pour in the 1/2 cup of white wine and allow it to boil until the alcohol evaporates.

6. 6

   Stir in 1 cup of room temperature heavy cream, 1/4 cup parmesan cheese, and 1/4 cup chopped parsley.

7. 7

   Return the reserved beef tips to the skillet. Mix all ingredients well and cook for 3 to 4 more minutes so the flavors integrate and the sauce thickens slightly.

Notes

It is important for the heavy cream to be at room temperature to prevent it from curdling when coming into contact with the heat of the sauce.

Nutrition per serving

• tenderloin
• stroganoff
• lunch
• dinner
• main course
• beef
• Christmas recipe