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Each Saturday evening we stock you a Sunday Supper recipe. Why on Saturday? So you will have time to purchase and put collectively for tomorrow.
Whereas I was chatting with my mom on a go to accommodate currently, she stroke a chord in my memory that I used to call beef stroganoff “beef goofy.”
“Why?” I requested. She had no idea. I have no idea each, nevertheless that crazy title conjures up all types of comfort meals reminiscences for me and is one among my favorite meals to wind down the weekend with.
After I used to be a toddler, our family used to make the sauce from a bundle deal, nevertheless as soon as I started cooking for myself, I found it wasn’t that loads more durable to do it from scratch. Truly, the hardest half for me is getting the timing down on the egg noodles that I serve and eat the stroganoff over. I usually put collectively the noods ahead of time, like my mom did, and permit them to take a seat inside the colander inside the sink until the sauce is ready to serve. Do you have to’re just a bit gradual with the sauce-makin’, merely give the noodles a quick heat for a half a minute or so inside the nuker.
Sunday Supper: Beef Stroganoff Recipe
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1 pound beef tenderloin, sliced into 1-inch-wide strips about 2 inches prolonged and 1/4 inch thick
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Salt and ground pepper
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3 tablespoons canola oil
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1 medium onion, sliced thinly
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1 pound white mushrooms, sliced into 1/2-i
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Liberally season beef with the salt and pepper. In an enormous sauté pan over extreme heat, heat 2 tablespoons canola oil; brown meat, in two batches, about 1 minute a side. Take away from skillet; put apart.
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Reduce heat to medium, and within the an identical pan, heat the remaining tablespoon canola oil. Add the onion, and put together dinner, stirring proper right here and there, until onion is calmly browned, 5 to 7 minutes. Add the mushrooms, and cover pan. Put together dinner until mushrooms are merely tender, 6 to eight minutes. Add in beef broth, and simmer uncovered until liquid has thickened, 6 to eight minutes.
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Stir in mustard, and place beef once more in pan. Reduce heat to medium-low, and proceed cooking until the whole thing is heated by—about 2 minutes. Take away pan from heat; stir inside the bitter cream.
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Season with salt and pepper, to fashion. Serve right away, garnished with chopped dill, over egg noodles (or fettuccine) or rice.