1 – 1/2 lbs. filet (see my note at the bottom)
1 T soy sauce
8oz. sliced white mushrooms, halved
8oz. sliced baby portabella mushrooms, halved
2 tsp. hot water
1 T dry mustard
1 tsp. sugar
1/2 tsp. ground black pepper
2 T vegetable oil
1/2 sweet onion, chopped
1 tsp. tomato paste
4 tsp. flour
1/3 cup plus 1 T chardonnay
1 1/2 cups low sodium beef broth
1 T fresh dill
Wide egg noodles
Using a fork, poke the steak 4-5 times on the top and bottom. Drizzle soy sauce over each piece and rub gently. Put it in a dish and cover. Refrigerate at least 15 minutes. (I let mine marinate more than an hour, usually)
Make your egg noodles to your liking, set aside.
Put the mushrooms in a bowl and cover tightly with saran wrap. Microwave 4 minutes, until they’ve decreased in volume by half. Strain and set aside.
In a small bowl combine: water, mustard, sugar, ground pepper.
Pat steaks dry.
In a large skillet (I use a 12″ non-stick), heat the oil over medium-high heat. Cook filet 4 minutes a side, and set aside. DO NOT CUT. Yet.
Using a wooden spoon or wooden spatula, scrape the brown bits from the bottom of the pan and keep in the oil mixture.
Reduce the heat to medium. With the meat oil and juices still in the pan, add the mushrooms and onion and sautée, 5-6 minutes. Slowly add the tomato paste and flour, 1 T at a time. Scrape up brown bits as you go.
Stir in the wine, beef broth and mustard paste. Leave the heat anywhere between medium-high and medium and cook, 8-10 minutes until the sauce thickens. Add S&P to taste.
Now cut your steaks into thin strips. If they’re still rare or too rare for your liking, that’s OK.
Add the filet pieces to the pan and stir. If they weren’t done, let them sit in the pan and cook a while longer. If they were done, don’t cook them too much longer or they’ll be too well done. They cook fast!
To serve: Portion egg noodles onto your plate. Scoop stroganoff on top of the noodles. Top with a dollop of sour cream and some fresh dill.
Use the best beef you can get. Either get it from your local butcher or pay top dollar (usually around $20 per pound) at your local grocer. Trust me.
I love mixing mushrooms and have even used crimini mushrooms in this dish too! Don’t skip the microwaving part … or your sauce will be very runny!
Finally, NEVER add the sour cream to the stroganoff sauce unless you intend to eat every bit of it the night you make it. It’s impossible to reheat the sauce with the sour cream added or it will curdle. Always add it on as a garnish at the end.