Dom's Stroganoff

Yum!

3 1/2 tablespoons unsalted butter
1 tablespoon flour
1 cup beef stock
2 pound beef tenderloin, cut into 1-inch pieces (or top sirloin for a less expensive cut)
Dom DeLuise All-Purpose Blend
2 tablespoons olive oil
1/2 cup thinly sliced shallots
1 pound mushrooms, trimmed and quartered
3 tablespoons sour cream
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill
buttered, flat, wide egg noodles

Melt 1 1/2 tablespoons butter in a 1 quart saucepan over medium heat. Whisk in flour and cook, whisking constantly for about 2 minutes to make a roux. Add beef stock in a slow stream, whisking constantly and then bring to a boil. Reduce heat and simmer, whisking occasionally, for 3 minutes. Remove from heat, and cover to keep warm.

Season beef with Dom DeLuise All-Purpose Blend. Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Add beef and cook until browned on both sides, but still pink inside. With a slotted spoon transfer to a plate.

Add remaining butter and oil to skillet and heat until hot. Add shallots and sauté, stirring occasionally, until golden brown. Add mushrooms and cook until liquid has evaporated and mushrooms are browned.

Return meat to the skillet and stir to combine, then transfer to a warm platter.

Reheat roux over a low heat. Whisk sour cream, mustard, dill into roux and pour over beef. Serve over egg noodles.

Serves 6

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