Leftover beef tenderloin makes a great stroganoff! Alternately, start with raw meat and cook it just a minute before you add the onions. Traditionally this is served on egg noodles or rice but it's also great on a piece of toast!
Ingredients
1/2poundgood beef (e.g. leftover tenderloin), cut in 2 x 1/2" strips
salt and pepper to taste
1Tbs oil
1/2a large onion, chopped
1/2poundmushrooms, wiped clean and sliced
3/4cupbeef broth
3/4cupsour cream
Instructions
If the beef is raw, salt and pepper the strips a bit. Heat oil in a heavy bottomed pan and add the beef. Cook 1 minute over medium high heat. Measure the sour cream into a small bowl and let it sit on the counter while you're cooking so it isn't quite so cold when you stir it in at the end.
Reduce the heat to low and add the onions. Cook 4-5 minutes, stirring frequently.
Stir in the mushrooms and beef broth. Bring to a simmer and cook over low, 15 to 20 minutes. If you're using leftover beef, add it to the mushrooms and onions a few minutes before they're done.
Remove the pan from the heat and let it sit for a minute or two. Stir in the sour cream with a whisk and let it heat through.