Milks Stroganoff

Ingredients:

• 1 pound filet mignon or mignon tips (cut into 2 inch long and 1/4 inch wide)
• 3 tablespoons butter
• 1 small onion, finely chopped
• 1 pound mushrooms, caps only thinly sliced
• 3/4 cup beef broth
• 1 tablespoons Dijon mustard
• 1/2 cup heavy cream
• 3/4+ cup sour cream
• 2+ teaspoons flour (eyeball it)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced parsley
• Salt and freshly grounded black pepper
• A couple shots of Sherry or dry vermouth
• 2 cloves garlic
• 8 -10 ounces medium egg noodles, cooked al dente

1. Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Do not use oil etc. Remove to a plate.
2. Cool the meat skillet slightly and deglaze it w a couple shots of sherry or dry vermouth to bring up all the love.
3. Add butter to meat love skillet, stir it up. Add onions and sauté, after a bit add mushrooms and garlic and sauté until deep golden, about 15 minutes or longer.
4. While this is all going on blend broth, mustard, heavy whipping cream and sour cream in a separate saucepan and bring to simmer.
5. Lower heat, add flour and cook stirring for a minute to thicken
6. Whisk the gravy and any meat juices slowly into the veggie pan, simmer, without boiling until sauce thickens, about 5 minutes.
7. Add meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.

Do’s: make extra sauce

Don’ts: overcook meat