Beef Stroganoff
A delicious change from classic Beef Stroganoff. A hint of brandy and a touch of Dijon mustard send it over-the-top!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 1x
- Category: Main Dish
- Cuisine: Russian
Ingredients
Scale
- 2 pounds of beef fillet, round steak, sirloin tip or similar beef, cut into thin strips
- 2 tablespoons canola oil
- Salt
- Pepper
- 2 small yellow onions, peeled and sliced
- 1 pound of mushrooms, sliced
- 2 cups beef broth
- 3 tablespoons brandy
- 1 – 10 3/4 ounce can of Cream of Mushroom soup
- 1 tablespoon Dijon mustard
- 12 ounces of rigatoni pasta, cooked according to package directions and drained
Instructions
- Start cooking the rigatoni pasta according to the package directions.
- Cut beef into strips and season with salt and pepper.
- In a separate large non-stick skillet, sauté beef tips in canola oil over medium-high heat, stirring frequently, for about 5 minutes.
- Remove cooked beef strips from pan to a separate plate.
- Add onions to pan juices and sauté about 3 minutes, stirring frequently.
- Add mushrooms and sauté about 5 minutes, stirring frequently.
- Add beef broth; stir.
- Add cream of mushroom soup, Dijon mustard and brandy; stir to combine.
- Add beef, stir to combine and cook another 5 minutes.
- Add sour cream, stir to combine and cook another 3 minutes.
- Serve over rigatoni noodles.
Find it online: https://tootsweet4two.com/beef-stroganoff/
