This is such an amazing stroganoff dish! The boys and I love it and make it often. It is better with Tenderloin, and we use our Christmas leftovers to make it, but for a budget friendly version, this one rocks! I use a way more purse friendly cut of meat and undercook it. Then add it to the sauce. It comes out great! Hope you try it and love it as much as we do.
1Melt a tablespoon of butter in a dutch oven and saute the pearl onions until they just start to get a touch of color, remove from pan and place on a place
2Melt another tablespoon of butter and cook the mushrooms in and cook until lightly golden. Remove from pan and set on plate with the pearl onions
3Season the meat with salt and pepper (this time I actually sprinkled with garlic powder (optional)
4Add another tablespoon of butter and cook the steak on both sides until a nice crust forms. Under cook the meat here, it will cook more in the sauce. It's a tough cut of meat so make sure you do not over cook it at this point or the meat will be inedible
5remove the beef from the pan and place it on the place with the mushrooms and onions to rest
6Add the beef stock, enough to cover the bottom of the pan and scrap the pan to deglaze, that is flavor in that pan, yummy
7add the sour cream, cream, mustard, worcestershire, tomato paste and stir
8add the paprika and salt and pepper to taste. And taste it.
9return the onions and mushrooms to the pan and any juices, they add so much flavor, why waste them?
10slice the beef and add to the pan and any juice you can keep.
11Cook the noodles in really salty boiling water. Drain and add to a large bowl with butter and chopped parsley and salt and pepper.
12Place the noodles in a bowl and cover with the stroganoff sprinkle with parsley and serve right away! so so good!