Beef Stroganoff

Description
Classic 18th century Russian entrée. Do not overcook the meat or it will toughen.

Ingredients

 * 1¼ pounds skirt steak or beef tenderloin, cut into 2" x 1" strips
 * salt and pepper
 * 2 tablespoons canola oil
 * 1 tablespoon butter
 * ½ cup finely chopped Spanish onion
 * 1 cup small white mushrooms
 * ¼ cup dry red wine
 * 1 cup beef broth or 3 tablespoons demi-glace mixed with ¾ cup water
 * ¼ cup sour cream
 * 1 teaspoon Dijon mustard

Directions

 * 1) Heat oven to warm setting.
 * 2) Sprinkle meat with salt and pepper.
 * 3) In a large nonstick skillet heat oil over medium-high heat.
 * 4) Brown meat in batches, about 1 minute per side.
 * 5) Transfer to a platter and place in oven.
 * 6) Melt butter in skillet; add onion and cook 3 minutes, until softened.
 * 7) Add mushrooms.
 * 8) Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
 * 9) Add wine; cook 5 minutes.
 * 10) Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.
 * 11) Stir in sour cream and mustard.
 * 12) Add meat and accumulated juices.
 * 13) Reduce heat to low and cook 2–3 minutes, until meat is heated through.
 * 14) Season to taste with salt and pepper.