Beef Stroganoff

Description
No recipe file would be complete without this 18th century classic Russian entrée. Do not overcook the meatit will toughen.

Ingredients
1 1/4 pounds skirt steak or beef tenderloin, cut into 2" x 1" strips salt and pepper 2 tablespoons canola oil 1 tablespoon butter 1/2 cup finely chopped Spanish onion 1 cup small white mushrooms 1/4 cup dry red wine 1 cup reduced sodium beef broth or 3 tablespoons demi-glace mixed with 3/4 cup water 1/4 cup sour cream 1 teaspoon Dijon mustard

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