Beef Stroganoff

Serves Four

18 oz beef tenderloin

8 oz Crimini mushrooms

1 medium onion

5 tbsp vegetable oil

1 tsp Hungarian paprika

2 tsp Dijon mustard

1 oz red wine

2 oz beef stock

1 tsp black pepper

6 oz fat free sour cream

1 tsp Dijon mustard

1/2 tsp chopped dill

Finely dice the onion and slice the mushrooms.

Heat two tablespoons of oil and sauté the onions and mushrooms for 4-5 minutes. 

Remove from heat and stir in the paprika, mustard and pepper.

Slice the tenderloin into thin strips, approximately 2 1/2 inch pieces.

In a separate pan, heat two tablespoons of oil and sauté half the tenderloin, about 2-3 minutes.

With a slotted spoon remove the beef and add to the onion and mushroom mix. 

Add the remaining oil and beef and again sauté 2-3 minutes. 

When the meat has browned, remove with a slotted spoon.

Add the wine and beef stock and deglaze the pan drippings. 

Add the drippings to the beef and onion mixture. 

Mix the sour cream, Dijon mustard and dill and fold into the warm beef mix.

Place on the fire and heat for two minutes.

Portion the beef mixture over cooked noodles, Spaetzel or Nokedli.

Before serving I garnish each plate with a teaspoon of fresh sour cream.