Friday, February 11, 2011
It takes me about 45 minutes to prepare this, and it serves 4. We serve it over egg noodles.
1 lb. beef tenderloin, trimmed (or a cheaper cut if you don't feel like spending an arm and a leg)
2 T. butter
1 medium onion, thinly sliced
3/4 c. chicken broth
1 t. paprika
8 oz. mushrooms, sliced
1 T. lemon juice
1 T. brandy
1/2 t. dried tarragon, crumbled of 1 t. fresh, minced
1/2 t. salt
1/8 t. ground black pepper
1/2 c. sour cream
3 t. chopped fresh parsley
1/2 bag of egg noodles, cooked according to the directions on the package.
Cut the beef into bite sized pieces. In a 12 inch skillet, melt butter over medium heat. Add half of the beef and cook until just browned (DO NOT OVERCOOK!), using slotted spoon to transfer meat to bowl as it is browned. Repeat with remaining beef.
Reduce heat to medium-low, stir in onion and cook until tender. Add 1/4 c. broth and paprika and cook, stirring occasionally until onion is tender, about 5 minutes. (We still like a little crunch to our onion, so I shorten the cooking time to about 3 1/2 minutes.)
Add mushrooms, lemon juice, brandy, tarragon, salt and pepper and cook, stirring until mushrooms are tender and almost all the liquid has evaporated, about 8 minutes.
Stir in beef, remaining 1/2 c. broth, sour cream and 2 t. parsley. Cook until heated through, but not boiling, about 2 minutes. To serve, sprinkle with remaining 1 t. parsley.
~Original recipe from The Good Housekeeping Cookbook, edited by Westmoreland.