Best Beef Stroganoff
|Boneless lean beef||1 1⁄2 Pound|
|Onion||1 Medium, finely chopped|
|Mushrooms||1⁄2 Pound, cut in 1/4-inch-thick slices|
|All purpose flour||3 Tablespoon|
|Condensed beef bouillon||1 Cup (16 tbs)|
|Dijon mustard||1 Tablespoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Hot cooked buttered noodles||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Cut beef across the grain in 1/4-inch-thick slanting slices.
Sprinkle meat generously with pepper.
Place wok over medium-high heat.
When wok is hot, add 1 tablespoon of the butter.
When butter has melted, add onion and stir-fry until limp (about 2 minutes).
Add half the meat and stir-fry until browned on all sides (about 5 minutes); remove from wok.
Repeat, using 1 more tablespoon butter and remaining meat; remove from wok.
Add the remaining 3 tablespoons butter.
When butter has melted, add mushrooms and stir-fry until limp (about 2 minutes).
Add flour and stir-fry for about 30 seconds.
Reduce heat to medium, add broth and mustard, and stir until thickened (about 1 minute).
Return meat-onion mixture to pan, add nutmeg and cream, and stir until heated through.
Serve over buttered noodles and garnish with parsley.