I got this recipe from Prudence Pennywise and it was great. I love dijon mustard and mushrooms and so does my hubby. My kids are not huge fans of stroganoff (read mushrooms), but only the picky 5 year old refused to eat it (he just had the noodles), the 2 and 9 year olds ate it up. Overall a good stroganoff that we will have again.Dijon Beef Stroganoff
1 tablespoon olive oil
2 large onions, chopped (I used 2 cups frozen diced onions)
1 lb stew meat, cut into 1 inch pieces
2 tablespoons flour
2 cloves garlic, minced
8 oz fresh mushrooms, sliced (I used cremini - aka baby bellas)
1/2 teaspoon dried thyme
2 cups beef broth
1 cup sour cream
2 tablespoon dijon mustard (it tastes very mustardy - cut down to 1 tablespoon for a less zippy taste)
rice or noodles, for serving
In a large skillet with a lid heat oil over medium high heat. Add the onions and cook until softened, about 4 minutes. Add beef and sprinkle with flour. Cook, stirring until browned. Add garlic, mushrooms, and thyme. Saute for 2 minutes. Stir in beef broth. Bring to a boil, reduce heat, cover and simmer for about 2 hours. (The mixture can be transferred to a crockpot and cooked on low for 4 - 6 hours.) Just before serving stir in sour cream and dijon. Do not boil. Warm through and season to taste with salt and pepper. Serve over rice or noodles.
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