This classic version of the Russian dish uses decadent beef tenderloin for extra flare.
2 tablespoons unsalted butter
1 large onion, sliced
6 ounces cremini mushrooms, halved or quartered if large
1 3/4 pounds beef tenderloin, cut into chunks
Freshly ground black pepper
3/4 cup heavy cream
12 ounces boiled egg noodles
Dollops of sour cream (about 1/4 cup total)
2 tablespoons fresh dill fronds
In a large heavy skillet over medium high heat, heat the butter until hot. Stir in the onion and mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in the beef tenderloin, 1 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until the beef is browned, 8 to 10 minutes. Stir in the cream and boil until slightly thickened, about 4 minutes. Season the Stroganoff to taste with salt and pepper and serve sprinkled with the dill and spooned over egg noodles dolloped with sour cream.