Beef Stroganoff - cooking recipe

Ingredients

1 1/4 lb. skirt steak or beef tenderloin, cut into 2 x 1-inch strips
salt and pepper
2 Tbsp. canola oil
1 Tbsp. butter
1/2 c. finely chopped Spanish onion
1 c. small white mushrooms
1/4 c. dry red wine
1 c. reduced sodium beef broth or 3 Tbsp. demi-glace, mixed with 3/4 c. water
1/4 c. sour cream
1 tsp. Dijon mustard

Preparation

Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown meat in batches, about 1 minute per side.
Transfer to a platter and place in oven. Melt butter in skillet; add onion and cook 3 minutes until softened.
Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.