Beef Stroganoff

I am obsessed with the show 30 Minute Meals. I guess it just fascinates me that one can cook a two or three course meal in a half hour. How cool is that? However, no matter how many times I've seen the show, I've never made any of the recipes...until now! Rachel Ray's Beef Stroganoff was easy and very delicious. And if you refrigerate the left overs they are even better the next day. My husband gave it 4 stars! Note: I used lean ground beef instead of beef tenderloin because the tenderloin was a bit expensive at the grocery store. I also used drained and well rinsed capers instead of cornichons. For the recipe, you will need:

• 1 1/2 pounds beef tenderloin fillet
• Salt and pepper
• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 2 cups beef consomme, available on soup aisle
• 2 teaspoons prepared Dijon style mustard
• 1/4 cup sour cream, eyeball it
• 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
• 1/2 small onion, sliced
• 1/3 cup coarsely chopped cornichons
• 1 pound extra wide egg noodles, cooked to package directions
• Chopped parsley leaves, garnish

If you are using the beef tenderloin, place the meat in the freezer for 15 minutes. Once it firms up, take it out and slice meat into 1/2" long thin strips. Season with salt and pepper. Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 2 minutes. Whisk in consomme. Thicken 5 minutes. Stir in mustard and sour cream, thicken 5 to 8 minutes. Reduce heat to simmer and season sauce with salt and pepper, if needed.

Meanwhile, heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the onion and cook over high heat for about 3 minutes then add the meat and brown on both sides, 3 to 4 minutes total. Add the chopped cornichons (or capers) and stir to combine. Turn off heat. Remove sauce from heat and add it to the skillet with the meat and onions and stir to combine. Arrange egg noodles on a plate and top with Beef Stroganoff and parsley.

Recipe courtesy Rachael Ray, 30 Minute Meals