Beef Stroganoff - 2nd Weekend Snowed In

So for the second weekend of being snowed in....cancelling plans for dinner, about to go stir crazy....I decided to make one of my favorite winter comfort foods, Beef Stroganoff. I love this recipe and the fresh dill makes it perfect. Here is the recipe for y'all to try:

3 1/2 Tablespoons unsalted butter

1 Tablespoons flour

1 cup beef broth

1 (1-lb) beef tenderloin, trimmed, sliced 1/4 inch thick and then into 1 inch pieces

2 tablespoons olive oil

1/2 cup thinly sliced shallots

3/4 cup cremini mushrooms, halved, then quartered

3 Tablespoons sour cream, at room temp

1 tsp dijon mustard

2 Tablespoons chopped fresh dill

1/2 tsp salt

1/4 tsp black pepper

accompaniment: buttered wide egg noodles

Melt 1 1/2 tablespoons butter in a heavy saucepan over heat and whisk in four and cook whisking constantly, 2 minutes. Add broth in a slow stream, whisking, and bring to a boil. Reduce to a simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.

Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12 inch skillet over moderately high heat until foam subsides. Saute beef in two batches, turning once, until browned on both sides, but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.

Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat, but not smoking, then saute' shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and saute', stirring occasionally until liquid mushroom gives off is evaporated and mushrooms are browned. Return meat with it's juices to skillet and stir to combine, then transfer to a platter.

Reheat sauce over low heat (do not let boil), then whisk sour cream, mustard, dill, salt, and pepper. pour over beef and serve immediately with egg noodles.

Enjoy!