Beef Stroganoff

Stroganoff is elegant but simple Russian fare. The beef will melt in your mouth.


4 tablespoons butter
1 1/2 pounds fillet of beef, cut into 1 inch slices
1 cup onion, chopped
3 large cloves garlic, minced
1 pound portabello mushrooms, thinly sliced
1/2 cup dry white wine
1/2 cup beef broth
1 1/2 tablespoons GOLDEN BLOSSOM HONEY
1 cup sour cream
2 tablespoons Dijon mustard
1 package egg noodles (cook according to package directions)


Cut fillet slices into 1/3-inch strips. Season with salt and pepper.

Melt 2 tablespoons of the butter in a large skillet. Sear beef strips until browned on both sides but still rare, approximately 1 minute. Remove to plate.

Saute onion and garlic in remaining butter, until softened. Add mushrooms and cook until browned. Salt and pepper to taste. Pour in wine and bring to a boil. Whisk in remaining ingredients. Add beef with juices and cook until just heated through. Serve over noodles.

Serves: 4-6

golden blossom honey product