Easy (GF) Beef Stroganoff
1 pound beef tenderloin (or beef ribeye)
4 T. ghee
1 pound of sliced mushrooms (optional)
2 large yellow onions, sliced 1/4" thick
2 cups unsalted beef broth, preferably homemade
1 T. dry mustard powder (or Dijon mustard)
1 c. sour cream
Over medium high heat, saute mushrooms in 2 T. ghee until lightly browned. Remove from pan and reserve.
Saute onions in remaining ghee until translucent and lightly browned. Add 1 cup broth and stir until it's almost all absorbed.
While the onions are cooking, slice the beef against the grain into 2" x 1/2" strips about 1/8" thick.
When the onions are cooked, push them to the edges of the pan and add the remaining 2 T ghee to the center. Add the beef in 2-3 batches and stir until medium rare (don't over cook it!). Push each batch to the side, over the onions, before adding the next one.
Add the reserved mushrooms and the remaining 1 c. broth, and stir until reduced by half.
Stir mustard into sour cream and add to pan. Stir to combine and bring to a gentle simmer. Serve.
(My husband doesn't like mushrooms so I serve my portion over some mushrooms, I don't stir them into the main dish. In the photo above, you can see them peeking out under the beef.)
Most people serve this over noodles but I serve it with a green vegetable on the side: peas, beans, asparagus, etc... There is enough sauce to serve it with noodles if you prefer.