Classic Beef Stroganoff with Tenderloin

wildflourskitchen.com

Stupefy19

2 lbs. beef tenderloin, trimmed of fat, cut into 2" long x ½" wide pieces

1 tsp. kosher salt

½ tsp. coarse ground black pepper

7 Tbl. real butter (salted or unsalted), [i]divided[/i] (*I use Minerva Dairy Butter)

1 (12 to 16 oz. as you like) cont, fresh whole mushrooms, halve small ones / quarter large ones

2 medium onions, peeled, halved and sliced ¼" thick

2 cloves garlic, finely minced

4 Tbl. flour

1 (10 ½ oz.) can beef consommé

1 tsp. Better Than Bouillon Beef Base dissolved in ¾ cup boiling water

2 Tbl. Heinz Chili Sauce (not to be confused with hot sauce) or tomato paste

1 tsp. dry mustard

3 Tbl. good sherry or favorite dry white wine

¾ cup sour cream

egg noodles for 4 servings, cooked and buttered (1 Tbl. or so butter), I used a little over a half of a 12 oz. bag Pennsylvania Dutch egg noodles

Directions at wildflourskitchen.com

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