Beef stroganoff, a Russian dish, typically includes tender slices of beef with a mushroom sour cream sauce poured over egg noodles or rice. The success of the dish depends entirely on that sauce, and it's one of the last things you make.
Cook 2 tbsp. butter and 1 1/2 tbsp. flour in a medium saucepan over medium heat. Blend the butter and flour with a wooden spoon to form a creamy paste. This is your rue, the base of your sauce.
Bring the rue to a boil and add 1 beef bouillon cube or 1/2 cup beef stock. Bring the ingredients to a boil.
Add 2 1/2 tbsp. sour cream into the saucepan and blend lightly.
Pour 1/4 pt. heavy cream into the saucepan and mix the ingredients together.
Spoon 1 1/2 tbsp. Dijon mustard into the mix and stir together until the sauce is hot.
Continue to stir the sauce until it is completely smooth. Add salt and pepper to taste.
For a richer tasting sauce, consider adding burgundy or red wine to your ingredients. Substitute lowfat yogurt in place of the sour cream for a lighter stroganoff sauce. Add fresh sauteed mushrooms to your stroganoff sauce to enhance the flavor.
Make certain that you stir the sauce often to avoid burning.