For Rachel Ray's beef stroganoff, gather 1 1/2 pounds beef tenderloin, 1/2 small onion, 1/3 cup cornichons, 2 cups beef consommé and 2 teaspoons Dijon mustard. Also organize 1 pound egg noodles, 2 tablespoons all-purpose flour, 3 tablespoons butter, 1/4 cup sour cream and a tablespoon of olive oil. Prepare items in two large skillets and combine to serve atop the prepared pasta noodles.
Cut the raw beef into strips, preferably 1/2 inch thick by 2 inches long, season it with salt and pepper, and reserve it in the freezer until ready to cook. In one of the skillets, melt half the butter over medium heat and whisk in the flour. Next, whisk in the consommé, thicken, and add the sour cream and mustard, simmering and thickening a further two to three minutes. Season the sauce with salt and pepper and remove it from the heat.
In the second skillet, heat the olive oil and the remaining butter over high heat and add the chilled meat and chopped onion. Cook until the beef is browned on both sides, then add the chopped cornichon pickles, integrating everything thoroughly. In a separate pot of salted, boiling water, cook the egg noodles according to package instructions, and spoon the drained pasta onto waiting plates. Top the pasta with the finished meat mixture and then the sauce. If desired, serve with finishing touches of chopped parsley and accompanying pumpernickel bread.