Photo: Beef Stroganoff Recipe
TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.
Ingredients
- 1 1/2 pounds beef tenderloin fillet
- Salt and pepper
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups beef consomme, available on soup aisle
- 2 teaspoons prepared Dijon style mustard
- 1/4 cup sour cream, eyeball it
- 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
- 1/2 small onion, sliced
- 1/3 cup coarsely chopped cornichons
- 1 pound extra wide egg noodles, cooked to package directions
- Chopped parsley leaves, garnish
- Thickly sliced pumpernickel bread, optional
Directions
Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.
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By jealee9_2364427
La Habra, CA
on January 04, 2012
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Been using this recipe for a long time. It is the fastest, tastiest and most fullfulling of all the stroganoff recipes. Been a Gourmet Cook for many years of catering and in my own home. Thanks Rachael! Jean Lee
By btrwithwine
on December 29, 2011
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The proportions were off, and the flavor was bad. I made this recipe according to the directions and the sauce was runny, unlike a typical stroganoff sauce which should be thick and creamy. I wound up adding more flour and sour cream to make it edible, but the mustard flavor was still overpowering, and the consistency of the sauce left much to be desired. It also seemed like the timings in the recipe were way off, maybe in order to categorize this as a "quick" meal. There are better recipes out there. Don't waste your time trying to make this one work.
By curlylady95
on December 27, 2011
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It was extremely salty!! Sorry, but it went straight to the trash. The beef consomme (campbell's had 850mg of salt in each can! Had to use almost 2 cans for the 2 cups required. That is A LOT of salt. It also has MSG in it!
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