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 zodiacwarpspeed
on May 11, 2013
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Total Failure! WAAYYYYYYYYYYY too much Dijon, no mushrooms in recipe but added pickles? Soupy, mustardy mess is what you get. Sorry Rachel, not this one. I hated it, my wife handled it because I cooked. Hamburger helper would be better if your gonna cut corners.
By nadiasorenson
on February 14, 2013
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I used ribeye instead of tenderloin and I added some braggs, sliced mushrooms, and a garlic Clove in with the meat. I had to boil the sauce down quite a bit for it to thicken up. Not sure if that was because I used broth (not the same as consume I'm assuming but the flavors were really good. I loved the Dijon mustard flavor! Numm...overall a great recipe, just a little tweaking required. My husband loved it, said it was the best stroganoff he'd ever had and even my two year old son ate it!
By kfoster5805
on January 13, 2013
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had a tough time finding the beef consume and it is so full of sodium that after eating this meal along with the noodles, I was totally bloated. It also did not taste like a stroganoff should - it talked like take out from some cheap restaurant. This is NOT worth even the 30 minutes - better do it the right way to make it edible.
Read all 147 reviews