Beef Stroganoff

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Picture of Beef Stroganoff Recipe Photo: Beef Stroganoff Recipe
Rated 4 stars out of 5
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  • Read 147 Reviews
Total Time:
30 min
Prep
20 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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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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Wine Suggestion for This Recipe

Merlot

Merlot

Jammy, earthy red wine

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Newest Ratings and Reviews

Read all 147 reviews

  • on May 11, 2013

    Flag

    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.

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  • 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!

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  • 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.

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