Beef Stroganoff

Recipe courtesy The Cookworks

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Picture of Beef Stroganoff Recipe Photo: Beef Stroganoff Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 10 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 2 tablespoons vegetable oil
  • 2 1/2 pounds beef tenderloin, thinly sliced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons clarified butter
  • 1 cup sliced cremini mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup white wine
  • 2 tablespoons tomato paste
  • 2 teaspoons Dijon mustard
  • 3 cups demi-glace*
  • 1 1/4 cups sour cream
  • *Can be found in gourmet food stores
  • Serving suggestion: egg noodles, cooked

Directions

In a large pot heat the oil over high heat. Season the beef with the salt and pepper and saute until browned. Remove the beef from the pot and set aside, pour off any excess fat in the pot.

Melt the clarified butter in the pot and saute the mushrooms and onions. Add the white wine and simmer until reduced by 1/2. Stir in the tomato paste and mustard and cook for 2 minutes. Add the demi-glace and beef, bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the sour cream and adjust the seasoning. Serve on a bed of warm egg noodles.

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Newest Ratings and Reviews

Read all 10 reviews

  • on February 11, 2012

    Flag

    Tasty, yes. The sauce is thick. I was up against my husband's love for stroganoff mix out of the packet aisle. He loves that sour creaminess. I think it needs more dijon, more punch, more pizazz.

    I floured and browned two sliced new york strips as others have suggested. That's yummy alone. I would have just eaten the meat, drank the wine and walked away from the rest if it wasn't for my husband's need for stroganoff today.

    The measurement of 3 cups of demi-glaze has to be wrong. At $29 a jar from Williams-Sonoma, that makes ofr an expensive dish. I used three tablespoons instead.

    Good recipe, I'll do it again.

    people found this review Helpful.
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  • on June 27, 2010

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    I made this and my tenderloin was no longer. Too over cooked for my taste. Maybe me. I tried later using the ingredients as a sauce over griiled, pepper crusted, med rare fillets and this made a big difference. Also, sauce whole grain fettucchine as the bed.

    people found this review Helpful.
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  • on February 07, 2010

    Flag

    I made this with a tri tip (cheaper cut, and cut very thin strips. Also took the suggestion of flowering the meat, then cooking.
    Substituted beef bouillon (again, cheaper.
    The dijon really makes this dish. Otherwise, it's pretty bland to my pallet.

    people found this review Helpful.
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