Photo: Beef Stroganoff Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By alanteam_8068013
Rio Rancho, NM
on February 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By mangesd_11996693
Alexandria, 86
on June 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By glfhak_11521234
Lake Forest, CA
on February 07, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 10 reviews