Beef Stroganoff

TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.
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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
  2. 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.
  3. 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.
  4. Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.