Beef Stroganoff
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Everyday Food, October 2003
- Prep Time 15 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 1 pound beef tenderloin
- Coarse salt and ground pepper
- 3 tablespoons canola oil
- 1 medium onion, thinly sliced
- 1 pound white mushrooms, sliced 1/2 inch thick
- 1 cup reduced-sodium canned beef broth
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- Chopped fresh dill, for garnish
Directions
- Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
- In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
- Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.
Very good recipe! I added a pinch of allspice to the sauce and served it with egg noodles and peas. Picky boyfriend liked it so it's definitely a keeper.
This was so naughty! It came out wonderful with a few changes.. an extra T of mustard and another 1/2c sour cream. We didn't bother covering the mushrooms or onions. I'm not sure how this could ever smell bad, my fella and I were salivating whilst the aroma of the stroganoff cooked.
I'm glad I made this dish with Martha's recipe (though I made some changes). I used about twice the amount of mustard and added a tablespoon of worchestershire sauce. I fried, crumbled & used oil of a lonely slice of bacon before browning the onions. Also, I didn't have dill, so I used a bit of the fresh thyme I had on hand. Although delicious on its own, the sour cream really brought this together. I served it with mashed potatoes and roasted brussel sprouts, and we wish there were leftovers.
Would love to see the nutritional values of your recipes included.
Made this using the end cuts off of a whole tenderloin so it was very tender. I wasn't too excited by the appearance and aroma when cooking it but was very pleasantly surprised after tasting it and will definately make it again. The kid's even liked it which was a total shock. Serves 4 is misleading, especially if 2 of your diners are teenage boys so you might want to increase the portions.
If this expensive cut of beef is tough, it is because cooking too long. More than a few seconds with a stirring is too long. Even round steak cut this thin, should not be so tough. Are you cutting it across the grain? Cut the beef thin and in short small squares. If and or when you have over cooked and toughened the beef, you can simmer it for hours and it will still be TOUGH.
LOVE the sauce this makes. The beef I used turned out to bee too chewy so maybe next time I would use stew beef and let it simmer for a few hours in a crockpot.
Turned out great. Very quick and easy!
This can easily withstand twice the amount of mustard! I added carrots too, and it was very good.