Beef Stroganoff

Stir in the sour cream just before serving this hearty Russian dish. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.

  • Prep:
  • Total Time:
  • Servings: 4
Beef Stroganoff

Source: Everyday Food, October 2003


  • 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


  1. 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.

  2. 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.

  3. 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.


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