Beef Stroganoff (Russian Style)

When it’s cold and dreary outside I seem to think of beef, and this Russian style Beef Stroganoff is a recipe that I have loved for a long time. It has more than enough  creamy sauce to cover the noodles and the flavor is right on! I always hope there is enough left over for my lunch the next day. The recipe is easy to double and quick to make.

Beef Stroganoff (Russian Style)

I actually made this a couple of weeks ago and as I write this, I’m ready for more. I watch for the beef tenderloin pieces, whole tenderloin  or filet mignon. When I see the packages at my store, I buy extra and freeze them. I hope there is some in the freezer right now! I have made it using round steak, but it’s just not as good, and you have to cook the round steak extra time to get it tender. You could try cutting up rib eye  steaks or even cubed steaks. But if you can get tenderloin, it really is worth it.

Beef Stroganoff (Russian Style)

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Beef Stroganoff (Russian Style) Beef Stroganoff (Russian Style)

Beef Stroganoff (Russian Style)

 
There is plenty of rich and creamy sauce in this great beef skillet dinner
Author:
Recipe type: Entree

Serves: 6
Ingredients
  • 1½ pounds beef filet mignon
  • salt and pepper
  • 1 Tbsp oil (your choice)
  • 3 Tbsp unsalted butter, divided
  • 1 Cup chopped onion
  • 4 large cloves garlic, minced
  • ½ pound portobello mushrooms, trimmed and sliced thin
  • ½ pound shiitake or white mushrooms, trimmed and sliced thin
  • ½ Cup dry white wine
  • ½ Cup beef broth
  • 2 Cups sour cream
  • 2 Tbsp Dijon mustard
  • cooked egg noodles, (about 8 ounces dry) for serving.
  • Chopped parsley for garnish.

Instructions
  1. Cut the filet crosswise into 1 inch slices, or use filet mignon, and cut slices into ⅓ inch strips. Note: Sometimes I can buy beef tenderloin pieces and use them, cutting up the larger ones.
  2. Season the beef with salt and pepper.
  3. In a 12 inch heavy skillet, heat oil and 1 Tbsp butter over high heat and sear beef in batches, 30 seconds to 1 minute on each side until browned but still rare. Transfer each batch of beef to a plate.

  4. Add remaining 2 Tbsp butter to the skillet and cook onion and garlic, stirring until softened. Add mushrooms and salt and pepper to taste. Cook over high heat, stirring until liquid evaporates.
  5. Add wine and boil, stirring, for 3 minutes.

  6. Lower heat, add beef with any juices that have accumulated on plate, broth, sour cream, mustard and salt and pepper to taste. Cook, stirring until heated through. Do not boil.

  7. Serve over cooked noodles.

  8. Adapted from: “You’re Invited” The Junior League of Raleigh, North Carolina

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