Beef Tenderloin Stroganoff Recipes

BEEF TENDERLOIN STROGANOFF

Steps:

• Place flour in a large bowl or dish; add beef, a few pieces at a time, and toss to coat. In a large skillet, brown beef in oil and butter over medium heat. , Gradually stir in broth; bring to a boil. Reduce heat to low. In a small bowl, combine the sour cream, tomato paste, paprika and salt; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve with noodles.

CLASSIC BEEF STROGANOFF WITH TENDERLOIN

Steps:

• In large bowl, add cut up beef. Add salt and pepper evenly in small amounts, tossing to distribute and season evenly. Cover, set aside.
• In large deep frying pan, melt 3 Tbl. butter, add mushrooms and sauté for 15 minutes over medium low heat until deep golden browned. Remove with slotted spoon to a large bowl. (Do not cover).
• Add 1 Tbl. butter to pan with any remaining juices, melt, add onions, and sauté 15 minutes until golden. Add garlic, sauté 1 more minute. Remove with slotted spoon adding to bowl with mushrooms. (Leave uncovered).
• Add last 3 Tbl. butter to pan with remaining juices, turn heat up to medium high/high heat, add seasoned beef using a slotted spoon or tongs leaving any juices behind in the bowl. Sauté beef quickly, turning once or twice, until lightly browned but leaving beef RARE. Remove with slotted spoon to bowl with mushrooms and onions. (*Discard meat juices from beef bowl).
• Reduce heat to medium. Add flour and stir. (*Don't worry if it's super pasty. Everything will all come together). Cook and stir 1 minute, slowly whisk in consommé and beef bouillon, a little at a time until no longer lumpy. Reduce heat to low.
• Stir in tomato paste or chili sauce, dry mustard, and sherry or wine until smooth. Add beef, mushrooms and onions. Slow simmer for 20 minutes, stirring only occasionally making sure meat and veggies are submerged in the sauce. Then set aside with lid tilted.
• While meat and veggies are simmering, bring a pot of water to a boil, add a small palmful of kosher salt. Add noodles and boil until done according to package directions. Drain, toss with 1 Tbl. butter.
• Stir sour cream into stroganoff/meat mixture and rewarm over very low heat just until warmed through again. (Do not boil or sour cream could curdle). Just a couple of minutes if that. Taste, and add more salt and pepper if needed. (*I usually like to add a little more pepper is all).
• Serve stroganoff over hot cooked buttered noodles and garnish with finely chopped fresh parsley if you'd like to pretty it up. Enjoy!

BEEF TENDERLOIN STROGANOFF

Steps:

• Heat 1 tbsp (15 ml) oil in a large nonstick skillet over high heat; sear tenderloin strips in 3 batches for 2 minutes each and remove to a plate.In same skillet, add 1 tbsp (15ml) oil and sauté mushrooms over medium high heat for 3-4 minutes; remove to a bowl.Add remaining 1 tbsp (15 ml) oil to skillet along with onion and garlic. Cook over high heat for 1 minute; stir in flour and herbs. Pour in 1/2 cup of broth while stirring constantly, until thickened. Stir in remaining broth, Worcestershire, dijon, and mushrooms; bring to a boil and let cook uncovered for 3 minutes.Stir in beef tenderloin strips and greek yogurt; bring to a simmer for 1 minute uncovered.Season to taste with salt and pepper and spoon over egg noodles or rice. Sprinkle with chopped parsley to serve.

BEEF STROGANOFF

Steps:

• For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
• For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
• Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
• Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
• To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
• Serve the stroganoff with the noodles, and sprinkle with the parsley.

BEEF STROGANOFF

Steps:

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

FILET MIGNON BEEF STROGANOFF

Steps:

• Melt: 1 1/2 tablespoons butter in a 1 quart heavy saucepan over moderate heat. Whisk in flour and cook, whisking constantly, for 2 minutes to make a roux. Add stock in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally for 3 minutes. Remove from heat and cover to keep warm.
• Pat beef dry and season well with salt and pepper. heat 1 tablespoon oil in a 12 inch heavy skillet over moderately high heat until foam subsides. Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute per batch. With a slotted spoon, transfer to a plate.
• Add remaining 1 tablespoon each butter and oil to skillet and heat until hot but not smoking. Add shallots and cook, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off has evaporated and mushrooms are browned, about 8 to 10 minutes.
• Return meat, with its juices, to skillet and stir to combine, then transfer to a platter.
• Reheat sauce over low heat, then whisk in sour cream, mustard, dill, 1/2 teaspoon salt and 1/4 teaspoon pepper (do not let boil). Pour sauce over beef and serve with noodles.

BEEF STROGANOFF

Steps:

• In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender., Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat for 8-10 minutes or until meat is tender. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired.

BEEF STROGANOFF

Steps:

• Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
• Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
• Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

BEEF STROGANOFF

Steps:

• 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.

BEEF STROGANOFF

Steps:

• Combine the flour, salt and pepper. Dredge the meat in the mixture.
• Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
• Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
• Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
• Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
• Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.

THE BEST CLASSIC BEEF STROGANOFF

Steps:

• Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
• Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
• Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
• Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

CLASSIC BEEF STROGANOFF IN A SLOW COOKER

Steps:

• Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
• Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
• Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.