Description

This creamy Beef Stroganoff recipe has tender, juicy strips of beef with a delicious sour cream and sautéed mushrooms sauce. Traditionally served with egg noodles, rice or mashed potatoes to soak all that flavorful saucy goodness. I love how the richness of the sauce pairs with the savory taste of the beef for one of the best, hearty and satisfying beef dinners!!

Ingredients

3/4 cup whipping cream
2 teaspoons cornstarch
2 tablespoons brown gravy mix
1 tablespoon Dijon mustard
1 1/2 pounds beef tenderloin tail, or other lean steak, trimmed and sliced on the bias 2 tablespoons light olive oil, divided
1 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground pepper
1 pound mushrooms
1/2 large or 1 medium yellow onion
8 tablespoons butter, divided
1 tablespoon soy sauce
1 package egg noodles
1/4 cup red wine
1 teaspoon Worcestershire sauce
1 tablespoon Better Than Bouillon - Beef Flavor
1/2 cup sour cream

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Instructions

In a Pyrex measuring cup, measure whipping cream, then add cornstarch, brown gravy mix, and Dijon mustard. Whisk to combine, then refrigerate.
Combine the sliced beef, 1 tablespoon light olive oil, paprika, garlic powder, salt, and pepper. Toss to combine, then refrigerate.
Clean and slice the mushrooms and slice the onion and set them aside.
Remove the beef tenderloin mixture from the refrigerator.
Heat a large skillet or sauté pan over medium high heat. Add 6 tablespoons of butter and tilt to coat the pan. When the butter is melted, add the mushrooms and sauté for 5 minutes, stirring or shaking the pan, then add the onion and continue cooking for another 5 minutes until the mushrooms are lightly browned and the onion is translucent. Add the soy sauce and stir to combine. Remove the mushrooms and onions from the pan to a separate bowl and set aside.
Fill a large pot with water and bring to a boil over medium high heat. Add the egg noodles and cook as directed on the package, about 8-12 minutes.
While the egg noodles are cooking, add 1 tablespoon of light olive oil to the pan (the same pan you used to sauté the mushrooms and onions) and tilt the pan to coat it, then carefully add the beef tenderloin pieces to sear them. Sear for about 2 minutes on each side.
Add the mushrooms and onions back to the pan. Add the red wine, Worcestershire sauce, and bouillon, and bring to a simmer.
Add the mixture in the Pyrex measuring cup to the stroganoff mixture. Simmer for 10 more minutes, stirring occasionally, then remove from the heat and add the sour cream. Cover until ready to serve.
When the egg noodles are cooked, drain them well and return them to the pot with 2 tablespoons butter. Toss to coat and cover the pot. Serve as soon as possible.
To serve, spoon stroganoff mixture over hot buttered noodles.

Notes

Storage instructions:

This recipe is best made and eaten right away but any leftovers can be stored in an airtight container in the fridge for up to 3 days.

With its creamy texture I do not recommend freezing this recipe.

Reheat in a pan over a medium heat on the stove stirring until heated through. Or in the microwave using a microwave-safe dish with 30 second intervals stirring each time until heated through.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Stovetop
Cuisine: Russian, Western