Beef stroganoff is a quick and easy weeknight meal and a comfort food that brings back a lot of childhood memories for a lot of people.Jump to Recipe (or scroll for photos and riveting information...)
Watch The Recipe Video
- Prep Time: 15 m
- Cook Time: 20 m
- Total Time: 35 m
- Servings: 4
- 1 pound tenderloin or sirloin
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
- ½ small onion or shallot finely chopped
- 8 ounces button mushrooms sliced
- 3 to 4 sprigs fresh thyme
- salt and freshly ground black pepper
- ¼ cup brandy or cognac
- ¼ cup beef stock
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- paprika for garnish
- fresh dill chopped (optional)
- Slice the beef into thin strips (freezing the beef for 30 minutes ahead of time makes slicing much easier).
- Pre-heat a large sauté pan over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the sauté pan and brown the beef in batches, setting it aside when it is nicely browned.
- Add the remaining butter and oil to the pan and sauté the onion for a couple minutes. Add the mushrooms and thyme and continue to sauté until nicely browned – another 5 minutes or so. Be careful not to burn the butter. Add the brandy and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the pan and bring to a simmer. Add the beef stock and simmer for a minute or two. Return the beef to the pan, along with any resting juices. Simmer for a minute or two, just to reheat the beef and then remove the pan from the heat.
- Stir in the sour cream and mustard. Season to taste with salt and pepper. Serve over egg noodles and sprinkle with a little paprika and chopped fresh dill, if desired.
Amount Per Serving
Calories 591 Calories from Fat 441
% Daily Value*
Saturated Fat 21g105%
Vitamin A 570IU11%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Comments (5)Post a Reply
Beef stroganoff is my husband’s favorite dish. I made this recipe today for our anniversary. He ate 2 helpings. I watched the video and realized I had been browning the meat wrong. Now I know better. I did it correctly today. Thanks for the recipe with video.
I had previously eye balled this recipe; I like to study recipes, think about expectations, skill level, etc. because I am a disabled person. I enjoy cooking however, since my disability can be extremely painful, sometimes I have to make decisions on what to make when I feel I am physically up to the task. Since my father in law is staying for 10 more days I wanted to make something different I hadn’t tried yet so I chose this recipe!
Meredith, viewing your video clips is so user friendly, and the ability to freeze, rewind, etc. the video is appreciated. My beef stroganoff dinner was such a hit! I served the beef stroganoff on a bed of egg noodles, and fresh picked corn on the cob. FIL ate THREE full plates!! 😀 He was very impressed with me because I told him it was my first time making it.
Good for you! So happy to hear this! 😊
Excellent recipe & so easy. I have made many Beef Stroganoff recipes – this is the easiest and most tasty. Fresh Thyme – a must and the added mustard puts it over the top! Great job Chef….as always!
Full disclosure, beef stroganoff always sounded better than it tasted when I made it in the past. However, staring at a large and strangely shaped piece of tenderloin in the freezer that wasn’t going to be easy to grill along with a bunch of leftover sour cream in the fridge from Cinco de Mayo – I thought, maybe beef stroganoff?, and that same day, Meredith’s recipe arrived in my inbox. Coincidence? I think not.
Fast forward, made it tonight and I LOVED it this time – I will never ever make it with anything but tenderloin again. The brandy did something wonderful to the sauce, and the only alteration made was using dried instead of fresh herbs. I served it over egg noodles with a couple of spears of just-picked grilled asparagus on the side. Heaven.