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Beef Stroganoff

Beef Stroganoff

8
Points®
Total Time
32 min
Prep
16 min
Cook
16 min
Serves
6
Difficulty
Easy
This is an authentic version of beef stroganoff, which was named for a prominent member of the Stroganov family in Russia. As the story goes, old Count Grigory Alexandrovich Stroganov lost his teeth and was no longer able to chew. So his personal chef sliced beef paper-thin and served it coated with a delicate sauce in hopes of pleasing his employer. The dish was a great success—and the rest is history. Easy to prepare and serve, this is an ideal company dish. Make it more elegant by using the most exotic fresh mushrooms you can find. Depending on the season, look for porcinis, morels, lobster mushrooms, chanterelles, or hedgehog mushrooms. Stroganoff can be made with different cuts of beef, but tenderloin or top loin is preferred.

Ingredients

Canned beef broth

1 cup(s), low-sodium

All-purpose flour

2 Tbsp

Dry mustard

1 tsp

Uncooked trimmed beef tenderloin

1 pound(s), trimmed of all visible fat and cut into 21⁄2-inch strips

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Olive oil

2 tsp

Onion

1 small, thinly sliced

Mushrooms

10 oz, cremini, white, or baby portobello, halved or quartered

Water

¼ cup(s)

Light sour cream

2 Tbsp

Fresh parsley

2 Tbsp, fresh, chopped

Cooked egg noodles

4 cup(s), hot

Instructions

  1. With a whisk, stir the broth, flour, and mustard in a large nonstick skillet until blended and smooth. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes. Pour the mixture into a small bowl and cover to keep warm. Wipe the skillet clean.
  2. Pat the beef dry with a paper towel; sprinkle with the salt and 1⁄8 teaspoon of the pepper. Heat 1 teaspoon of the oil in the same skillet over medium-high heat. Add half of the beef and cook, turning once, until browned but still pink on the inside, about 2 minutes. With a slotted spoon, transfer the beef to a plate; keep warm. Repeat with the remaining 1 teaspoon oil and the remaining half of the beef.
  3. Add the onion to the skillet. Cook, stirring, until translucent, 3–5 minutes. Add the mushrooms, water, and the remaining 1⁄8 teaspoon pepper. Cook, stirring, until the mushrooms are tender, 3–4 minutes. Add any accumulated meat juices to the sauce mixture in the small bowl. Return the beef to the skillet with the onions and mushrooms. Cook, stirring occasionally, until just heated through, about 1 minute. Transfer the meat mixture to a platter; keep warm.
  4. Re-whisk the sauce mixture and pour it into the skillet. Cook over medium-low heat, stirring occasionally, until the sauce is heated through, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Pour the sauce over the meat, then sprinkle with the parsley. Serve with the egg noodles.
  5. Serving size: 2⁄3 cup stew and 2⁄3 cup noodles

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