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Beef Stroganoff

Beef Stroganoff


  • 1 1/2 pounds beef tenderloin fillet

  • Salt and pepper

  • 3 tablespoons butter, divided

  • 2 tablespoons all-purpose flour

  • 2 cups beef consommé, available on the soup aisle at the grocery store

  • 2 teaspoons prepared Dijon style mustard

  • 1/4 cup sour cream (eyeball it)

  • 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil

  • 1/2 small onion, sliced

  • 1/3 cup coarsely chopped cornichons (baby sour gherkin pickles)

  • 1 pound extra wide egg noodles, cooked to package directions

  • Chopped parsley leaves, garnish

  • Thickly sliced pumpernickel bread (optional)


Timing tip: slice and place meat in freezer for 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve. Slice meat into 1/2-thick by 2-inch long very thin strips and season with salt and pepper. Set in freezer. Heat a skillet over medium heat. Melt two tablespoons butter and cook with flour one minute. Whisk in consommé. Thicken one minute. Stir in mustard and sour cream; thicken 2-3 minutes. Remove from heat and season sauce with salt and pepper. Heat a second skillet over high heat. Add one tablespoon oil and one tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3-4 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.