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Beef Stroganoff

This recipe adds a little twist to traditional beef stroganoff, and has a similar flavor to Beef Rouladen. The pumpernickel bread is great for mopping up the sauce!

Ingredients

  • 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)

Preparation

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.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...