Beef Stroganoff or Beef Stroganov is a Russian dish. It consists of sautéed pieces of beef served in a sauce on a bed of rice, pasta or noodles. This is a recipe that when you have a bit of experience you can do it all within 15 minutes. You can also add paprika to the flour before you cover the beef. Instead of using sour cream you can use low fat or fat free yoghurt. We have used sherry in this Beef Stroganoff. However, you can use brandy and flame it to burn off the alcohol. This leaves the brandy aroma and taste without the alcohol.
Beef Stroganoff
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Calories: 519kcal
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1 lb Tenderloin Tips cut into pieces
- 1/2 cup onion diced
- 1 clove garlic minced
- 8 oz mushrooms sliced
- 10 oz beef consommé canned
- 1/4 cup dry Sherry
- 1 cup sour cream
- 1 tsp smoked paprika
Instructions
- Melt butter over medium high heat in a deep sauté pan. Place flour in a plastic bag.1/4 cup butter, 1/4 cup flour
- Add tips to flour. Close bag and shake. Sauté onions and garlic in butter for a few minutes.1 lb Tenderloin Tips, 1/2 cup onion, 1 clove garlic
- Add Tenderloin Tips and mushrooms to pan and brown lightly.1 lb Tenderloin Tips, 8 oz mushrooms
- Stir in consomme and cook over low heat for about 20 minutes. Add sherry and cream and cook an additional 5 minutes.10 oz beef consommé, 1/4 cup dry Sherry
- 1 cup sour cream, 1 tsp smoked paprika
Notes
Nutrition
Calories: 519kcal | Carbohydrates: 23g | Protein: 31g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Cholesterol: 116mg | Sodium: 649mg | Potassium: 271mg | Fiber: 2g | Sugar: 6g
16 comments
An old classic that never goes out of style. Love it especially served with a glass of wine.
Beef Stroganoff is already a timeless dish, but this recipe takes it to the next level. The dry sherry adds a touch of elegance and enhances the savoury notes in the sauce.
This Beef Stroganoff recipe is a classic comfort food that never disappoints. The tenderloin tips are perfectly cooked, and the sauce is rich, creamy, and full of flavour.
The use of dry sherry elevates the flavour profile, and the mushrooms bring an earthy balance to the creaminess of the sauce. The tenderloin tips stay juicy and tender thanks to the quick browning technique.
What I love most about this Beef Stroganoff recipe is how quick it comes together. Despite its simplicity, the result is a complex, flavourful dish.
The creamy sauce is packed with flavour, and the tender beef melts in your mouth. Even my picky eaters loved the mushrooms and licked their plates clean.
Pair it with a glass of red wine for the ultimate dining experience.
It’s both indulgent and surprisingly easy to make. Serve it with a side of green beans or a fresh salad for a complete meal.
It’s a foolproof recipe that delivers elegance without fuss. A must-try.
The smoked paprika adds a delightful depth that makes this dish unforgettable. Paired with egg noodles, it’s a perfect meal for a cosy evening.
The balance of creamy, savoury, and smoky flavours makes every bite irresistible. I love the step of shaking the tenderloin tips in flour—it ensures a perfectly thickened sauce.
It’s incredibly versatile—I served it over egg noodles, but it would be equally delicious over mashed potatoes or even polenta.
I liked the simplicity of the instructions, which make it easy for both beginners and seasoned cooks.
The combination of beef consommé and sour cream creates a velvety sauce that clings beautifully to both noodles or rice. The smoked paprika is a brilliant touch, adding just a hint of smokiness to the creamy base.
This dish rivals any Beef Stroganoff I’ve had in a restaurant.
The instructions are straightforward, making it an excellent choice for a home-cooked family dinner. Highly recommended.