Beef Stroganoff

Beef Stroganoff

Special Equipment: None


  • Leftover tenderloin or sirloin sliced into slices (if you don’t have leftovers, this is worth cooking fresh meat for)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cup beef broth
  • 1/2 cup shallots, chopped
  • 3/4 pound mushrooms, sliced
  • tablespoons sour cream, room temp
  • 1 teaspoon Dijon mustard


  1. Heat the butter and sauté shallots and mushrooms.
  2. Sprinkle with flour, mix well, cooking the flour, then add beef broth, bring to boil, and thicken.
  3. Add beef until just heated through (leftover tenderloin gets tough easily which would be a waste).
  4. Off heat add sour cream and mustard and stir well.
  5. Serve with noodles or pasta.


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