Barbara’s Beef Stroganoff
📜 Collection: JillCollection | ✍️ Attribution: Barbara Ziegler | 📂 Category: Entrees A classic Beef Stroganoff recipe featuring tender beef tenderloin and a rich, homemade brown sauce with sherry and Dijon mustard.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 30 mins | None | 6-8 Servings |
🔪 Key Equipment
- Heavy saucepan
- Large skillet
- Whisk
- Warm platter
Ingredients
For the Brown Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 tablespoons | Butter | Unsalted |
| 1 tablespoon | Shallots | Chopped |
| 2 tablespoons | All-Purpose Flour | None |
| 1 can | Beef Broth | Or homemade stock |
| 1 cup | Sherry | Dry, or Madeira |
| 1 1/2 tablespoons | Dijon Mustard | None |
For the Stroganoff
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 1/2 pounds | Beef Tenderloin | Cut into 1/2-inch chunks, patted very dry |
| 6 to 8 tablespoons | Butter | Divided |
| 1 cup | Onion | Chopped |
| 1 pound | Mushrooms | Sliced |
| 1 cup | Sour Cream | None |
| For Serving | Egg Noodles | Cooked, or Rice |
Instructions
Step 1: Make the Brown Sauce
- In a heavy saucepan, melt 2 tablespoons butter. Sauté the 1 tablespoon shallots, then stir in the 2 tablespoons all-purpose flour and cook until lightly browned.
- Remove the pan from the heat and slowly whisk in the 1 can beef broth until smooth.
- Return the pan to the burner, stir, and bring to a boil.
- Stir in the 1 cup sherry and 1 1/2 tablespoons dijon mustard. Bring back to a boil, then reduce the heat to low and simmer until the sauce has reduced by half until rich and thickened.
Step 2: Prepare the Stroganoff
- Cut the 2 1/2 pounds beef tenderloin into 1/2-inch chunks, trimming any fat. Pat the meat very dry.
- In a large skillet over fairly high heat, melt a few tablespoons of the 6 to 8 tablespoons butter. Sauté the 1 cup onion until golden brown, then add the 1 pound mushrooms and cook for 3-4 minutes more until tender. Remove the onions and mushrooms from the skillet and set them aside.
- Melt the remaining butter in the skillet until it is hot and sputtering.
- Quickly sear the 2 1/2 pounds beef tenderloin chunks on all sides until well browned but still rare on the inside. Work in batches if necessary to not overcrowd the pan.
- Remove the seared meat and keep it on a warm platter.
Step 3: Finish the Dish
- Return the cooked onions and mushrooms to the skillet.
- Stir in the prepared brown sauce and the 1 cup sour cream. Simmer until the sauce thickens and the flavor is to your liking.
- Gently return the seared meat to the sauce just to heat through until warm and tender.
- Serve immediately over hot egg noodles or rice.
💡 Make-Ahead & Storage: Store leftovers sealed in an airtight container in the refrigerator for up to 3 days. Reheat gently on low to avoid curdling the sour cream.
Original Recipe Scan
