Best 2 Beef Tenderloin Stroganoff Recipes

Beef Tenderloin Stroganoff is a classic dish that combines tender beef, creamy sauce, and savory mushrooms. It's a popular choice for special occasions or romantic dinners. The dish is believed to have originated in Russia in the 19th century and has since become a staple in many cuisines worldwide. The traditional recipe uses beef tenderloin, but other cuts of beef can also be used. The beef is typically cut into strips and sautéed with mushrooms, onions, and garlic. A creamy sauce is then made with sour cream, beef broth, and white wine. The sauce is poured over the beef and mushrooms and served over egg noodles or rice. This article provides three variations of the classic Beef Tenderloin Stroganoff recipe: the original, a slow-cooker version, and a gluten-free version. Each recipe includes step-by-step instructions and a list of ingredients. The original recipe is the most traditional, using beef tenderloin, sautéed mushrooms, and a creamy sauce made with sour cream, beef broth, and white wine. The slow-cooker version is a great option for busy weeknights, as it allows the dish to cook slowly and evenly. The gluten-free version uses gluten-free flour and tamari instead of soy sauce, making it a great choice for those with gluten sensitivities.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF TENDERLOIN STROGANOFF

Beef Tenderloin Stroganoff image

This delicious main dish is easy to prepare and a good dish to serve company. Using tenderloin makes it special.-Elizabeth Deguit, Richmond Hill, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons all-purpose flour
1-1/2 pounds beef tenderloin, cut into thin strips
2 tablespoons olive oil
2 tablespoons butter
1-1/2 cups beef broth
1/4 cup sour cream
2 tablespoons tomato paste
1/2 teaspoon paprika
Salt to taste
Hot cooked noodles

Steps:

Place flour in a large bowl or dish; add beef, a few pieces at a time, and toss to coat. In a large skillet, brown beef in oil and butter over medium heat. , Gradually stir in broth; bring to a boil. Reduce heat to low. In a small bowl, combine the sour cream, tomato paste, paprika and salt; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve with noodles.

Nutrition Facts : Calories 275 calories, Fat 17g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 260mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

BEEF TENDERLOIN STROGANOFF WITH CREMINI MUSHROOMS

Beef Tenderloin Stroganoff with Cremini Mushrooms image

This dish is one of my all-time favorites. Melt-in-your-mouth tender beef, earthy cremini mushrooms, and sweet onions all wrapped in a blanket of rich, creamy sauce and ladled over warm noodles....oooooh, there IS a Santa, Virginia!! (photo from bing images)

Provided by Kelly Williams

Categories Beef

Time 50m

Number Of Ingredients 13

Ingredients

1 1/2-2 lbs. beef tenderloin or filet mignon
1 tsp. minced garlic
salt and pepper
4 Tbl. butter
1/2 lb. sliced or whole cremini mushrooms, wiped off clean
1 large sweet onion, white or vidalia, halved then sliced 1/2" thick
4 Tbl. flour
2 cups beef bouillon, *see note
2 Tbl. tomato paste
3 Tbl. dry white wine, optional
3/4-1 cup sour cream
additional salt and pepper to taste
2-4 servings cooked and drained wide dumpling egg noodles

Steps:

1. Cut meat into strips about 2" long and the width of a pencil. Pat dry and salt and pepper meat to your liking. Set aside. If using whole creminis, slice or quarter them. Melt 3 Tbl. butter in heavy skillet, add onions and saute til just soft. Add mushrooms and cook 3-5 minutes longer til mushrooms are soft and onions are browning. Remove from pan, set aside. Add remaining Tbl. of butter to pan and turn up the heat. Toss in steak and garlic making sure the pieces of steak are all laying flat, sear quickly on both sides leaving RARE. Remove meat and set aside, (back into it's original bowl is just fine.) Blend flour into butter and juices in pan. Cook and stir for 1-2 minutes. Do not brown. Gradually add beef bouillon, stirring constantly, until smooth and thickened. Add tomato paste and wine and blend thoroughly. Add steak, garlic, mushrooms and onions back into pan, heat through on low heat for rare-medium rare stirring gently. (Cook longer for medium to well. Up to 20 minutes.) Blend in sour cream 5 minutes before serving over LOW heat so it doesn't to curdle. Add salt and pepper to taste. Serve over cooked egg noodles. *Can garnish with fresh chopped parsley if desired.
2. Bouillon tip: I always use "Superior Touch Better Than Bouillon Beef Base". It's world's apart from cubes or granules. No comparison.

Tips:

Choose the right cut of beef: Tenderloin or strip steak are the best choices for beef stroganoff, as they are tender and flavorful.
Slice the beef thinly: This will help it cook quickly and evenly.
Use a good quality broth: The broth is the base of the sauce, so it's important to use a good quality one. Beef broth or stock is the best choice.
Don't overcook the beef: Beef stroganoff is a quick-cooking dish, so it's important not to overcook the beef. Otherwise, it will become tough and chewy.
Serve over egg noodles or rice: Beef stroganoff is traditionally served over egg noodles or rice. However, you can also serve it over mashed potatoes or your favorite pasta.

Conclusion:

Beef stroganoff is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its tender beef, creamy sauce, and flavorful mushrooms, it's a dish that everyone will enjoy. So next time you're looking for a new and exciting recipe, give beef stroganoff a try. You won't be disappointed!