Best 12 Beef Tenderloin Stroganoff With Cremini Mushrooms Recipes

CLASSIC BEEF STROGANOFF WITH TENDERLOIN

Steps:

• In large bowl, add cut up beef. Add salt and pepper evenly in small amounts, tossing to distribute and season evenly. Cover, set aside.
• In large deep frying pan, melt 3 Tbl. butter, add mushrooms and sauté for 15 minutes over medium low heat until deep golden browned. Remove with slotted spoon to a large bowl. (Do not cover).
• Add 1 Tbl. butter to pan with any remaining juices, melt, add onions, and sauté 15 minutes until golden. Add garlic, sauté 1 more minute. Remove with slotted spoon adding to bowl with mushrooms. (Leave uncovered).
• Add last 3 Tbl. butter to pan with remaining juices, turn heat up to medium high/high heat, add seasoned beef using a slotted spoon or tongs leaving any juices behind in the bowl. Sauté beef quickly, turning once or twice, until lightly browned but leaving beef RARE. Remove with slotted spoon to bowl with mushrooms and onions. (*Discard meat juices from beef bowl).
• Reduce heat to medium. Add flour and stir. (*Don't worry if it's super pasty. Everything will all come together). Cook and stir 1 minute, slowly whisk in consommé and beef bouillon, a little at a time until no longer lumpy. Reduce heat to low.
• Stir in tomato paste or chili sauce, dry mustard, and sherry or wine until smooth. Add beef, mushrooms and onions. Slow simmer for 20 minutes, stirring only occasionally making sure meat and veggies are submerged in the sauce. Then set aside with lid tilted.
• While meat and veggies are simmering, bring a pot of water to a boil, add a small palmful of kosher salt. Add noodles and boil until done according to package directions. Drain, toss with 1 Tbl. butter.
• Stir sour cream into stroganoff/meat mixture and rewarm over very low heat just until warmed through again. (Do not boil or sour cream could curdle). Just a couple of minutes if that. Taste, and add more salt and pepper if needed. (*I usually like to add a little more pepper is all).
• Serve stroganoff over hot cooked buttered noodles and garnish with finely chopped fresh parsley if you'd like to pretty it up. Enjoy!

BEEF STROGANOFF

Steps:

• Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about ½-inch thick by about 2-inches long.
• In a large skillet over MEDIUM-HIGH heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
• Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender.
• Remove about ¼ cup of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.

BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Pat the beef dry and season it with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the meat (in batches if necessary) and cook, stirring occasionally (or turning) for 3 minutes, until the meat is browned on all or at least most sides. Transfer to a plate and pour off any remaining fat from the pan.
• Return the pan to medium-high heat. Melt 1 more tablespoon of the butter, then add the shallots and cook, stirring often, until they are slightly soft, about 2 minutes. Add the mushrooms and thyme leaves, season with salt and pepper, and sauté for another 7 minutes until tender and lightly browned, and the mushroom juices evaporate. Add the cooked mushrooms to the beef on the plate.
• Return the pan once more to medium high heat (don't clean the pan!) Add the third tablespoon of butter and when it is melted, stir in the flour. Stir for about 2 minutes until the flour turns golden brown. Add the beef broth and bring to a simmer, stirring and scraping the bottom of the pan to release any browned bits. Return the meat and mushrooms, along with any accumulated juices, to the pan. Add the sour cream, mustard and paprika, stir to blend, and remove from the heat.
• Meanwhile, add the noodles to the boiling water and cook for 8 or 9 minutes, or according to package directions, until tender. Drain and transfer to a shallow serving bowl. Add the remaining tablespoon of butter and toss until the butter melts and coats the noodles.
• Pour the stroganoff mixture over the hot noodles, and sprinkle over the parsley. Serve hot.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

BEEF STROGANOFF

Steps:

• Brown the strips of beef in butter: Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Add the strips of beef in a single layer with space between the strips. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
• Sauté the shallots: In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
• Sauté the mushrooms, then season: In the same pan, melt another 2 tablespoons of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
• Add the sour cream, beef, and shallots: Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water or stock to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots. Add salt and pepper to taste. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more.
• Serve: Serve immediately over egg noodles, fettuccine, mashed potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)

BEEF STROGANOFF WITH CREMINI & PORCINI MUSHROOMS

Steps:

• Combine the beef broth and dried porcini in a small saucepan.
• Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
• With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
• Strain the broth through a sieve and set aside.
• Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
• When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
• Transfer to a bowl.
• Season the beef strips generously with kosher salt and pepper and dredge in the flour.
• Add 2 tbsp oil to the pan and heat over medium-high heat.
• When oil is hot, add the beef, spreading it in a single layer.
• After about a minute, turn each piece to brown the other side.
• Don't overcook!
• Work quickly, the whole process only takes a couple of minutes.
• Remove beef to the same bowl with the cremini.
• (Work in smaller batches, if you prefer).
• Melt the remaining 3 tbsp butter in the pan over medium-high heat.
• Add the onion.
• Saute, scraping up the browned meat bits at the bottom of the pan.
• When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
• Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
• Bring to a simmer while stirring.
• Cook just until the sauce thickens slightly, 1- 2 minutes.
• Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
• Taste, and adjust seasonings.
• Serve over cooked noodles, sprinkled with parsley.

BEEF TENDERLOIN STROGANOFF WITH CREMINI MUSHROOMS

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.

MUSHROOM STROGANOFF

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

EASY BEEF STROGANOFF

Steps:

• Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
• Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
• Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.

BEEF TENDERLOIN STROGANOFF

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.

MUSHROOM BEEF STROGANOFF

Steps:

• In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.

BEEF STROGANOFF WITH MUSHROOMS AND PEPPERS

Steps:

• Heat 2 tsp. oil in large skillet on medium-high heat. Add meat; cook 2 to 3 min. or until evenly browned, stirring frequently. Remove meat from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook on medium heat 3 min. or until onions are crisp tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in mushrooms and peppers; cook 5 min., stirring occasionally. Stir in broth; bring to boil, stirring frequently.
• Add sour cream, mustard, ketchup and meat; cook and stir 2 to 3 min. or until heated through.