Beef Stroganoff


  • 1 ½ lbs beef tenderloin
  •  (use stew meat or cubed sirloin if you prefer)
  • Olive oil & butter3 tbs each
  • Onion
  • Mushrooms
  • Garlic
  • Beef stock or consumme’
  • 3 tbs flour
  • Tomato paste
  • Heavy cream
  • Egg noodles
  • Thyme


This was originally a Russian dish using mustard.  You can use stew meat if you like.  Simply dust in flour and brown in skillet.

When meat has browned, remove and add butter & flour to skillet, stir with wooden spoon to make a roux.  Add stock  heavy cream and tomato paste, bring to a boil and whisk until sauce thickens.  Return meat to skillet and simmer until tender. 

In another skillet, sauté onion until slightly caramelized.

Add mushrooms and saute’ until browned.  Add thyme, garlic and cook for another 45 seconds. 

Transfer cooked vegetables to first skillet with meat & sauce.

Serve over wide egg noodles boiled according to package directions.


(Note from Neal)

My method is a little different in that I use beef tenderloin.

I sear on the grill until internal temp is about 95 degrees.  (Very Rare)  I let it rest, slice and add to sauce for just a few moments to finish.  Incredibly tender and delicious you’ll want some crusty bread for mop up duty. A beautifully rustic dish first prepared in Russia in the 19th century that used simple brown mustard and sour cream.

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