The Best Classic Beef Stroganoff

No shortcuts here! This is the best beef stroganoff recipe there is! Recipe can be doubled, but don't freeze. Tenderloin can be expensive, so sometimes I opt for a cheaper cut of beef like sirloin, but this recipe is best with tenderloin. Serve over cooked noodles or rice.


Cuisine · European · Eastern European · Russian


Prep Time: 30 mins
Cook Time: 40 mins
Servings: 6
Total Time: 1 hrs 10 mins
Yield: 6 servings

Ingredients

Ingredients List

  • 3 tablespoons all-purpose flour

  • 1 ½ teaspoons salt

  • ¼ teaspoon ground black pepper

  • 1 pound beef tenderloin

  • ¼ cup butter

  • ½ cup water

  • ½ cup chopped onion

  • 1 clove garlic, cut in half

  • 1 pound mushrooms

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 cup sour cream


Directions

  1. Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.

  2. Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.

  3. Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.

  4. Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

Cook's Notes:

If making gravy at a separate time from the beef, just transfer gravy to a covered container and refrigerate until needed.


Nutrition Facts (per serving)

Nutrition Facts
447 Calories
36g Fat
12g Carbs
19g Protein


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