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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.
Ingredients
- all-purpose flour: 3 Tbsp
- ½ teaspoons salt: 1 piece
- ground black pepper: 0.25 tsp
- beef tenderloin: 1 pound
- butter: 0.25 cup
- water: 0.5 cup
- onion: 0.5 cup (chopped)
- clove garlic, cut in half: 1 piece
- mushrooms: 1 pound
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- sour cream: 1 cup
Metric Conversion
Stages of cooking
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Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
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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.
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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.
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Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.
