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Beef Stroganoff
Recipe Courtesy of Reasor's
  • 3 tablespoons Flour
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoon Pepper
  • 1 pound Beef Tenderloin, 1/4 inch thick
  • 1 Clove Garlic, chopped
  • 1/4 cup Butter or Margarine
  • 1/2 cup Onions, minced
  • 1/4 cup Water
  • 1 can Condensed Chicken Soup, undiluted
  • 1 pound Sliced Mushrooms
  • 1 cup Commerical Sour Cream
  • Snipped Parsley, Chives, or Dill

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  1. Combine flour salt, pepper. Trim fat from meat. Rub both sides of meat with garlic. With rim of saucer, pound flour mixture into both sides of meat. Cut meat into 1 1/2 inch x 1 inch strips.
  2. In hot butter in Dutch oven or deep skillet, brown meat strips, turning them often. Add onions; sauté till golden. Add water; stir to dissolve brown bits in bottom of Dutch oven. Add soup, mushrooms; cook, uncovered, over low heat, stirring occasionally, until mixture is thick and meat is fork tender - about 20 min.
  3. Just before serving, stir in sour cream; heat, but do not boil. Sprinkle with parsley.
Servings: 4
Notes: Serve with hot fluffy rice or wild rice, boiled noodles, or mashed potatoes.