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.
Preparation Details
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 6
Ingredients
- 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 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
Steps
- Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
- 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.
- 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 stir in condensed soup. Cook until mushrooms are tender, about 20 minutes.
- Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.
