Beef Stroganoff

Beef Stroganoff


3 Tbs. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef tenderloin, 1/4″ thick
1 cut clove garlic
1/4 cup butter or margarine
1/2 cup minced onions
1/4 cup water
1 can undiluted condensed chicken soup
1 lb. sliced mushrooms
1 cup commercial sour cream
Snipped parsley, chives, or dill


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″ x 1″ strips.

In hot butter in Dutch oven or deep skillet, brown meat strips, turning them often. Add onions; saute 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.

Just before serving, stir in sour cream; heat, but do not boil. Sprinkle with parsley.

Serve with hot fluffy rice or wild rice, boiled noodles, or mashed potatoes.



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