Beef Stroganoff
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Beef Stroganoff

👤 4 servings easy 🌍 Russian foodnetwork.com ↗

Rachael Ray's quick and elegant beef stroganoff comes together in just 30 minutes, making it perfect for weeknight dinners. This classic dish features tender beef tenderloin strips in a creamy Dijon mustard sauce served over egg noodles, with a clever timing trick that has you prepare the sauce and meat just 10 minutes before serving for maximum freshness and flavor.

EasyQuickBeefNoodlesWinter

Ingredients

  • 1.5 lb beef tenderloin fillet
  • salt
  • pepper
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cup beef consomme
  • 2 tsp prepared Dijon style mustard
  • 0.25 cup sour cream
  • 1 tbsp extra-virgin olive oil or vegetable oil
  • 0.5 small onion
  • 0.33 cup cornichons
  • 1 lb extra wide egg noodles
  • parsley leaves
  • pumpernickel bread

Instructions

  1. Slice meat into 1/2-inch thick by 2-inch long very thin strips and season with salt and pepper. Set in freezer.
  2. Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
  3. Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
  4. Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

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