Quick one today, due to the fact that I have picked up some sort of mild plague from the little Petri dish running around here.
I had planned on making stuffed mushrooms as an appetizer on Thanksgiving since we hadn’t planned on eating until 4 or 5. However, as I documented, the turkey was fully cooked in 30% of the time it was supposed to take, so dinner got moved up several hours. No appetizers here!
However, I was now stuck with 24 oz of mushrooms that I wasn’t sure what to do with. When I went grocery shopping after the leftovers were finally gone, I spied some tenderloin tips. Scraps of tenderloin? An abundance of mushrooms? Sounds like the perfect opportunity to make beef stroganoff. Tender strips of beef, soft onions, sautéed mushrooms all in a creamy sauce? Take me to heaven.
There are other cuts that you can use to make this, but tenderloin is the classic- for good reason. The meat is so tender that it cooks in no time at all. If you can’t find tenderloin tips, you could buy a single filet and slice it into strips. I used to make this with other cuts, but have mostly abandoned that practice in favor of tenderloin.
This was one of my favorite dishes to eat growing up- I still haven’t gotten it exactly like my childhood version, but Dave told me to stop messing with it, he loves it “as is.” Works for me!
Enjoy, I’m off to dose myself with Advil Cold & Sinus now. Better this week than next!
- 1.25 lbs tenderloin tips
- 1 onion, thinly sliced,
- 12 oz portobello mushooms, sliced
- 4 T butter, divided
- ¼ c flour
- ½ c sherry
- 1 cups beef stock
- 1 tsp dry mustard
- 1½ cups sour cream
- buttered rice, for serving
- Heat a large, deep skillet over medium high heat. Add 2 T olive oil.
- Season tenderloin with salt and pepper and add to skillet. Brown pieces, remove from skillet and set aside.
- Add onions and mushrooms to skillet with 2 T butter. Cook until the onions are starting to caramelize and the mushrooms are golden brown.
- Add remaining 2 T butter to the skillet. After it has melted, sprinkle the flour over and whisk in. Cook for 1-2 minutes to cook off the raw flour taste. Add in sherry, cook until reduced by half, then whisk in stock.
- Simmer until stock has reduced and mixture has thickened slightly. Add in mustard and season to taste with salt and pepper.
- Remove from heat and stir in greek yogurt and sour cream.
- Serve over hot buttered rice.