This easy beef stroganoff recipe is one of our family’s favorite weeknight meals! We use tenderloin tips to make this fast weeknight meal with a creamy sauce, sautéed mushrooms and onions, perfect over buttered rice or egg noodles.
Quick recipe for an easy beef stroganoff today, due to the fact that I have picked up some sort of mild plague from the little Petri dish running around here.
I am notorious for buying random ingredients in the grocery store “just to have on hand,” usually in the hopes that I am going to come up 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.
Beef Stroganoff Notes:
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. However, here are some other alternatives:
- Stir Fry Beef
- Thinly sliced sirloin
- Thinly sliced ribeye
Here is the other thing that I have recently noticed about stroganoff- most people seem to eat this with buttered noodles. I always grew up eating this over white rice, and love it that way. Which way do you serve it?
If you like this easy beef stroganoff recipe, try:
- 1.25 lbs tenderloin tips or stir fry beef/sirloin/ribeye
- 1 onion, thinly sliced
- 12 oz portobello mushooms, sliced
- 4 T butter, divided
- 1/4 c flour
- 1/4 c sherry
- 1 cups beef stock
- 1 tsp dry mustard
- 1 1/2 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.