I may have just shot myself in the foot. Again. I had never made my “Classic Beef Stroganoff with Tenderloin” dish for the hubs, mostly because beef tenderloin isn’t something that we can always afford. But I had some left, still, from that killer sale last fall, and thought to make a classic that doesn’t require much else.
My hubby LOVES what we call “poor man’s stroganoff”, that’s (basically) just made with hamburger, cream of mushroom soup, and sour cream. But I’m not always on board with it. I’ve always promised him that, “Someday, I’m going to make you the real stuff, and you’ll see why!”. Well, someday finally came. And he was floored!
A little TOO floored.
He may be spoiled on this enough to not want to go back to the cheap (affordable) stuff. But, hey. Maybe that’s a good thing. Though this is far from healthy, at least homemade is better than convenience cans, right?
So, this will just be something made once in awhile, for special occasions only, and appreciated as a treat! As the next time we have this will probably be when they’re either practically giving it away again at the grocery store, or we win the lottery. Not holding my breath on either. So we’ll just enjoy and appreciate every single bite of this heavenly dish tonight for now!
Though this isn’t difficult to make by any means, it does of course take longer than the el cheapo version. And that’s only because I cook each of the components, (the mushrooms, onions, and beef), separately.
And this is a MUST for everything to turn out the way it should or the mushrooms will be rubbery, the onions won’t be golden, and the beef would certainly be WAY overdone.
But don’t worry. It’s still super easy!! And the leftovers actually reheat extremely well in the microwave at just 40% for a few minutes per serving.
If wanting to serve this for company, you can always make this dish the day before. Then simply reheat right in the same deep frying pan you cooked it in with a lid on, over a LOW flame until heated through, stirring occasionally, while you cook the noodles. No fuss, no stress. Serve with a nice side salad and a warm roll, and your guests will surely be impressed!
So, if you have a reason to celebrate coming up, and wish to make something elegant but simple and dressed to impress, please do keep this Classic Beef Stroganoff with Tenderloin in mind! Every rich and tender bite truly is something that every stroganoff lover should try at least once! Enjoy!
Yield: 4 - 6 servings
Classic Beef Stroganoff with Tenderloin
2 lbs. beef tenderloin, trimmed of fat, cut into 2" long x 1/2" wide pieces
1 tsp. kosher salt
1/2 tsp. coarse ground black pepper
7 Tbl. real butter (salted or unsalted), [i]divided[/i] (*I use Minerva Dairy Butter)
1 (12 - 16 oz. as you like) cont, fresh whole mushrooms, halve small ones / quarter large ones
2 medium onions, peeled, halved and sliced 1/4" thick
2 cloves garlic, finely minced
4 Tbl. flour
1 (10 1/2 oz.) can beef consommé
1 tsp. Better Than Bouillon Beef Base dissolved in 3/4 cup boiling water
2 Tbl. Heinz Chili Sauce (not to be confused with hot sauce) or tomato paste
1 tsp. dry mustard
3 Tbl. good sherry or favorite dry white wine
3/4 cup sour cream
egg noodles for 4 servings, cooked and buttered (1 Tbl. or so butter), I used a little over a half of a 12 oz. bag Pennsylvania Dutch egg noodles
In large bowl, add cut up beef. Add salt and pepper evenly in small amounts, tossing to distribute and season evenly. Cover, set aside.
In large deep frying pan, melt 3 Tbl. butter, add mushrooms and sauté for 15 minutes over medium low heat until deep golden browned. Remove with slotted spoon to a large bowl. (Do not cover).
Add 1 Tbl. butter to pan with any remaining juices, melt, add onions, and sauté 15 minutes until golden. Add garlic, sauté 1 more minute. Remove with slotted spoon adding to bowl with mushrooms. (Leave uncovered).
Add last 3 Tbl. butter to pan with remaining juices, turn heat up to medium high/high heat, add seasoned beef using a slotted spoon or tongs leaving any juices behind in the bowl. Sauté beef quickly, turning once or twice, until lightly browned but leaving beef RARE. Remove with slotted spoon to bowl with mushrooms and onions. (*Discard meat juices from beef bowl).
Reduce heat to medium. Add flour and stir. (*Don't worry if it's super pasty. Everything will all come together). Cook and stir 1 minute, slowly whisk in consommé and beef bouillon, a little at a time until no longer lumpy. Reduce heat to low.
Stir in tomato paste or chili sauce, dry mustard, and sherry or wine until smooth. Add beef, mushrooms and onions. Slow simmer for 20 minutes, stirring only occasionally making sure meat and veggies are submerged in the sauce. Then set aside with lid tilted.
While meat and veggies are simmering, bring a pot of water to a boil, add a small palmful of kosher salt. Add noodles and boil until done according to package directions. Drain, toss with 1 Tbl. butter.
Stir sour cream into stroganoff/meat mixture and rewarm over very low heat just until warmed through again. (Do not boil or sour cream could curdle). Just a couple of minutes if that. Taste, and add more salt and pepper if needed. (*I usually like to add a little more pepper is all).
Serve stroganoff over hot cooked buttered noodles and garnish with finely chopped fresh parsley if you'd like to pretty it up. Enjoy!