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Beef Tenderloin Stroganoff Recipe

Beef Tenderloin Stroganoff Recipe photo by Taste of Home

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This delicious main dish is easy to prepare and a good dish to serve company. Using tenderloin makes it special.—Elizabeth Deguit, Richmond Hill, Georgia

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Beef Tenderloin Stroganoff Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

2 tablespoons all-purpose flour
1-1/2 pounds beef tenderloin, cut into thin strips
2 tablespoons olive oil
2 tablespoons butter
1-1/2 cups beef broth
1/4 cup sour cream
2 tablespoons tomato paste
1/2 teaspoon paprika
Salt to taste
Hot cooked noodles

Directions

Place flour in resealable plastic bag; add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil and butter over medium heat.
Gradually stir in broth; bring to a boil. Reduce heat to low. In a small bowl, combine the sour cream, tomato paste, paprika and salt; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve with noodles. Yield: 6 servings.

Originally published as Beef Tenderloin Stroganoff in Taste of Home February/March 2000, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Beef Tenderloin Stroganoff

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Reviewed on Feb. 11, 2013 by debbiegross

Followed recipe exactly. I was concerned about browning my $26 beef tenderloin, and then cooking it an additional 15-20 minutes making the sauce. Should have trusted my instincts. It turned out like a cheap piece of meat...chewy & tough. I should have removed the meat after browning it, and returned it to the mixture just to heat before serving. Expensive lesson learned.

Reviewed on Feb. 13, 2012 by Annamazing1

I have been making this recipe every Valentine's Day for several years now. I use spaghetti instead of noodles. That's the only change I make. It is so good and so easy. Always impressive. Thanks!

Reviewed on Jul. 22, 2010 by Sally Miner

Lacks taste and flavor, only paprika and salt. Tasted like something was missing. Won't be making it again. Only did this time as I had beef tenderloin in the freezer.

Reviewed on Mar. 09, 2010 by katlaydee3

I agree, very expensive but really good.