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Beef Tenderloin Stroganoff

 Beef Tenderloin Stroganoff
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts:1 serving (calculated without salt and noodles) equals 312 calories, 21 g fat (9 g saturated fat), 89 mg cholesterol, 305 mg sodium, 4 g carbohydrate, trace fiber, 24 g protein.

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Beef Tenderloin Stroganoff (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.