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Beef Tenderloin Stroganoff Recipe

Beef Tenderloin Stroganoff Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Beef Tenderloin Stroganoff

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dawnrosanne User ID: 1014810 238702
Reviewed Dec. 3, 2015

"Maybe I made the sauce wrong, but it was awful. I ended up throwing out the sauce, and just put gravy on the meat and that was delicious. But I didn't a recipe to do that. :)"

pajamaangel User ID: 1603339 223853
Reviewed Mar. 30, 2015

"A sheer lack of flavor in this recipe. Thankfully my meat was not chewy, but very tender. I did have to use a strip steak though instead of the tenderloin since that is what I had on hand. We needed to add salt and pepper to the end product. Just overall bland."

debbiegross User ID: 6767698 74381
Reviewed Feb. 11, 2013

"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."

Annamazing1 User ID: 4096641 39133
Reviewed Feb. 13, 2012

"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!"

Sally Miner User ID: 1714177 203479
Reviewed Jul. 22, 2010

"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."

katlaydee3 User ID: 3741999 51658
Reviewed Mar. 9, 2010

"I agree, very expensive but really good."

doreensanzone User ID: 1270959 39131
Reviewed Oct. 7, 2009

"Expensive to prepare, but very tasty. Good to make when time is short and you want to impress!"

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Wine Pairings

Light-Bodied Red Wine

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