Beef Tenderloin Stroganoff Recipe

3.5 7 8
Beef Tenderloin Stroganoff Recipe
Beef Tenderloin Stroganoff Recipe photo by Taste of Home
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Beef Tenderloin Stroganoff Recipe

Read Reviews
3.5 7 8
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pound beef tenderloin, cut into thin strips
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter or margarine
  • 2 tablespoons olive or vegetable oil
  • 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

In a shallow bowl or resealable plastic bag, toss beef in flour. In a large skillet, brown beef in butter and oil. Gradually stir in broth. In a bowl, combine the sour cream, tomato paste, paprika and salt. Bring beef mixture to a boil. Reduce heat; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve over noodles. Yield: 4-6 servings.
Originally published as Beef Tenderloin Stroganoff in Taste of Home February/March 2000, p51

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.

  • 1-1/2 pound beef tenderloin, cut into thin strips
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter or margarine
  • 2 tablespoons olive or vegetable oil
  • 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. In a shallow bowl or resealable plastic bag, toss beef in flour. In a large skillet, brown beef in butter and oil. Gradually stir in broth. In a bowl, combine the sour cream, tomato paste, paprika and salt. Bring beef mixture to a boil. Reduce heat; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve over noodles. Yield: 4-6 servings.
Originally published as Beef Tenderloin Stroganoff in Taste of Home February/March 2000, p51

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Reviews forBeef 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. :)"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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

"I agree, very expensive but really good."

MY REVIEW
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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