This recipe is a combination of two recipes… one that uses beef consomme but was far too runny and one that uses cream of mushroom soup but that didn’t have enough beefy flavor… so I made some adjustments and settled on this version.
It’s important to use the consommé….for both consistency and flavor. If you must substitute Beef Broth ( I have done that in a pinch).. reduce the broth amount to 1 cup.... the taste is still really good...
This is a perfect supper or an addition to any buffet.
You can make this ahead and reheat it…
Beef Stroganoff Recipe
All you need:
1 ½ lbs. beef tenderloin fillet
2 tablespoons butter
2 tablespoons flour, seasoned with garlic powder, salt and pepper
2 cups Campbell's Condensed Beef Consommé
¼ cup Burgundy wine
2 teaspoons prepared Dijon style mustard
1 can Campbell's Cream of Mushroom Soup
½ cup sour cream
1 tablespoon olive oil
1 small onion, sliced
3 tablespoons garlic powder
1 small (8 oz.) pkg. fresh white mushrooms, sliced
¼ cup finely chopped fresh parsley
All you need to do:
Slice meat into thin strips 2 inches long. Set in the freezer for 5 minutes.
After 5 minutes, remove the meat from the freezer and toss with seasoned flour to coat evenly.
Heat a large heavy skillet with 1 tablespoon olive oil and 2 tablespoons butter over high heat.
Add the meat and onion and cook until meat is browned…no more than 3 to 4 minutes. (You do not want to overcook the beef otherwise it will be tough).
Then add the mushrooms and cook until mushrooms are soft. (2-3 minutes)
Add the consommé and the wine…. Scrape any bits on the bottom of the pan.
Add the garlic powder.
Add the cream of mushroom soup, stirring to completely incorporate.
In a small bowl combine the mustard and sour cream and mix thoroughly.
Add the mixture to the skillet…stirring to completely incorporate. Add a bit of water if needed.
Serve over noodles and garnish with chopped fresh parsley.
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