I grew up eating stroganoff. Well, I grew up eating my mother’s bastardized version of stroganoff.
I don’t think I realized what I was missing when I tried a real stroganoff.
This recipe is a nice mixture of the two versions. And it cooks up quite quickly.
Using the beef tenderloin means you don’t have to cook it as long as a stew meat. And it still has some tenderness to it.
Coating the meat in the seasoned flour locks in the flavor and some of the moisture in the meat as well.
The quick part of the stroganoff it the soup. Using soup gives you a quick sauce without having to cook the dish for hours.
In all honesty, I prefer the slow cooked stroganoff. But I guess if you are in a pinch. . .
BEEF STROGANOFF
3 Tablespoons Flour
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
1 Pound Beef Tenderloin, 1/4 Inch Thick
1 Clove Garlic
1/4 Cup Butter
1/2 Cup Minced Onion
1/4 Cup Water
10 1/2 Ounce Can Condensed Chicken Soup
1 Pound Sliced Mushrooms
1 Cup Sour Cream
Snipped Parsley
Combine flour, salt and pepper. Rub both sides of meat first with garlic, then with flour mixture. Cut into 1 1/2” x 1” strips. Brown in hot butter. Add onions and sauté until golden. Add water, stirring to dissolve browned bits. Add soup, mushrooms and cook over low heat for 20 minutes. Stir in sour cream, heat through. Sprinkle with parsley. Serve with egg noodles or mashed potatoes.
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