This recipe is different from other stroganoff recipes as it does not call for sour cream. This results in a much deeper color in the end result.
The beef cooks well and is quite tender. I do think the recipe needs more mushrooms. I added the 1/2 pound, but I just felt that there were not enough mushrooms once they cooked down.
The buttermilk was new for me too. I have never used buttermilk in a stroganoff before. It provides just enough creaminess to the dish.
The recipe also cooks up fairly quickly. It is a very nice weekday meal that doesn’t take too long.
I served the stroganoff over the homemade egg noodles. You could easily serve it over store bought.
The flavor is great. It is rich and creamy, even without the sour cream!
TASTY BEEF STROGANOFF
1 Pound Beef Tenderloin
2 Tablespoons Butter
1/2 Pound Sliced Mushrooms
1/2 Cup Chopped Onion
10 1/2 Ounces Beef Bouillon
1/2 Cup Buttermilk
2 Tablespoons Flour
Salt and Pepper To Taste
Trim tenderloin and slice 1/4 inch thick. Brown quickly in melted butter. Push meat to one side and add mushrooms and onion. Cook until tender, but not brown. Add bouillon and heat to just boiling. Blend buttermilk with flour. Stir into skillet. Cook, stirring constantly, until thickened. Sauce will be thin. Add salt and pepper to taste. Serve over hot egg noodles.
Comments