Back to Beef Stroganoff All Reviews for Beef Stroganoff - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Beef Stroganoff Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 pound beef tenderloin Coarse salt and ground pepper 3 tablespoons canola oil 1 medium onion, thinly sliced 1 pound white mushrooms, sliced 1/2 inch thick 1 cup reduced-sodium canned beef broth 1 tablespoon Dijon mustard 1/2 cup sour cream Chopped fresh dill, for garnish
Cook’s Notes This dish is often served over wide egg noodles – good for soaking up sauce.
Gallery Beef Stroganoff
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Gallery
Beef Stroganoff
Beef Stroganoff
Beef Stroganoff
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound beef tenderloin Coarse salt and ground pepper 3 tablespoons canola oil 1 medium onion, thinly sliced 1 pound white mushrooms, sliced 1/2 inch thick 1 cup reduced-sodium canned beef broth 1 tablespoon Dijon mustard 1/2 cup sour cream Chopped fresh dill, for garnish
Directions
Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.
Cook’s Notes This dish is often served over wide egg noodles – good for soaking up sauce.
Cook’s Notes
This dish is often served over wide egg noodles – good for soaking up sauce.
Reviews (15)
Add Rating & Review 164 Ratings 5 star values: 31 4 star values: 66 3 star values: 39 2 star values: 21 1 star values: 7
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Reviews (15)
Add Rating & Review 164 Ratings 5 star values: 31 4 star values: 66 3 star values: 39 2 star values: 21 1 star values: 7
Add Rating & Review
164 Ratings 5 star values: 31 4 star values: 66 3 star values: 39 2 star values: 21 1 star values: 7
164 Ratings 5 star values: 31 4 star values: 66 3 star values: 39 2 star values: 21 1 star values: 7
164 Ratings 5 star values: 31 4 star values: 66 3 star values: 39 2 star values: 21 1 star values: 7
5 star values: 31 4 star values: 66 3 star values: 39 2 star values: 21 1 star values: 7
Martha Stewart Member Rating: 5 stars 08/22/2019 We used leftover braised beef for this and everyone loved it! Martha Stewart Member Rating: 5 stars 04/10/2019 Easy to make only I used fersh basil only cause my crew doesn't care for dill. Martha Stewart Member Rating: Unrated 06/26/2015 This recipe is delicious and I can't wait to make it again. It's easy, quick enough, and has simple ingredients and instructions. The only change I made was to use greek yogurt instead of sour cream because that's what I had available. Martha Stewart Member Rating: Unrated 05/28/2014 Just follow Martha's recipe and you will be good to go. .....Seriously....this recipe does not need any improvements.......Just do what the recipe says and YOU WILL BE HAPPY!!!!! Martha Stewart Member Rating: 4 stars 01/08/2014 I forgot to add that I added egg noodles to it too. Martha Stewart Member Rating: 4 stars 01/08/2014 My family loved this recipe. It was quick, inexpensive, and very tasty! Martha Stewart Member Rating: Unrated 10/22/2012 Very good recipe! I added a pinch of allspice to the sauce and served it with egg noodles and peas. Picky boyfriend liked it so it's definitely a keeper. Martha Stewart Member Rating: 5 stars 07/05/2012 This was so naughty! It came out wonderful with a few changes.. an extra T of mustard and another 1/2c sour cream. We didn't bother covering the mushrooms or onions. I'm not sure how this could ever smell bad, my fella and I were salivating whilst the aroma of the stroganoff cooked. Martha Stewart Member Rating: 5 stars 01/10/2012 I'm glad I made this dish with Martha's recipe (though I made some changes). I used about twice the amount of mustard and added a tablespoon of worchestershire sauce. I fried, crumbled & used oil of a lonely slice of bacon before browning the onions. Also, I didn't have dill, so I used a bit of the fresh thyme I had on hand. Although delicious on its own, the sour cream really brought this together. I served it with mashed potatoes and roasted brussel sprouts, and we wish there were leftovers. Martha Stewart Member Rating: Unrated 02/02/2011 Would love to see the nutritional values of your recipes included. Martha Stewart Member Rating: Unrated 12/31/2010 Made this using the end cuts off of a whole tenderloin so it was very tender. I wasn't too excited by the appearance and aroma when cooking it but was very pleasantly surprised after tasting it and will definately make it again. The kid's even liked it which was a total shock. Serves 4 is misleading, especially if 2 of your diners are teenage boys so you might want to increase the portions. Martha Stewart Member Rating: Unrated 09/29/2010 If this expensive cut of beef is tough, it is because cooking too long. More than a few seconds with a stirring is too long. Even round steak cut this thin, should not be so tough. Are you cutting it across the grain? Cut the beef thin and in short small squares. If and or when you have over cooked and toughened the beef, you can simmer it for hours and it will still be TOUGH. Martha Stewart Member Rating: Unrated 05/08/2010 LOVE the sauce this makes. The beef I used turned out to bee too chewy so maybe next time I would use stew beef and let it simmer for a few hours in a crockpot. Martha Stewart Member Rating: Unrated 02/24/2008 Turned out great. Very quick and easy! Martha Stewart Member Rating: Unrated 02/24/2008 This can easily withstand twice the amount of mustard! I added carrots too, and it was very good.Martha Stewart Member
Rating: 5 stars 08/22/2019
We used leftover braised beef for this and everyone loved it!
Rating: 5 stars
Rating: 5 stars 04/10/2019
Easy to make only I used fersh basil only cause my crew doesn’t care for dill.
Rating: Unrated 06/26/2015
This recipe is delicious and I can’t wait to make it again. It’s easy, quick enough, and has simple ingredients and instructions. The only change I made was to use greek yogurt instead of sour cream because that’s what I had available.
Rating: Unrated
Rating: Unrated 05/28/2014
Just follow Martha’s recipe and you will be good to go. …..Seriously….this recipe does not need any improvements…….Just do what the recipe says and YOU WILL BE HAPPY!!!!!
Rating: 4 stars 01/08/2014
I forgot to add that I added egg noodles to it too.
Rating: 4 stars
My family loved this recipe. It was quick, inexpensive, and very tasty!
Rating: Unrated 10/22/2012
Very good recipe! I added a pinch of allspice to the sauce and served it with egg noodles and peas. Picky boyfriend liked it so it’s definitely a keeper.
Rating: 5 stars 07/05/2012
This was so naughty! It came out wonderful with a few changes.. an extra T of mustard and another 1/2c sour cream. We didn’t bother covering the mushrooms or onions. I’m not sure how this could ever smell bad, my fella and I were salivating whilst the aroma of the stroganoff cooked.
Rating: 5 stars 01/10/2012
I’m glad I made this dish with Martha’s recipe (though I made some changes). I used about twice the amount of mustard and added a tablespoon of worchestershire sauce. I fried, crumbled & used oil of a lonely slice of bacon before browning the onions. Also, I didn’t have dill, so I used a bit of the fresh thyme I had on hand. Although delicious on its own, the sour cream really brought this together. I served it with mashed potatoes and roasted brussel sprouts, and we wish there were leftovers.
Rating: Unrated 02/02/2011
Would love to see the nutritional values of your recipes included.
Rating: Unrated 12/31/2010
Made this using the end cuts off of a whole tenderloin so it was very tender. I wasn’t too excited by the appearance and aroma when cooking it but was very pleasantly surprised after tasting it and will definately make it again. The kid’s even liked it which was a total shock. Serves 4 is misleading, especially if 2 of your diners are teenage boys so you might want to increase the portions.
Rating: Unrated 09/29/2010
If this expensive cut of beef is tough, it is because cooking too long. More than a few seconds with a stirring is too long. Even round steak cut this thin, should not be so tough. Are you cutting it across the grain? Cut the beef thin and in short small squares. If and or when you have over cooked and toughened the beef, you can simmer it for hours and it will still be TOUGH.
Rating: Unrated 05/08/2010
LOVE the sauce this makes. The beef I used turned out to bee too chewy so maybe next time I would use stew beef and let it simmer for a few hours in a crockpot.
Rating: Unrated 02/24/2008
Turned out great. Very quick and easy!
This can easily withstand twice the amount of mustard! I added carrots too, and it was very good.
All Reviews for Beef Stroganoff
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beef Stroganoff
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
