How To make Filet Stroganoff

Beef Stroganoff (fancy Hamburger Helper)

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***RECIPE, SERVES 4-6***

2 lb (907g) beef tenderloin, trimmed of fat and silver skin and cut in bite-size chunks
2-3 shallots, peels and minced
1 lb (474g) white button mushrooms, trimmed and cut in half (I skipped this, FYI)
1/2 cup (118gmL) cognac or other brown liquor (optional)
2 cups (473mL) stock
8 oz (236mL) sour cream (you might not need all of it)
1 tablespoon cornstarch (you might not need all of it)
mustard
salt
pepper
sweet paprika
any other spices you want (I used garlic powder)
fresh herbs for garnish (I used thyme)
12 oz (340g) dry egg noodles
oil
butter

Either before you cook the meat or while you're cooking the meat, boil the egg noodles in salted water and cook them a minute or two less than what the package recommends. Drain, then melt in a little butter to keep them from sticking to each other. Cover and they'll hold until you're ready to eat.

Season the beef chunks heavily with salt and pepper and coat in oil. Fry the meat in a very hot pan in 2-3 batches, getting the pieces as a brown as possible without fully cooking them. Dump them out to a plate.

If you're doing the mushrooms, put some more oil in the pan and fry the mushrooms until brown and they've shrunk by about a third. Dump them out to a plate.

Put some more oil in the pan and fry the shallots for a couple minutes until soft. Deglaze the pan with the liquor (or stock), then pour in the stock.

Disperse the cornstarch in a small amount of cool water or stock until smooth, then slowly drizzle some of it into the stock while stirring aggressively. Boil to gelatinize the starch and keep adding slurry until the sauce is a little thicker than you want it in the end (the sour cream will thin the sauce out a bit).

Stir in as much sour cream as you want — it'll need to melt before you can stir it in smooth.

Flavor the sauce to taste with mustard, salt & pepper, paprika and other spices. Stir in the beef (along with any resting juices) and mushrooms, and let simmer for a couple minutes until the meat is hot and cooked through. Stir in fresh herbs at the last second. Serve over egg noodles.

The Secret To Delicious Beef Stroganoff | Dinner in Less Than 30 Minutes

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Beef Stroganoff is one of those underrated classics that we tend to forget about. This hearty and delicious (2 Pot) meal, comes together in 30 minutes or less and is perfect for a quick weeknight meal or meal prep. With a few additional tips and tricks in this video, you'll be able to add this to your weekly rotation and love it! Let's #MakeItHappen

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Shopping List:
1 lb Ribeye Steak (Sirloin or Strip works well too)
2 cups chopped mushrooms (bella, cremini, or white)
1 lb egg noodles
1 onion
2 cups beef broth
2 tbsps butter
1 tbsp garlic paste
1 tbsp dijon mustard
1-2 tsps soy sauce
2 tsps worcestershire sauce
1 tsp better than bouillon veggie base
2 tbsps all purpose flour
1/2 cup sour cream
salt, pepper, garlic, onion powder, smoked paprika
chopped parsley

Beef stroganoff 

Ingredients

- 600g beef fillet, sliced thin (rump will also work well)
- 1 brown onion, sliced thin lengthways
- 200g button mushrooms, sliced
- 2 tbsp grapeseed oil
- 50g butter
- 2 tbsp flour
- 400ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 3 tbsp sour cream
- Salt and pepper to taste
- Egg noodles to serve

Method

1. In a large frying pan, heat the oil and seal your beef in batches until they have good colour.
2. Once all the beef is sealed off, remove from the frypan and set aside.
3. Add the onions to the pan and sauté until they have some colour and start to soften.
4. Add the mushrooms and cook for 3-4 minutes.
5. Next, add the flour and stir well. Once all the flour is stirred through, pour in the beef stock and mix until you don't have any lumps.
6. Cook for 10 minutes or until the sauce is nice and thick.
7. At the Worcestershire sauce, mustard and sour cream and mix well.
8. Add the beef back to the pan and stir through.
9. Serve with buttered egg noodles and enjoy!

Бефстроганов / Beef Stroganoff

Beef Stroganoff

Follow exact recipe and you will get the best beef stroganoff! Do not overcook the beef.

Следуйте точно этому рецепту и когда ваши гости будут удивляться почему мясо тает во рту, без эмоций говорите, что всегда так делаете! Главное не пережарьте мясо. Полное время готовки мяса ровно 3 минуты!!! Что будет в противном случае я показал в прошлом видео!


Ingredients / Ингредиенты

1 lb beef tenderloin / 500 гр. вырезки
Salt and black pepper / Соль, перец
3 tbsp butter / 50 гр. сливочного масла
1 yellow onion / 1 луковица
8 oz mushrooms / 225 гр. грибов
1 tbsp fresh thyme / 1 ст.л. свежего тимьяна
1 clove garlic / 1 зубчик чеснока
1/2 cup white wine / 1/2 ст. белого вина
2 tbsp flour / 2 ст.л. муки
3/4 cup sour cream / 3/4 ст. сметаны
1 tbsp Dijon mustard / 1 ст.л. дижонской горчицы
1 tbsp Worcestershire sauce / 1 ст.л. Вустерского соуса
1 1/2 cups beef broth / 1.5 ст. говяжьего бульона

Cut beef into strips and season with salt and pepper. Cook on high heat for 1 min, flip and cook for 1 more minute! Set aside. Do not overcook the meat!!! Using same pan add 1 tbsp of butter, onion, salt and cook until onion is tender. Add 2 tbsp of butter, mushrooms and thyme- cook 5 min. Add garlic. After 1 min pour wine and evaporate. Sprinkle flour, mix and add sour cream, Worcestershire sauce, mustard and 1/4 tsp black pepper. Mix and pour beef broth. Cook for 5-7 min until sauce has thickened. Add meat for 1 min!!! Do not overcook the meat ???? Enjoy

Говядину режем на полоски, солим, перчим и жарим на сильном огне 1 минуту (не трогая), переворачиваем на еще 1 минуту. Убираем в сторону. На той же сковороде на среднем огне обжариваем лук на 1/3 сливочного масла - 5 минут. Лук надо посолить. Добавляем оставшееся масло, грибы и тимьян - еще 5 минут постоянно помешивая. Добавляем чеснок на еще одну минуту. Дальше вливаем вино и выпариваем. Посыпаем все мукой, мешаем и добавляем сметану, вустерский соус, горчицу и 1/4 ч.л. черного перца. Мешаем и вливаем говяжий бульон (или воду) Готовим 5-7 минут пока соус не загустеет. Всыпаем говядину, перемешиваем и ждем ровно 1 минуту!!! и убираем с огня.

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Beef stroganoff

Easy Instant Pot Beef Stroganoff - Dump and Go Recipe - Perfect for Beginners (Slow Cooker TOO!)

Ready for a fast Instant Pot Recipe? I have the solution for dinner tonight! This Instant Pot Beef Stroganoff is SO easy and doesn't take long from start to finish!

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Just remember when using the Instant Pot, it takes 10-20 minutes to pressurize!

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If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!

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Find the Slow Cooker Beef Stroganoff Recipe here: