*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Beef stroganoff is one of my husband's favorite dishes and this is very good (maybe I could've used this as "bait" to snag him a bit earlier had I known). I partially froze sirloin vs. tenderloin (cheaper) to cut it thin and then let that marinate in red wine garlic and Worchesterchire for two hours before cooking. I cooked that then plated it. I used a vidalia onion (about 3/4 cup) portabella mushrooms and sauteed them in little garlic. I also added 1 Tbsp. of Worchestershire for a flavor boost. I reserved a bit of the broth to mix with 2 Tbsp. of cornstarch vs. 3 tsp. to thicken then added the sour cream with 3 oz. cream cheese. I served it over egg noodles - YUM!
I give this recipe 4 stars only because it has to be cooked differently than stated in the recipe, unless you like your meat raw. I like my beef rare, but with the cooking outlined the way it is, it would be impossible to have the meat adequately cooked.
I sauted the beef as stated in the recipe, but instead of removing it from the pan then returning it at the end, I simply left it in and just added the other ingredients to the beef.
I found this very tasty and there were no left overs in my house, which speaks volumes. I gauge recipes by whether my husband or kids take seconds. My husband took seconds, and my kids took seconds thirds and fourths.
I used a bit more Shallots than called for, and I would definitely stick with shallots and not substitute onions.
This recipe was great. I disagree with other reviewers with respect to cooking time. When using tenderloin/filet you do NOT want to over cook the meat. One inch cubes will brown quickly over medium high heat. If you over cook the meat it will loose tenderness. The flavor was wonderful! My husband loved it too. Thanks for the recipe - I'll make it again and again!
There is no flavor at all unless you add a ton of salt. It was very watery needs to be way thicker. Also the recipe has you brown the meat and never has you come back to finish cooking it only has you warm it back up so essentially you're eating raw meat. I do like that this recipe uses sirloin instead of hamburger meat but it really lacked any flavor. I think hamburger helper is better than this. Sorry!
Great recipe. Other reviewers commented on it being too bland so I seasoned the tenderloin with salt pepper and garlic powder before searing it on high heat. I cooked 3 cloves of garlic with an onion and increased the Dijon mustard to two Tablespoons. It was fabulous and no shortage of flavors!
What a great recipe! A snap to make and the result was elegant enough to make me feel like an accomplished chef. My meat-and-potatoes teenage boys loved this as did my husband. I'll definitely make this one again. Thanks Simply American!
WOW. Fabulous! I used a high quality steak for the beef and followed the recipe exactly except for taking care to salt and pepper my steak while tenderizing it (before cutting it into bite sized pieces) and then through out the cooking process I added S&P as I saw fit. Hubby told me he's so glad he married a woman who knows how to cook. I served it over wide egg noodles. YUM!!!