Ingredients for Beef Stroganoff From The Old Russian Tea Room
- 1 lb beef tenderloin
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp butter
- 1 1/2 medium onions
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 10 tbsp dry white wine
- 1 tbsp tomato paste (optional)
- 8 oz cremini mushrooms
- 1 cup sour cream
- fresh parsley or dill (for garnish)
- hot cooked rice (for serving)
- steamed green beans (for side)
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How to Make Beef Stroganoff From The Old Russian Tea Room
- Cut 1 lb beef tenderloin into 1/2-inch thick slices.
- Place beef slices between two sheets of waxed paper and gently pound to 1/4-inch thickness.
- Cut the pounded beef into 2 x 1/2-inch pieces.
- Sprinkle beef with 1 tsp salt and 1/2 tsp black pepper. Let stand for 15 minutes.
- Heat 2 tbsp butter in a large skillet over medium heat.
- Add 1 medium onion, thinly sliced, and cook for 5 minutes until softened.
- Add the beef to the skillet and cook for 3 minutes, browning evenly.
- Stir in 2 tbsp all-purpose flour and 1 tbsp Dijon mustard. Cook for 1 minute, stirring constantly.
- Add 1/2 cup dry white wine and 1 tbsp tomato paste (optional).
- Reduce heat to low, cover, and simmer for 5-10 minutes, stirring frequently, until the sauce slightly thickens.
- In a separate skillet, melt 2 tbsp butter over medium heat.
- Add 8 oz cremini mushrooms, finely minced, and 1/2 medium onion, finely minced.
- Cook for 2 minutes, then add 2 tbsp dry white wine and cook for 2 minutes more.
- Add the mushroom mixture to the beef mixture.
- Season to taste with additional salt and pepper.
- Stir in 1 cup sour cream (warmed gently to room temperature).
- Over the lowest possible heat, simmer for 5 minutes to heat through. Do not boil.
- Serve immediately over hot cooked rice, garnished with fresh parsley or dill and a side of steamed green beans.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
19g
Fat
69g
Carbs
3g
