Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.
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Naz
[email protected]I would give this recipe a 2 out of 5 stars.
Bodrul Islam (Taigar)
[email protected]This recipe was a complete disaster. I would not recommend it.
Riki Ilazi
[email protected]The beef was tough and chewy.
Peter Juate
[email protected]I followed the recipe exactly, but my sauce didn't turn out creamy.
Chibuenyim Ngoka
[email protected]This recipe was a bit too time-consuming for a weeknight meal.
Fdg Fguj
[email protected]I found the recipe to be a bit bland. I added some extra spices to give it more flavor.
Riaan Barkhuizen
[email protected]The sauce was a bit too thick for my taste, but the beef was cooked perfectly.
Roy Yohn
[email protected]This was a delicious and easy recipe. I will definitely be making it again!
SINAN AL-HERMIZ
[email protected]I love the simplicity of this recipe. It's perfect for a weeknight meal.
Wajid Malik
[email protected]This recipe is a keeper! It's definitely going into my regular rotation.
Jay Joyce
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The beef is always tender and the sauce is always creamy and flavorful.
Ben Maoga
[email protected]This was my first time making beef stroganoff, and it turned out great! The instructions were easy to follow, and the dish was ready in no time.
Apocalypz Richards
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually serve it over egg noodles, but it's also great with rice or mashed potatoes.
Sahada Okine
[email protected]This beef stroganoff recipe was a hit with my family! The sauce was creamy and flavorful, and the beef was tender and juicy. I will definitely be making this again.