The Best Classic Beef Stroganoff The Best Recipes

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The Best Classic Beef Stroganoff

"No shortcuts here! This is the best beef stroganoff recipe there is! Recipe can be doubled, but don't freeze. Tenderloin can be expensive, so sometimes I opt for a cheaper cut of beef like sirloin, but this recipe is best with tenderloin. Serve over cooked noodles or rice."

Ingredients :

• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 pound beef tenderloin
• 1/4 cup butter
• 1/2 cup water
• 1/2 cup chopped onion
• 1 clove garlic, cut in half
• 1 pound mushrooms
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H10M

• Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
• Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
• Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
• Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

Notes :

• If making gravy at a separate time from the beef, just transfer gravy to a covered container and refrigerate until needed.

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