Saturday, September 10, 2011

Weekend Cooking....Beef Stroganoff

Fall is in the air!
Ok, not so much today when it is rather warm and humid, but the other day, it was cool and my mind went toward those hearty dishes that become more appealing.

I think I mentioned that the SIL recently had surgery on her neck and is home from work with a big old neck brace, so I took pity and decided to make her and the Bro dinner. I asked what she wanted and she suggested Hamburger Helper.

Well, I have never had Hamburger Helper and did not feel like starting right now, so I made a bit more upscale version, Beef Stroganoff. And off to the internet I went for a recipe!
The one I found that sounded appealing was one from that I made...with a number of changes. Ok, a lot of changes. They used a couple of shallots, I used a big, sliced onion. I deglazed the pan with red wine. They used cream, I used sour cream and Greek yogurt. I added a 'secret' ingredient for flavor and envelope of Knorr's Brown Gravy mix.
Also, whereas they used white white button mushrooms, I used a mix of baby portabellas and white. And finally, based on the reviews I  read of that original recipe, I doubled the recipe for the sauce. Totally necessary.

I  kept the beef tenderloin. Yes, you can make it with a cheaper cut of steak, or even ground beef, but I love tenderloin and the whole semi-trimmed loins were on sale. Trimmed it up and had enough for this dish and two lovely roasts in the freezer for another day.

Beef Stroganoff

  • 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter
  • 1/2 cup red wine
  • 1 large onion, sliced
  • 1 pound  mushrooms, thickly sliced
  • 2 cup beef broth
  • 1 envelope Knorr's Brown Gravy mix
  • 1 tablespoon Dijon mustard
  • 1 tablespoon paprika
  • 4 tablespoons Cognac
  • 8 oz. Greek yogurt
  • 8 oz. sour cream
  • 1 tablespoon chopped fresh dill
  • 12 ounces wide egg noodles, cooked

Season sliced meat with salt and pepper. In a large saute pan, heat 1 Tbs. oil and 2 Tbs. butter. Brown meat, in batches, so as not to crowd. Do not overcook!
Remove the meat to a bowl to rest and deglaze pan with 1/2 cup red wine, pouring over meat hwn done.
In same pan, heat other TBS oil and remaining butter.
Saute sliced onions and mushrooms until browned and cook through, about 5-10 minutes. Add paprika and stir for a minute or two, then add beef broth and Knorr's mix, bring to boil and cook until thickened, about 3 minutes. Add mustard, cognac and stir well. Bubble...bubble.
Taste and season with salt and pepper.
Meanwhile, boil noodles.

Just before serving, add meat back to just reheat, then add yogurt and sour cream and chopped dill, and simmer until hot but being careful not to boil.
Serve over hot noodles

This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.


  1. I love tenderloin too! And I adore your changes. OMG yummm. I'm so happy the weather is getting cooler so we have meals like this. If Mr. BFR saw this post, I know what I be making this week. LOL.

  2. My husband loves beef stroganoff but i haven't made it in a while. I need to dust off that recipe.

  3. I wish I had some more leftovers...

  4. Yum! That looks delicious! Beef Stroganoff isn't a meal I'm super familiar with (beyond, ya know, the frozen meals...) but I may need to become familiar with it! Thanks for the recipe :)

  5. I must say thank you...
    Now I know what is for dinner!

  6. Wow, what a good SIL you are! Looks great!

  7. I'd say that's a major step up from the orginal request for Hamburger helper, lol!

  8. WOW... It looks delicious. I will take a second helping please.

  9. This is like the ultimate comfort food...especially with tenderloin...wowza!

  10. I just made Beef Stroganoff the other day! That's so funny. It's so good. I'll have to try your recipe.

  11. Hamburger helper? Is that stuff still in existence? Yipes!! I like your substitution for the button mushrooms. Portabellas win hands down every time!!

  12. Sounds and looks delicious. I admit this recipe is way better than mine. I'll have to give it a shot sometime.

  13. I don't think they sell Hamburger helper here in New Zealand. But your beef stroganoff looks great!

  14. My kids are fascinated that you put sour cream in this dish. They never can figure that taste out on their own when I make it.

  15. You are so good to your brother and sister-in-law (I see you did some grocery shopping and made another meal this week). And so good to us, sharing this recipe -- I love the change to heartier food when the weather turns cooler.


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