Beef Stroganoff

I use filet tips when I make beef stroganoff because I just don’t like the possibility of having tough meat.  Quality does matter when it comes to food.  Don’t skimp!  This recipe is excellent, and I promise you will never think of using a stroganoff seasoning packet ever again.  This recipe is easy, fast, and always a pleaser.


2 pounds beef filet tips
kosher salt 
fresh ground pepper
2 Tbs. butter, divided
2 Tbs. flour
2 cups beef consommé
2 tsps. dijon mustard
¼ cup sour cream
2 Tbs. olive oil
1 package white mushrooms; quartered
½ small onion, chopped
1 lb. wide eggs noodles; cooked


In a saucepan over medium heat, melt 2 T. butter and cook flour for 1 minute until it starts to brown.  Whisk in consommé.  Thicken  for 1 minute.  Stir in dijon mustard and sour cream.  Remove from heat.  

In a medium skillet heat 1 T. oil and 1 T. butter and add the mushrooms. Sauté mushrooms slowly over medium heat, until the mushrooms get a little brown.

Meanwhile, in large skillet over medium high heat, add 1 T. oil and 1 T. butter. Add the onion and cook until soft. When the onions are staring to brown and are soft, kick up the heat to high,and add the meat. Season the meat with kosher salt and pepper. Cook until brown; about 3-4 minutes. When the meat is done, add the mushroom to the meat. 

Combine meat with sauce and serve over wide egg noodles.

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