I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
Food confession: I may have become a little bit obsessed with Beef Stroganoff.
Seeing recipes for it over the years, it seemed like it SHOULD be delicious. Thin strips of beef. Egg noodles. A sour cream-based sauce. Mmmmm. I tried several different recipes for it, though, and it was never all that special. Undaunted, I kept at it– and now, after nearly a dozen different attempts, I’ve got a truly awesome Beef Stroganoff recipe for you! Even better, it’s super simple and quick to make and it uses a lot of very ordinary ingredients, many of which you probably already have in your kitchen. My Beef Stroganoff is now a family favorite and in a house full of picky eaters, that’s saying something!
1 lb beef tenderloin, cut into thin strips
2 tablespoons butter
1/2 lb fresh sliced mushrooms
1/2 cup minced onion
1 can beef consomme
2 tablespoons ketchup
1 minced garlic clove
1 teaspoon salt
3 tablespoons flour
1 cup sour cream
1 package egg noodles, cooked.
-Melt butter in pan. Add mushrooms and onions and cook until tender (about five minutes). Remove mushrooms and onions.
-Turn heat to medium high. Add beef and brown. You’re not trying to cook the beef through, just to get a nice sear on either side.
-Reserve 1/3 cup of consomme.
-Turn heat to low. Add to pan remaining consomme, along with ketchup garlic and salt. Stir.
-Cover and simmer for 15 minutes.
-Add remaining consomme and flour and stir.
-Add onions and mushrooms. Heat to bubbling, stirring constatntly for one minute.
-Reduce heat to low, stir in sour cream. Do not let sour cream bubble.