Tenderloin of Beef a La Stroganoff

American.Gourmet's picture

Dec. 28, 2011


Beef tenderloin 4 Pound , sliced into 1/4 inch strips
Butter 6 Tablespoon
Garlic 1 Clove (5 gm) , chopped
Onion 1 Small , chopped
Sliced mushrooms 3/4 Pound
Flour 7 Tablespoon
Bouillon cubes 5 , dissolved in 3 cups water
Sour cream 2 Cup (32 tbs) , warmed
Dill pickle 1 , diced
Oil 1 Tablespoon
Salt 1 Teaspoon
Pepper 1/4 Teaspoon
Chopped dill weed 1 Tablespoon
Boiled potatoes/2 cups boiled rice / noodles 10 Small



1)Take a skillet,or a pan, and melt 4 tablespoons butter.

2)Toss in garlic and onion and cook for 2 minutes.

3)Follow this with mushrooms,cooked for 2 minutes.

4)Toss in flour,stir quickly to make a roux

5)Add the beef stock, and boil for 5 minutes.

5)Remove from flame,now add warm cream slowly followed by pickles and pickle juice

6)It should be kept warm over low heat.

7)Choose a pan,add the remaining oil and butter and mix.

8)Sprinkle salt and pepper on beef and saute

9)Add the accent and or worcestershire sauce

10)Now mix sauteed beef and sauce,simmer for a couple of minutes until hot,and garnsih with dill weed.


11)Serve with boiled potatoes,rice or noodles.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 5624Calories from Fat 2719

 % Daily Value*

Total Fat 306 g470.8%

Saturated Fat 145 g725%

Trans Fat 0 g


Sodium 8164 mg340.17%

Total Carbohydrates 260 g86.7%

Dietary Fiber 33 g132%

Sugars 22 g

Protein 454 g908%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet