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Filet Stroganoff

Filet Stroganoff recipe image
This Filet Stroganoff is a luxurious twist on the classic Russian dish, using tender beef tenderloin for a melt-in-your-mouth texture. The rich, velvety sauce is built with savory mushrooms, tangy dill pickles, and a hint of paprika, finished with cool sour cream. It&# 226;€™s perfect for a cozy weeknight dinner or a special occasion when you want to impress without spending hours in the kitchen. Serve it over egg noodles, spaetzle, or mashed potatoes for a hearty, satisfying meal that feels like a warm hug.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 425.6
Description
This Filet Stroganoff is a luxurious twist on the classic Russian dish, using tender beef tenderloin for a melt-in-your-mouth texture. The rich, velvety sauce is built with savory mushrooms, tangy dill pickles, and a hint of paprika, finished with cool sour cream. It&# 226;€™s perfect for a cozy weeknight dinner or a special occasion when you want to impress without spending hours in the kitchen. Serve it over egg noodles, spaetzle, or mashed potatoes for a hearty, satisfying meal that feels like a warm hug.
Ingredients
  • 1 1/2 pound Beef, tenderloin, cubed
  • 1/4 cup Flour, for dusting
  • 1/4 cup Oil, olive OR vegetable OR peanut
  • 1 medium Onion, minced
  • 1/2 pound Mushrooms, sliced
  • 1/4 cup Pickles, dill, chopped
  • 1 teaspoon Paprika
  • 1/2 cup Wine, red
  • 1/2 cup Stock, beef
  • 1/2 cup Cream, sour
  • to taste Salt
  • to taste Pepper
Directions
  1. 1
    Heat the oil in a large skillet or pan over medium-high heat.
  2. 2
    Toss the cubed beef tenderloin in flour, shaking off any excess.
  3. 3
    Add the floured beef and minced onion to the hot oil.
  4. 4
    Brown the meat on all sides, then add the sliced mushrooms and paprika.
  5. 5
    Stir in the chopped dill pickles.
  6. 6
    Pour in the red wine, scraping up any browned bits from the bottom of the pan.
  7. 7
    Add the beef stock and bring the mixture to a boil.
  8. 8
    Reduce heat to low and simmer for 10 minutes until the beef is tender and the sauce has thickened slightly.
  9. 9
    Remove from heat and stir in the sour cream until smooth.
  10. 10
    Season with salt and pepper to taste and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 425.6kcal
% Daily Value *
Total Fat 25.5g40%
Saturated Fat 10.2g51%
Cholesterol 132.8mg45%
Sodium 122.6mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 44.3g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this stroganoff over spaetzle, egg noodles, or mashed potatoes for a complete meal.

Do not boil the sauce after adding the sour cream, as it may curdle. Remove from heat before stirring it in.

If you prefer a milder flavor, you can use sweet paprika instead of hot paprika.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Keywords: beef, tenderloin, stroganoff, mushrooms, sour cream, dill pickles, red wine, paprika, onion, german cuisine, comfort food, quick dinner, beef stew, creamy sauce, spaetzle, egg noodles, meat dish, family dinner, easy recipe, pan seared, simmered
Read it online: https://www.chefs-mate.com/recipe/filet-stroganoff/