Beef

Skillet Beef Stroganoff

August 17, 2011
18 Ratings
Author Notes

This is our favorite "retro" meal! I got the original idea from one of the America's Test Kitchen magazines, but have tweaked and modified it to suit my own tastes and elevate it slightly (using tenderloin rather than the sirloin they use, for example). —jaimelee22

  • Serves 4
Ingredients
  • 2 tenderloin (fillet mignon) steaks, sliced into 1/2 inch strips
  • 2 tablespoons vegetable oil
  • 8 ounces white mushrooms, sliced thin
  • 1 small onion or shallot, chopped fine
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1.5 cups beef broth
  • 1.5 cups chicken broth
  • 1/3 cup brandy
  • 1/3 pound egg noodles
  • 2/3 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill
  • 1/2 teaspoon dijon mustard
  • salt and fresh ground pepper, to taste
In This Recipe
Directions
  1. Heat 1 tablespoon vegetable oil in large skillet (preferably not non-stick) over medium high heat. When nearly smoking, add meat and cook about 2 minutes without moving, turn and sear on the other side for an additional 1-2 minutes. Remove from pan and set aside.
  2. Add 1 tablespoon vegetable oil to skillet and cook mushrooms and onions with salt, stirring frequently until onions are browned and liquid from mushrooms has evaporated - about 8 minutes.
  3. Stir in flour and cook for 30 seconds.
  4. Add both broths, brandy, and beef to pan. Cook until beef is very tender - about 20 minutes.
  5. Add egg noodles directly to skillet, cook until tender - about 10 minutes.
  6. Off heat, add sour cream, lemon juice, dill, dijon mustard, and season to taste with salt and pepper.

See what other Food52ers are saying.

  • elhayes92
    elhayes92
  • Paula King
    Paula King
  • Rhonda35
    Rhonda35
  • Kendall Baumgartner
    Kendall Baumgartner

6 Reviews

elhayes92 August 1, 2020
Delicious and easy recipe!
 
Kendall B. March 5, 2020
I made this with GF Egg pasta and GF flour. I found that there was not enough liquid to cook the pasta in the skillet. I ended up adding about 1.5 cups of water and it worked perfectly. Sauce was thick and noodles were al dente. Very tasty meal and even better as leftovers!
 
Shayna November 15, 2018
Perfect and easy stroganoff!
 
Paula K. January 22, 2018
Made it with sirloin, was awesome. Will make again! Just can't use a filet for anything but searing in butter and herbs then finishing in the oven!
 
Rhonda35 November 8, 2015
Except for the cut of beef (I used a flat-iron steak, sliced across the grain) and cooking the noodles separately so I could please a sauce-adverse child, I followed the recipe. It is delicious!! Thank you so much for sharing.
 
Ralph December 25, 2014
Made this recipe with Bison. Turned out wonderfully.