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Beef Tip Stroganoff
Makes: 6 Cups
Total Time: 30 Minutes

For the Beef Tip Stroganoff —
Melt 1 T. Butter; Sear Beef:
3 T. unsalted butter, divided
1 lb. beef tenderloin tips

Melt 2 T. Butter; Saute:
3 cups whole crimini or button mushroom caps

2 cups onion, thinly sliced

Stir in:
1 T. tomato paste
1 t. garlic, minced

Sprinkle over Mushroom Mixture; Deglaze with:
3 T. all-purpose flour
1/2 cup dry sherry

Add; Bring to Boil, Reduce Heat:
1 can (10.5 oz.) beef consommé

Beef stroganoff is perfect winter weeknight fare — quick, comforting, and completely satisfying.
Melt 1 T. butter in a large saute pan over medium-high heat. Add beef and sear 2-3 minutes, or until browned. Remove with a slotted spoon.

Melt remaining butter in pan. Add mushrooms and saute 3 minutes, or until beginning to brown.

Add onion and cook 3 minutes.

Stir in tomato paste and garlic; cook 1 minute, or until paste begins to brown.

Sprinkle flour over mushroom mixture, then deglaze with sherry. Scrape up brown bits from the bottom of the pan with a spoon.

Add consommé and bring to a boil, stirring frequently. Stir in seared beef, return to a boil, reduce heat to low, simmer 5 min., or until slightly thickened. Serve over cooked rice with sour cream.

Back to Web Recipe

A complete version of this recipe appears in Cuisine at home Issue 48 contained in Spiralbound Volume 8, available at www.CuisineAtHomeStore.com

© August Home Publishing Co. All rights reserved.

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