Beef Stroganoff

Beef Stroganoff with Tenderloin

Credit: Joyce Kray


  • 2 1/2 Pounds Filet of Beef, Tenderloin, sliced
  • 1 1/2 Pounds Mushrooms, fresh, sliced
  • 2 Tablespoons Butter
  • 1 Tablespoon Cooking Oil
  • 3 Tablespoons Green Onion
  • 1/4 Teaspoon Salt
  • Pinch Pepper
  • 2 Tablespoons Butter
  • 1 Tablespoon Cooking Oil
  • 1/4 Cup Dry White Vermouth
  • 1 Cube Beef Bouillon, Add Water
  • 1 Cup All Purpose Cream
  • 2 Teaspoons Cornstarch
  • 1 Tablespoon Cream, Blend w/cornstarch


  1. Sauté the mushrooms in a heavy 9 to 10 inch enameled skillet in hot butter and oil for 4 to 5 minutes to brown them lightly. Stir in the onions and cook for a minute longer. Season the mushrooms and scrape them into a side dish.
  2. Remove all surrounding fat and filament, and cut the filet into small pieces about 1 inch across and 1/4 to 1/2 inch thick. Dry thoroughly on paper towels.
  3. Place the butter and oil in the skillet and set over moderately high heat.
  4. When the butter foam begins to subside, sauté the beef a few pieces at a time, for 2 to 3 minutes on each side to brown the exterior but keep the interior red.
  5. Set the beef on a side dish, and discard sautéing fat (I save this – it comes in handy for all kinds of things, especially gravies).
  6. Pour the wine and bouillon into the skillet and boil it down rapidly, scraping up coagulated cooking juices, until liquid is reduced to about 1/3 cup.
  7. Beat in the cream, then the cornstarch mixture; Simmer a minute.
  8. Add the sautéed mushrooms and simmer a minute more.
  9. The sauce should have a slight liaison (be lightly thickened); Correct seasoning.
  10. Return beef to the skillet along with any juices which may have escaped.
  11. Baste the beef with the sauce and mushrooms and serve immediately.

This recipe is tedious but if you spend the $ on Fillet Mignon, follow recipe closely.

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