beef tip stroganoff skillet
(1 rating)
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If you don't have any sherry in the house, you can usually pick up a small airline sized bottle at the liquor store. Just make sure it's the dry variety, not the sweet. source unknown
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(1 rating)
Ingredients For beef tip stroganoff skillet
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3 tbsp. unsalted butter, divided
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1 lb. beef tenderloin tips
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8 oz. small button mushrooms, stemmed
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2 cups thinly sliced onion
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1 tbsp. tomato paste
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1 tbsp. minced garlic
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3 tbsp. flour
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1/2 cup dry sherry
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1 1/3 cups beef stock
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1/2 cup sour cream
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2 tbsp. prepared horseradish
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1 tbsp. minced fresh dill
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2 tsp. fresh lemon juice
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tabasco sauce, salt and black pepper to taste
How To Make beef tip stroganoff skillet
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1Melt 1 Tbsp. butter in saute pan over medium high heat. Add beef and sear til browned, 2 to 3 minutes. Transfer beef to a plate using a slotted spoon. Melt remaining 2 Tbsp. butter in same pan over medium high heat. Add mushrooms and saute til beginning to brown, 3 minutes. Add onion and cook 3 minutes, then stir in tomato paste and garlic; cook 1 minute.
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2Sprinkle mushroom mixture with flour and cook 1 minute. Deglaze pan with sherry, scraping up any browned bits, stir in stock and bring to boil, stirring frequently. Stir in beef, return to a boil, reduce heat to low and simmer til slightly thickened, 5 minutes
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3For the sour cream, mix sour cram, horseradish, dill and lemon juice; season with Tabasco, salt and pepper. Serve stroganoff over cooked white rice with a dollop of horseradish sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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