beef tenderloin and brandy stroganoff
Using tenderloin speeds up this dish since you don't have to cook the meat very long.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces egg noodles, cooked according to package directions
- 4 tablespoons butter, divided
- 1 pound beef tenderloin, cut into chunks
- 1 salt and pepper
- 1 medium onion, diced
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 4 tablespoons brandy
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 cup sour cream
- salt and pepper
- fresh parsley, chopped
- 2 tablespoons Wondra
- 2 tablespoons water
How To Make beef tenderloin and brandy stroganoff
-
Step 1Mix 2 Tbsp butter into the hot noodles and set aside.
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Step 2Add the other 2 Tbsp butter to a large skillet and brown the beef for about 2 minutes, working in batches if needed. Remove from the pan and set aside.
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Step 3Add the onion and cook for 5 minutes. Then add the mushrooms, garlic, and paprika.
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Step 4Cook until the mushrooms are softened, about 6 minutes.
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Step 5Add the brandy and cook until most has evaporated. Add the broth and cook for about 5 minutes.
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Step 6Stir in the heavy cream and sour cream. Taste and adjust for salt and pepper.
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Step 7Combine Wondra and water. Stir in the Wondra mixture and bring to a boil.
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Step 8Once thickened, add the beef back to the pan with all of its juices.
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Step 9Place the buttered noodles on a plate. Top with the beef mixture and garnish with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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