Beef Tip Stroganoff Skillet

Lynnda Cloutier


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

★★★★★ 1 vote


3 tbsp. unsalted butter, divided
1 lb. beef tenderloin tips
8 oz. small button mushrooms, stemmed
2 cups thinly sliced onion
1 tbsp. tomato paste
1 tbsp. minced garlic
3 tbsp. flour
1/2 cup dry sherry
1 1/3 cups beef stock
1/2 cup sour cream
2 tbsp. prepared horseradish
1 tbsp. minced fresh dill
2 tsp. fresh lemon juice
tabasco sauce, salt and black pepper to taste


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.
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
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.

About Beef Tip Stroganoff Skillet

Course/Dish: Beef