Beef Tip Stroganoff Skillet

1
Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • ·
    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

How to Make Beef Tip Stroganoff Skillet

Step-by-Step

  1. Melt 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.
  2. Sprinkle 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
  3. For 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.

Printable Recipe Card

About Beef Tip Stroganoff Skillet

Course/Dish: Beef




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