beef tip stroganoff skillet
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
No Image
prep time
cook time
method
---
yield
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 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.
-
Step 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
-
Step 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! 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!
Discover More
Category:
Beef
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes