Ingredients Jump to Instructions ↓

  1. 3 lb Beef tenderloin; sliced thin

  2. 2 ts Paprika

  3. 2 ts Salt

  4. 1 ts Ground black pepper

  5. 1/2 c Butter (1 stick); divided

  6. 2 Cloves garlic; thinly sliced

  7. 1/2 lb Mushrooms; sliced

  8. 1/2 c All-purpose flour

  9. 1 c Beef consomme

  10. 1 ts Dried basil

  11. 1/8 ts Dried rosemary

  12. 1 ts Lemon juice

  13. 1/2 c Dry white wine

  14. 1 pt Sour cream

  15. Hot cooked noodles or rice PREPARATION Place meat in a bag with paprika, salt and pepper; shake. Melt 2/3 stick of the butter in skillet over low heat; add garlic. Add meat and

Instructions Jump to Ingredients ↑

  1. brown thoroughly. Remove meat from pan and place in a 2 quart casserole. In a separate pan, melt remaining 1/3 stick of butter over low heat; add mushrooms and cook until tender. Scrape meat pan to loosen particles on bottom; add flour, consomme, basil, rosemary, lemon juice and wine. Cook over low-medium heat 1 to 2 minutes to thicken. Add this sauce and mushrooms to meat; mix. Cover casserole and refrigerate overnight. When ready to serve, heat stroganoff, covered, in oven at 350 degrees F for 25 minutes, stirring occasionally. Stir in sour cream, and heat 20 minutes more, or until heated through. Serve over noodles or rice. Note: To make dish more economically, substitute round steak for tenderloin; cook meat very slowly, and it will stay tender. By Lynn Rausch on Jul 31, 1996 --


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