This classic version of the Russian dish uses decadent beef tenderloin for extra flare. Slideshow:  More Russian Recipes 

Ian Knauer
September 2014

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Credit: © Ian Knauer

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy skillet over medium high heat, heat the butter until hot. Stir in the onion and mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in the beef tenderloin, 1 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until the beef is browned, 8 to 10 minutes. Stir in the cream and boil until slightly thickened, about 4 minutes. Season the Stroganoff to taste with salt and pepper and serve sprinkled with the dill and spooned over egg noodles dolloped with sour cream.

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