After the holidays you're likely to have some beef tenderloin tips (steak tips) in your freezer if you purchased a whole tenderloin and trimmed it for a center cut for your Christmas dinner table. As this is often my case, I use those steak tips to make a class Beef Stroganoff.
I do have a simple one-skillet recipe, but today I'm making the classic version. A little more work, but a little more flavor too. This classic Russian dish, first published in 1871, consists of beef tips cooked in a velvety sauce made so with sour cream.
This recipe was originally from Cooks Illustrated, but have made modifications over the years which are minor and my version is presented below.
Ingredients
2 tablespoons vegetable oil
12 ounces mushrooms, white button or other of your choice
Salt and freshly ground black pepper
1 pound beef tenderloin tips cut into bite-sized pieces
1/2 cup beef broth
1 tablespoon unsalted butter
1 small onion, minced
1 teaspoon tomato paste
1 1/2 teaspoons dark brown sugar
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/2 cup dry white wine
1/3 cup sour cream
8 ounces curly egg noodles
2 tablespoons butter
parsley flakes (for garnish)
Instructions (Serves 4)
Wash the mushrooms. Depending on their size, cut them or slice them into bite-sized pieces. Cut the beef tips into small bite-sized pieces. Place the tenderloin tips on a paper towel and dab dry with a second towel. Dry meat will improve browning. Let air dry while you continue.
Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, about 2 minutes coating the pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.
Heat a large pot of water to boiling with a tablespoon salt.
Return skillet to high heat, add remaining 1 tablespoon oil; swirl to coat pan. Place the dry tenderloin tips in skillet. Do not overcrowd the pan. If necessary cook in two batches. Using tongs, spread the meat so pieces do not touch, and cook without turning until well-browned on first side, 2-3 minutes. Turn beef and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.
Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef.
Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 4-5 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to a low boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Taste the sauce and add more salt and pepper as needed. Add mushrooms and beef and cook until beef is cooked through another 4-6 minutes. Remove from heat.
While the beef is cooking in the sauce and the water is boiling, add the noodles and cook according to package directions, about 6-7 minutes. Drain and butter the noodles when tender.
Serve over buttered egg noodles. Garnish with dried parsley flakes.
This recipe was originally from Cooks Illustrated, but have made modifications over the years which are minor and my version is presented below.
Ingredients
2 tablespoons vegetable oil
12 ounces mushrooms, white button or other of your choice
Salt and freshly ground black pepper
1 pound beef tenderloin tips cut into bite-sized pieces
1/2 cup beef broth
1 tablespoon unsalted butter
1 small onion, minced
1 teaspoon tomato paste
1 1/2 teaspoons dark brown sugar
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/2 cup dry white wine
1/3 cup sour cream
8 ounces curly egg noodles
2 tablespoons butter
parsley flakes (for garnish)
Instructions (Serves 4)
Wash the mushrooms. Depending on their size, cut them or slice them into bite-sized pieces. Cut the beef tips into small bite-sized pieces. Place the tenderloin tips on a paper towel and dab dry with a second towel. Dry meat will improve browning. Let air dry while you continue.
Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, about 2 minutes coating the pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.
Heat a large pot of water to boiling with a tablespoon salt.
Return skillet to high heat, add remaining 1 tablespoon oil; swirl to coat pan. Place the dry tenderloin tips in skillet. Do not overcrowd the pan. If necessary cook in two batches. Using tongs, spread the meat so pieces do not touch, and cook without turning until well-browned on first side, 2-3 minutes. Turn beef and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.
Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef.
Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 4-5 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to a low boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Taste the sauce and add more salt and pepper as needed. Add mushrooms and beef and cook until beef is cooked through another 4-6 minutes. Remove from heat.
While the beef is cooking in the sauce and the water is boiling, add the noodles and cook according to package directions, about 6-7 minutes. Drain and butter the noodles when tender.
Serve over buttered egg noodles. Garnish with dried parsley flakes.
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