Prep 25 mins
Cook 45 mins
II have always liked the taste of beef stroganoff but not the stringy, tough texture of cheaper cuts of beef. I decided to develop my own recipe for stroganoff using filet mignons. The result is a succulent, tender, wonderful culinary experience. Give it a try......you'll love it!! **NOTE: this recipe is not for the diet conscious! For some reason 'Zaar will not take my filet info.....it's (2) two inch thick filets.
- 2 (2 inch) filet mignon steaks
- 1⁄2 cup flour, for dredging beef
- 1 1⁄2 cups mushrooms, sliced
- 1⁄2 medium onion, chopped
- 1⁄2 cup butter, divided
- 2 (1/4 ounce) envelopes beef bouillon, Washington's Rich Beef Brand
- 2 tablespoons flour
- 1⁄2 cup water
- 8 ounces sour cream
- 1⁄2 cup heavy whipping cream
- salt and pepper
- 2 teaspoons Kitchen Bouquet
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sherry wine
- noodles, of your choice cooked al dente
- Brown the onion and mushrooms in 4 tablespoon of melted butter. Remove to a platter with the liquid. Slice the filets into 1 inch thick steaks and then slice against the grain into 1/4 inch strips.
- Dredge the strips in the 1/2 cup flour.
- Add the remainder of the butter to the skillet and pan fry the strips to rare to medium-rare doneness. Remove from skillet and place on a platter.
- Mix the bouillon, 2 tablespoons of flour and the 1/2 cup water together and add it with the reserved mushroom/onion mixture to the skillet. This will thicken quickly, remove from heat and stir in the sour cream, Worcestershire sauce, Kitchen Bouquet and the heavy whipping cream.
- Return the filet strips to the skillet and continue heating until mixture is hot.
This is a wonderful recipe. Though I only used 1/2 c sour cream (personal preference) it was a great sauce, very flavorful. Thanks for sharing this excellent recipe with us!