Prep 10 mins
Cook 30 mins
This recipe has been in my family for many years and is always enjoyed by anyone who had then opportunity to taste it.
- 2 lbs beef tenderloin
- 2 tablespoons extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄3 cup butter
- 2 medium onions, sliced thin
- 2 teaspoons dry mustard
- 1⁄2 lb small fresh mushrooms
- 1 tablespoon tomato paste
- 16 fluid ounces beef broth
- 3 fluid ounces vodka
- 2 tablespoons all-purpose flour
- 1⁄4 cup water
- 1⁄4 cup heavy whipping cream
- Cut beef tenderloin into 1/2 inch cubes and add to a medium size mixing bowl.
- In a small mixing bowl, mix together olive oil, salt and black pepper.
- Pour mixture over cubed tenderloin and mix well to coat.
- Cover with plastic wrap and refrigerate for 2 hours to marinate.
- In a medium size frying pan on medium-high heat, melt butter, add onions and saute' for 5 minutes.
- Add marinated meat mixture and saute' an additional 5 minutes, stirring often.
- Add dry mustard, mushrooms, tomato paste and cook 10 minutes longer on medium high heat, stirring occasionally.
- Stir in beef broth and vodka and simmer for 10 minutes, stirring occasionally.
- In a small bowl, whisk together water and flour until smooth.
- Prime rib meat also makes a good Stoganoff.
- Add flour mixture slowly to frying pan, stirring constantly until mixture thickens.
- Just before serving, stir in whipping cream until well blended.
- Serve over cooked rice or noodles of your choice.
Delicious! I used leftover rib roast from New Year's dinner, so I did everything else first, then added the meat in at the end just to heat through. The only other change I made was I added a little bit of sour cream to get a bit more of that "tang" that I expect from stroganoff. But the whole family enjoyed it.
This was very easy and made a good quick dinner. In the future I think I'd substitute a wine or sherry instead of the vodka, as it had an alcohol taste to me. I'd also make a white sauce with the cream instead of adding the flour/water mixture, as I think flour needs time to cook in a fat source to improve flavor. We had leftovers, and we thought the dish improved significantly by the next day.