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Beef Stroganoff


1 pound beef tenderloin tips

All-purpose flower

Olive oil

1 tablespoon tomato paste

3 tablespoons butter

1 teaspoon instant beef bouillon

2 cups sliced fresh mushrooms

1 yellow onion, diced

1 cup dairy sour cream

1 clove garlic, minced

2 tablespoons dry white wine


Salt and black pepper

Dry noodles, half package

Beef Stroganoff


1. Coat meat with flour. In a skillet, heat 2 tablespoons olive oil. Add meat; brown quickly on both sides.

2. Add mushrooms, onion, and garlic; cook 3 to 4 minutes or till onion is crisp-tender. Sprinkle salt and pepper as needed.

3. Meanwhile, bring a pot of water to boil and add noodles and teaspoon of salt.

4. Remove meat and mushroom mixture from pan. Add 3 tablespoons butter to pan drippings. Stir in flour until you form clumps. You are making a roux. Add water and continously mix until you get the sauce to the desired consistency. 

5. Add tomato paste and bouillon granules. Cook and stir over medium-high heat till bubbly. Add salt and black pepper as needed.

6. Cook and stir 1 to 2 minutes longer. Return meat and mushrooms to skillet. Stir in sour cream mixture and wine. Heat throughly but do not boil.

7. Serve over noodles.


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