The Best Classic Beef Stroganoff

No shortcuts here! This is the best beef stroganoff recipe there is! Recipe can be doubled, but don't freeze. Tenderloin can be expensive, so sometimes I opt for a cheaper cut of beef like sirloin, but this recipe is best with tenderloin. Serve over cooked noodles or rice.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 447 Calories

Ingredients

• ¼ cup butter
• 1 cup sour cream
• ½ cup water
• 1 ½ teaspoons salt
• 3 tablespoons all-purpose flour
• 1 (10.75 ounce) can condensed cream of chicken soup
• ¼ teaspoon ground black pepper
• ½ cup chopped onion
• 1 pound beef tenderloin
• 1 pound mushrooms
• 1 clove garlic, cut in half

Recipe Instructions

Step 1

Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.

Step 2

Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.

Step 3

Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.

Step 4

Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.