Beef Tenderloin Stroganoff

By 1For_Him

Ingredients

• 2 * 2 tablespoons all-purpose flour
• 1-1/2 * 1-1/2 pounds beef tenderloin, cut into thin strips
• 2 * 2 tablespoons olive oil
• 2 * 2 tablespoons butter
• 1-1/2 * 1-1/2 cups beef broth
• 1/4 * 1/4 cup sour cream
• 2 * 2 tablespoons tomato paste
• 1/2 * 1/2 teaspoon paprika
• * Salt to taste
• * Hot cooked noodles

Details

Servings 4

Preparation

Step 1

Prep/Total Time: 30 min.

Place flour in resealable plastic bag; add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil and butter over medium heat.

Gradually stir in broth; bring to a boil. Reduce heat to low. In a small bowl, combine the sour cream, tomato paste, paprika and salt; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15-20 minutes, stirring frequently. Serve over noodles. Yield: 4-6 servings.


Beef Tenderloin Stroganoff published in Taste of Home February/March 2000, p51