(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meat RecipesBeef Recipes pg 1 >  Beef Stroganoff



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Yield: 5 Portions


    • 2.00 tbsp butter
    • 12.00 oz beef tenderloin (fillet), thinly sliced
    • 1.00 lb mushrooms, quartered, (about 6 cups)
    • 0.50 cup chopped onions
    • 0.50 tsp dried dill weed
    • 0.50 tsp salt
    • 0.25 tsp ground black pepper
    • 0.25 cup dry white wine
    • 0.50 cup reduced-fat sour cream


In a large non-stick skillet, melt 2 tablespoons butter over high heat.

Add beef, half at a time. Cook until browned on both sides, turning once, about 4 minutes; remove from skillet. Repeat with remaining beef.

Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 2 minutes.

Add wine and return beef to skillet.

Cook until heated through, about 3 minutes.

Remove from heat. Stir in sour cream until blended.

The Mushroom Council -

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages