Rachael Ray Beef Stroganoff Recipe
Rachael Ray's Beef Stroganoff brings together tender beef with a creamy sauce, combining rich flavors with simplicity. The secret to enhancing the tenderness is slicing the meat into very thin strips before cooking.Don't forget to add in the sour cream at the end, making the sauce rich and creamy.This dish pairs wonderfully with egg noodles or even a slice of pumpernickel bread for a yummy combo.
Servings: 4
Ingredients
- 1 1/2 lb Beef Tenderloin Fillet
- 3 tbsp Butter divided
- 2 tbsp All-Purpose Flour
- 2 cups Beef Consommé
- 2 tsp Dijon Mustard
- 1/4 cup Sour Cream
- 1 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Slice the beef tenderloin into thin strips.
- Season with salt and pepper.
- In a skillet over medium heat, melt 1 tablespoon of butter.
- Add olive oil and beef strips.
- Cook until browned, and then set aside.
- In the same skillet, melt the remaining butter.
- Add flour, whisking until smooth.
- Gradually pour in beef consommé, stirring continuously.
- Stir in Dijon mustard, followed by sour cream.
- Mix well and simmer until thickened.
- Return the beef to the skillet.
- Cook for a few more minutes until heated through.