Lunch / Dinner
Beef Tip Stroganoff Skillet with Horseradish Sour Cream
Get dinner on the table in just 30 minutes with this comforting and completely satisfying beef and mushroom skillet supper. You can’t beat the flavors of classic beef stroganoff — rich beef, pungent horseradish, and tangy sour cream. They’re all here, too, but “rearranged” a bit from standard recipes.
Tenderloin is a great choice when you’re trying to keep the cooking time to a minimum because it doesn’t take long to become perfectly tender, plus it won’t get chewy, even when well-done. Ask your butcher for tenderloin tips, or the “tail,” of a whole tenderloin to use in this recipe. If that doesn’t fit into your grocery budget, request sirloin tips instead.
Traditionally, stroganoff sauce is finished with sour cream. Here, serve it on the side — after punching it up with horseradish and fresh dill! This way you don’t have to worry about it separating in the hot stew, and everyone at the table can use as much as they like
Ingredients
FOR THE STROGANOFF, MELT:
SPRINKLE:
FOR THE SOUR CREAM, COMBINE:
Test Kitchen Tips
If you don’t usually cook with sherry, you can pick up a small airline-sized bottle at the liquor store. Just make sure it’s the dry variety, not sweet.
If horseradish is a bit hot for your taste, try a milder option: Combine ¼ cup sour cream, 2 Tbsp. finely shredded Swiss cheese, 1 Tbsp. snipped fresh chives, and nutmeg, salt, and black pepper to taste.
Instructions
For the stroganoff, melt 1 Tbsp. butter in a sauté pan over mediumhigh heat. Add beef and sear until browned, 2–3 minutes. Transfer beef to a plate using a slotted spoon. Melt remaining 2 Tbsp. butter in the same pan over medium-high heat. Add mushrooms and sauté until beginning to brown, 3 minutes. Add onion and cook 3 minutes, then stir in tomato paste and garlic; cook 1 minute.
Sprinkle mushroom mixture with flour and cook 1 minute. Deglaze pan with sherry, scraping up any browned bits. Stir in stock and bring to a boil, stirring frequently. Stir in beef, return to a boil, reduce heat to low, and simmer until slightly thickened, 5 minutes.
For the sour cream, combine sour cream, horseradish, dill, and lemon juice; season with Tabasco, salt, and pepper.
Serve stroganoff over cooked white rice with a dollop of horseradish sour cream.
Sear the beef, then remove it from the pan to sauté the mushrooms and onions in the drippings.
Add flavor and color to the stroganoff by stirring tomato paste into the mushroom mixture.
Sprinkle flour over the mushroom mixture. It will help form a thick sauce once the beef stock is added.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 380
% Daily Value*
Total Fat 18g 27%
Saturated Fat 11g 55%
Cholesterol 103mg 34%
Sodium 162mg 6%
Carbs 18g 6%
Fiber 2g 8%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.