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Beef Tenderloin Stroganoff https://www.metro.ca/userfiles/image/recipes/filet-boeuf-stroganoff-11474.jpg PT15M PT20M PT35M
Heat 1 tbsp (15 ml) oil in a large nonstick skillet over high heat; sear tenderloin strips in 3 batches for 2 minutes each and remove to a plate.In same skillet, add 1 tbsp (15ml) oil and sauté mushrooms over medium high heat for 3-4 minutes; remove to a bowl.Add remaining 1 tbsp (15 ml) oil to skillet along with onion and garlic. Cook over high heat for 1 minute; stir in flour and herbs. Pour in 1/2 cup of broth while stirring constantly, until thickened. Stir in remaining broth, Worcestershire, dijon, and mushrooms; bring to a boil and let cook uncovered for 3 minutes.Stir in beef tenderloin strips and greek yogurt; bring to a simmer for 1 minute uncovered.Season to taste with salt and pepper and spoon over egg noodles or rice. Sprinkle with chopped parsley to serve.
4-6
2 35 5 1
3 tablespoons (45 ml) vegetable oil, divided 1 lb (454 g) beef tenderloin sliced into strips 1 lb (454 g) cremini mushrooms, halved or quartered 1 cup (250 ml) diced onions 2 cloves of garlic, minced 2 tablespoons (30 ml) flour 1 tablespoon (15 ml) Selection dried fine herbs 1 1/2 cups (375 ml) Selection beef broth 1 tablespoon (15 ml) Selection Worcestershire sauce 1 tablespoon (15 ml) Dijon mustard 3/4 cup (180 ml) Oikos Plain 2% Greek Yogurt To taste salt and pepper 6 cups (1,5 L) cooked Selection egg noodles 1/4 cup (60 ml) coarsely chopped parsley
Beef Tenderloin Stroganoff

Beef Tenderloin Stroganoff

Rate this recipe
35 Votes
4-6
Main course
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 tablespoons
    (45 ml)
    vegetable oil, divided
  • 1 lb
    (454 g)
    beef tenderloin sliced into strips
  • 1 lb
    (454 g)
    cremini mushrooms, halved or quartered
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  • 1 cup
    (250 ml)
    diced onions
  • 2
    cloves of garlic, minced
  • 2 tablespoons
    (30 ml)
    flour
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  • 1 tablespoon
    (15 ml)
    Selection dried fine herbs
  • 1 1/2 cups
    (375 ml)
    Selection beef broth
  • 1 tablespoon
    (15 ml)
    Selection Worcestershire sauce
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  • 1 tablespoon
    (15 ml)
    Dijon mustard
  • 3/4 cup
    (180 ml)
    Oikos Plain 2% Greek Yogurt
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  • To taste
    salt and pepper
  • 6 cups
    (1,5 L)
    cooked Selection egg noodles
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  • 1/4 cup
    (60 ml)
    coarsely chopped parsley
Imprimer ma sélection

Preparation

Heat 1 tbsp (15 ml) oil in a large nonstick skillet over high heat; sear tenderloin strips in 3 batches for 2 minutes each and remove to a plate.

In same skillet, add 1 tbsp (15ml) oil and sauté mushrooms over medium high heat for 3-4 minutes; remove to a bowl.

Add remaining 1 tbsp (15 ml) oil to skillet along with onion and garlic. Cook over high heat for 1 minute; stir in flour and herbs. Pour in 1/2 cup of broth while stirring constantly, until thickened. Stir in remaining broth, Worcestershire, dijon, and mushrooms; bring to a boil and let cook uncovered for 3 minutes.

Stir in beef tenderloin strips and greek yogurt; bring to a simmer for 1 minute uncovered.

Season to taste with salt and pepper and spoon over egg noodles or rice. Sprinkle with chopped parsley to serve.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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