This is a gift to those who’ve been asking about this recipe for years. I’ve been neglectful about my food blogging recently, instead spending my energy moaning and groaning about my teens, their friends and parents. Take heart, today is about food. Hearty, Sunday dinner kinda food.
This recipe is my mother’s. Sort-of and mostly. I’ve added a few things, changed a few things, but pretty much, I give credit to my mother, Linda, who is the best cook EVER. Besides both sets of grandparents.
When I was newly married and we were very poor, I utilized stew meat and a pressure cooker to make this dish. Even then, I had dental students showing up at my door with raw meat, begging me to make it for them. True story. As times got better, the cut of meat improved to top round, and now we use a whole or butt of a tenderloin when it’s on sale. Kroger has 1/2 tenderloins on special right now for 8.99 lb. Quite a bargain.
You Will Need:
For the Stroganoff:
3lbs. beef tenderloin (other cuts take far longer to cook, but it can be done and will still end up delicious.)
1 Large yellow onion (finely chopped)
2 Tablespoons dill weed
Garlic (to taste) fresh, minced, powdered, smashed, whatever.
Tony Chachere’s Seasoning to taste (or any type of seasoned salt)
1/2 Cup flour
1 Can Cream of Mushroom Soup (I keep this as my rescue just in case I need the gravy to be a little thicker, richer, whatever…)
Kitchen Bouquet (1/2 teaspoon if your gravy fails to brown enough)
1 Small container baby bella mushrooms chopped
1/4 Cup butter
1 16 oz. container sour cream (can use light, but not fat free)
For the Potatoes:
I’m going to give you the gift of information. Ore Ida Steam ‘n Mash potatoes in the frozen section of the grocery store are all you need to make the most amazing homemade mashed potatoes. Forget all that annoying peeling and cubing and boiling. Bleh.
2 bags Ore Ida Steam ‘n Mash Idaho Potatoes (you’ll thank me)
3-4 Tablespoons butter (more or less)
Add milk a 1/4 cup at a time until potatoes are light and fluffy.
The potatoes already have salt, so don’t add any extra salt. I promise they have enough!!
Black pepper if desired.
Have the meat trimmed and cubed like stew meat ahead of time (they will do this for you at the store)
Melt butter (don’t burn) in a large skillet. Add meat seasoned with Tony’s, garlic and some of the dill. sprinkle flour a little at a time until it starts to sizzle and brown. Turn meat in skillet, then add more flour. Scrape the bottom of skillet so it doesn’t stick and burn. Make sure the meat/flour is nice and brown before adding onions and mushrooms. Allow onions and mushrooms to cook with browned meat for about ten minutes. If there is too much meat, do this in two batches. Transfer to a larger pot to cook once meat is browned with flour/onions/mushrooms. Add a little water to the skillet to dredge all the leavings and incorporate this into the water. This should look like gravy. Add to the pot with meat. Sprinkle remaining dill and combine with meat.
Note: If your gravy fails to become brown enough after, use a little Kitchen Bouquet (1/2 teaspoon or so to darken and thicken)
Add only enough water to make a thick gravy and stir well. Turn heat to medium-low. Remember, if you’re dealing with tenderloin this will cook quickly. If after twenty minutes you feel your Stroganoff “needs something,” add the cream of mushroom soup. Also, feel free to season to taste. I don’t recommend cooking only to a rare or medium-rare center for this dish. The tenderloin will remain tender within the gravy and won’t get chewy or dry. The bloody flavor isn’t a good mix here.
Remove pot from heat and wait a few minutes until boiling has stopped. Add sour cream and stir gently. Do not boil again or the cream will curdle.
Prepare potatoes as directed above.
Serve over mound of mashed potatoes! Great with crusty French Bread…