"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beef Tenderloin a la Stroganoff Recipe

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This recipe for Beef Tenderloin a la Stroganoff, by , is from Abundance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vera Hultz Buller
Added: Tuesday, April 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs beef tenderloin cubes
4 T butter (oil is better to control burning)
2 T minced onions
1 small can mushroom pieces and stems
1 10-1/2 oz can cream of mushroom soup
1 10-1/2 oz beef consomme
1 T tomato paste
6 oz sour cream

Directions:
Directions:
Cook beef cubes in butter/oil until brown. Add onions and saute five minutes longer, stirring. Add enough water to keep moist and bake in 350-degree oven until tender -- about one hour. Add water, if needed. Combine mushroom pieces and stems, mushroom soup, consomme, tomato paste and sour cream. Heat to near boiling, but do not boil! Add beef cubes and simmer until flavors blend. Add salt and pepper, if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1-1/2 hours
Personal Notes:
Personal Notes:
(VERA'S NOTE) This is to be served over rice, toast points or mashed potatoes. I think the only time I mixed the noodles with the sauce was at Gladys'. I used a Creamette fancy style egg noodle and guessed the amount.

 

 

 

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