Beef Tenderloin Stroganoff with Mushrooms and Sour Cream

Classic stroganoff in a velvety sour-cream sauce with white wine and Dijon mustard — tender strips of beef tenderloin seared until deeply golden, then gently simmered with mushrooms, onion, and thyme. One sauce, one skillet — maximum flavor with no fuss. Serve with fluffy mashed potatoes and fresh parsley.

Ingredients

• 1.5 lb | 680 g beef tenderloin
• 2 cups | 470 ml beef broth or water
• 1 oz | 30 g all-purpose flour
• 3/4 cup | 200 ml dry white wine
• 1 lb | 450 g mushrooms, sliced
• 1 medium onion, diced
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 tbsp olive oil or vegetable oil
• 2 tsp salt
• 1 tbsp fresh thyme, chopped
• Freshly ground black pepper, to taste
• 1 tbsp Worcestershire sauce (optional)
• 4 1/4 oz | 120 g sour cream
• 1 tbsp Dijon mustard
• Boiled mashed potatoes, for serving
• Fresh parsley, finely chopped, for serving

Step-by-Step Recipe

1. Prepare the meat: slice the tenderloin crosswise into thin strips, then pat dry with paper towels. Season with half the salt and a generous grind of black pepper.
2. Heat a large skillet over high heat. Add the olive oil and 1 tbsp butter. Sear the beef in batches for 1-2 minutes until browned, taking care not to overcook. Transfer to a plate and cover.
3. Reduce the heat to medium and add the remaining butter. Sauté the onion for 3-4 minutes until softened. Add the mushrooms and cook for 6-8 minutes, until the moisture has evaporated and the mushrooms are nicely browned.
4. Add the garlic and thyme, stir, and cook for 30-60 seconds until fragrant.
5. Sprinkle in the flour, stir well, and cook for 1 minute so the flour turns lightly nutty and loses its raw taste.
6. Pour in the white wine, deglaze the pan, and scrape up the browned bits from the bottom. Reduce by about half over 2-3 minutes.
7. Gradually whisk in the hot broth until smooth and free of lumps. Add the Dijon mustard and, if using, the Worcestershire sauce. Simmer for 5-7 minutes until the sauce thickens to a cream-like consistency.
8. Lower the heat to the minimum and stir in the sour cream. Do not let it boil so the sauce stays silky.
9. Return the beef and any juices to the skillet and warm through for 1-2 minutes, until cooked to your liking. Adjust the seasoning with the remaining salt and pepper.
10. Serve the stroganoff over hot mashed potatoes and finish with fresh parsley.

Tips and Variations

• Alcohol-free: replace the wine with an additional 3/4 cup | 200 ml broth and 1 tsp apple cider vinegar or lemon juice for brightness.
• To prevent the sour cream from curdling: add it over very low heat and do not allow the sauce to boil. You can also temper it first by stirring a few spoonfuls of hot sauce into the sour cream, then returning it to the skillet.
• Meat: tenderloin is classic, but thinly sliced chuck or sirloin also works; cook briefly to keep it tender.
• Serving: besides mashed potatoes, egg noodles, rice, buckwheat, or creamy polenta all work beautifully.
• Sauce thickness: if you want it thicker, simmer over medium heat for 2-3 minutes. If it gets too thick, add a little broth.

Nutritional Value (per serving)

Calories	≈ 480 kcal
Protein	≈ 35 g
Fat	≈ 30 g
Carbohydrates	≈ 16 g
Fiber	≈ 3 g
Sugar	≈ 4 g
Sodium	≈ 1100 mg

FAQ

What can I use instead of white wine in the sauce?

Use the same amount of broth with 1 tsp apple cider vinegar or lemon juice. The acidity keeps the flavor balanced without alcohol.

Can I make it without mushrooms?

Yes. Increase the onion by 1 and add 1 tbsp capers or 2-3 finely chopped cornichons for a brighter flavor.

How do I keep the beef tender?

Slice the tenderloin across the grain, sear quickly in batches over high heat, and return it to the sauce only at the end to warm through.