Beef Stroganoff Recipe with Tenderloin or Hamburger

Beef stroganoff was always a special dish at our house when I was a kid; still is! We salivated when mama started it, searing the meat, onions and fresh garlic sizzling in her big pot. We were a family of seven, so we always made it with hamburger meat, unlike the tenderloin I used in this recipe. No matter what the meat, this was a huge hit, one that always made daddy sit up and take notice. He was such a carnivore.

For many years I used hamburger, making it for my family, and it’s delicious too. For special occasions like a holiday or birthday we splurge, and I get a whole tenderloin from either the meat market or Sam’s Club, yes, you read that right! Sam’s has a tender, mouthwatering tenderloin, usually cheaper than the market. I get my tenderloin extra trimmed, but it’s even cheaper if you trim it yourself, taking off the silver skin that covers the connective tissue. I usually get a five-six pound one, then portion it out, freezing hunks of it for a roast, steaks, stir-fry or stroganoff. Of course, stroganoff is my favorite way to make it!

Stroganoff is the kind of dish that feels just right during cold winter months, when meals are meant to be comforting and shared. With its tender slices of beef and creamy, savory sauce, this recipe is ideal for holidays, Sunday supper, or a stolen evening when family and friends linger around the table together.

This version is elegant enough for special occasions yet simple enough to prepare without stress. It’s great for Christmas Eve, New Year’s dinner, or any cold-weather celebration where you want something hearty but refined. Served over warm rice or noodles with crusty bread and a glass of wine, it’s a dish that invites conversation, comfort, and second helpings! Let me know what you think of this stroganoff recipe.

Beef Stroganoff Recipe

Beef Stroganoff Description: This classic beef stroganoff is rich, creamy, and delightful, made with tender beef tenderloin and a savory mushroom sauce seasoned with Tony Chachere’s Creole seasoning for gentle warmth. Finished with sour cream, and served over rice or egg noodles, this is elegant enough for guests yet cozy enough for  family dinners. And don’t even hope for a single bite left, there won’t be one, so make extra for your midnight snack!

Ingredients 

• 2 pounds beef tenderloin, trimmed and cut into bite-size strips, or 2 pounds Hamburger meat

• 1 large onion, diced

• 2 tablespoons olive oil

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1 (10.5 oz) can cream of mushroom soup

• 1 carton fresh mushrooms, diced

• 1½ cup beef broth

• 1 tablespoon Tony Chachere’s Creole seasoning (adjust to taste)

• ½ teaspoon black pepper

• 1 cup sour cream, room temperature

• 1 tablespoon Worcestershire sauce

• Salt to taste (if needed)

• Cooked rice or egg noodles, for serving

Instructions

1. Heat olive oil and butter in a large skillet over medium-high heat.

2. Add beef strips in batches and sear quickly until just browned. Remove and set aside.

3. In the same skillet, add onions and sauté until soft and lightly caramelized, about 5 minutes.

4. Add garlic and cook for 30 seconds until fragrant.

5. Stir in sliced fresh mushrooms, cream of mushroom soup, beef broth, Worcestershire sauce, Tony Chachere’s seasoning, and black pepper.

6. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.

7. Return beef to skillet and cook for about 2 minutes, just until tender.

8. Remove from heat and gently stir in sour cream until smooth and creamy.

9. Taste and adjust seasoning if needed.

Serving Suggestions

• Serve over white rice or buttered egg noodles.

• Warm, crusty bread or dinner rolls.

• Green salad or roasted vegetables.

• Wine pairing: Pinot Noir, Merlot or Chardonnay.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 6