Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Tenderloin Stroganoff




Source of Recipe


MOM
2 pounds beef tenderloin, cut into bite-sized pieces
2 cups fresh mushrooms, sliced
1 large onion, chopped
2 cloves garlic, minced
1 16 oz container sour cream
1 Tbsp Worcestershire sauce
1/4 cup flour
1/4 cup butter
1/4 cup dry red wine (optional)
1 14 oz can beef broth
salt and pepper to taste


Lightly coat tenderloin pieces with flour, salt, and pepper.

In a large saucepan, sauté beef in butter with onions, mushrooms, and garlic until meat is browned and onions and mushrooms are tender. Add Worcestershire sauce and beef broth and cook over medium heat for 10-15 minutes. Stir in sour cream and wine and heat for about 5 minutes.