Beef Stroganoff Supreme
Beef Stroganoff Supreme offers tender steak pieces in a rich, creamy mushroom sauce with a hint of mustard and Worcestershire. Perfect for a special dinner, its savory flavors and comforting texture make it a delightful choice for beef lovers seeking a luxurious yet hearty meal.
Ingredients
- 2 lb. steak, cut into bite-size pieces (filet mignon) ⓘ
- 1 1/2 Tbsp. flour ⓘ
- 1/2 tsp. salt ⓘ
- 2 Tbsp. butter ⓘ
- 3/4 lb. fresh mushrooms in quarters ⓘ
- 3 medium onions, coarsely grated ⓘ
- 1 clove garlic, finely chopped ⓘ
- 10 1/2 oz. can beef consomme ⓘ
- 1 Tbsp. catsup ⓘ
- 1 Tbsp. mustard ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1 Tbsp. mustard ⓘ
- 1 tsp. Worcestershire sauce ⓘ
Instructions
- Roll steak cubes in flour and salt mixture.
- Brown meat in a heavy skillet in butter until browned on all sides.
- Add mushrooms, onions, and garlic to the skillet.
- Brown for 3 to 4 minutes, then set aside.
- In a saucepan, lightly brown flour in butter.
- Add beef consomme, mustard, catsup, Worcestershire sauce, salt, and pepper; cook until thickened.
- Add sour cream and wine to the meat mixture.
- Cover and simmer for 20 minutes.
- Serve over rice.
Tips & Substitutions
For a richer flavor, consider using a mix of mushrooms, such as shiitake or cremini, alongside your button mushrooms. If you don't have filet mignon, sirloin or ribeye can work as substitutes. When browning the meat, avoid overcrowding the skillet to ensure a good sear. This dish can also be elevated with a splash of white wine, reminiscent of Beef Bourguignon.
Serving Suggestions
Serve your Beef Stroganoff Supreme over fluffy rice or egg noodles for a comforting meal. A side of steamed green beans or a fresh garden salad complements the richness of the dish. For a heartier option, serve with crusty bread to soak up the delicious sauce. This dish also pairs beautifully with a glass of red wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of beef broth or water to maintain moisture. Avoid microwaving as it can make the beef tough. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Stroganoff Supreme contains roughly 764 calories, with 20g protein, 143g carbohydrates, and 13g fat. It is an excellent source of protein (41% of the Daily Value), iron (28% of the Daily Value), and calcium (26% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1919mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute other cuts of beef, such as sirloin or ribeye, if filet mignon is not available. Just ensure the meat is tender and cut into bite-sized pieces. For a leaner option, consider using lean beef stroganoff cuts, which will still yield a delicious result.
What can I substitute for sour cream?
If you prefer a lighter alternative to sour cream, Greek yogurt is a great substitute that will provide a similar creaminess with added protein. You can also use cream cheese, softened and mixed with a bit of milk to achieve the desired consistency.
How can I make this dish vegetarian?
To create a vegetarian version of Beef Stroganoff, replace the steak with hearty vegetables like portobello mushrooms or tempeh. Use vegetable broth instead of beef consomme, and ensure to add plenty of seasoning for flavor. This way, you can enjoy a delicious vegetarian alternative without sacrificing taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).