Kathy's Filet Mignon Stroganoff
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
4 cup
- Serves:
- 4
ingredients
- 2 (2 inch) filet mignon steaks
- 1⁄2 cup flour, for dredging beef
- 1 1⁄2 cups mushrooms, sliced
- 1⁄2 medium onion, chopped
- 1⁄2 cup butter, divided
- 2 (1/4 ounce) envelopes beef bouillon, Washington's Rich Beef Brand
- 2 tablespoons flour
- 1⁄2 cup water
- 8 ounces sour cream
- 1⁄2 cup heavy whipping cream
- salt and pepper
- 2 teaspoons Kitchen Bouquet
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sherry wine
- noodles, of your choice cooked al dente
directions
- Brown the onion and mushrooms in 4 tablespoon of melted butter. Remove to a platter with the liquid. Slice the filets into 1 inch thick steaks and then slice against the grain into 1/4 inch strips.
- Dredge the strips in the 1/2 cup flour.
- Add the remainder of the butter to the skillet and pan fry the strips to rare to medium-rare doneness. Remove from skillet and place on a platter.
- Mix the bouillon, 2 tablespoons of flour and the 1/2 cup water together and add it with the reserved mushroom/onion mixture to the skillet. This will thicken quickly, remove from heat and stir in the sour cream, Worcestershire sauce, Kitchen Bouquet and the heavy whipping cream.
- Return the filet strips to the skillet and continue heating until mixture is hot.
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RECIPE SUBMITTED BY
I am an avid cook and baker. I have a small wedding cake business, doing about 6 cakes each year strictly as a hobby. I collect cookbooks and my library is 600 plus books strong, I have recipes for practically ANYTHING and I am still looking for more.
I am the mother of two beautiful daughters and the wife of a 'very special' man. His love for food inspires me to be the best cook that I can be!!<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">