Rich, velvety, and restaurant-quality—this upgraded stroganoff features butter-soft tenderloin, caramelized mushrooms, and a luxurious cream sauce
Beef stroganoff is a classic comfort dish—rich, creamy, savory, and deeply nostalgic. But when you upgrade the ingredients and refine the technique, it transforms from a humble weeknight meal into something worthy of a special occasion.
This version leans into bold flavors, high-quality ingredients, and carefully layered textures to create a stroganoff that's both familiar and impressively elevated.
Incredibly tender, buttery, and perfect for quick searing without overcooking
Deeply browned mushrooms and sweet caramelized onions create a side dish you could enjoy on its own
High-quality noodles add richness and silkiness to every bite
Slice the tenderloin into 1-inch thick medallions.
Season both sides generously with kosher salt, pepper, garlic powder, and 1 tbsp paprika.
Heat oil in a large skillet until shimmering.
Sear the medallions on both sides until a deep crust forms. They do not need to cook through—just develop color.
Perfect sear development on the tenderloin medallions
Remove from the pan and let cool slightly.
Slice into strips, then into bite-size pieces. Set aside.
Tenderloin sliced into bite-size pieces, ready to be added back to the sauce
Add the gelatin packets to the chicken stock.
Let sit for about 15 minutes until fully hydrated.
Pro Tip:
This enriches the sauce and gives it a luxurious, velvety texture.
In the same skillet used for the beef, add a splash of oil if needed.
Add the mushrooms and cook 8–10 minutes until deeply browned.
Add butter and pearl onions. Cook an additional 5–7 minutes.
Add sliced shallot and thyme; stir to combine.
Add 1 tbsp paprika, Worcestershire (or W Sauce), soy sauce, and Dijon mustard.
Cook for 1–2 minutes until fragrant.
The finished mushroom and onion base—so good you could serve this as a standalone side dish with steak
Pour in the white wine.
Scrape up the brown bits from the pan.
Reduce until there is ¼ cup or less of liquid remaining.
Pour in the chicken stock with the bloomed gelatin and bring to just under a boil.
Remove most of the liquid to a bowl—leave mushrooms and onions in the pan.
In a separate bowl, add the sour cream.
Slowly whisk the hot broth into the sour cream until smooth and fully incorporated.
Adjust thickness by adding more or less broth.
Return the finished sauce to the pan with the mushrooms and onions.
Add the tenderloin pieces back into the sauce.
Cover and heat gently on low, or remove from heat entirely if you want to keep the beef rare.
Important:
The longer it sits on heat, the more the tenderloin will cook to medium or well.
Boil noodles in salted water until done.
Drain and allow to air-dry a bit in the colander.
Combine the noodles with the sauce, tossing gently to coat.
Dish into bowls and garnish with parsley if desired.
Serve immediately and enjoy an elevated take on a comfort-food classic.
We'd love to see your results! Tag us on Instagram @meatsweats303 or share your experience in the comments.