Beef Stroganoff Walter Style
This was my dad's perfect dinner.
Recipe type: Main
Serves: 6
  • 2 lbs. beef tenderloin
  • ¼ cup butter
  • 2 cups sliced mushrooms
  • 21 oz beef stock
  • ⅓ cup finely minced onion
  • ¼ cup ketchup
  • 1 clove garlic finely chopped
  • ⅓ cup flour
  • 10 oz uncooked egg noodles
  • 2 cups sour cream
  • 3 tbs butter
  1. Slice mushrooms and cut meat across the grain into ¾ inch slices then into strips 3 x ¼ inches.
  2. Melt ¼ cup butter in a large frying pan and add the mushrooms and cook til browned, then remove and set aside.
  3. Gently cook the onion and garlic being careful not to burn until the onions are translucent. Remove and set aside.
  4. Using the same frying pan, brown the meat in batches and then place all the meat back into the frying pan along with the onion, garlic, ketchup, salt and pepper and all but ⅔ cup of the beef stock. Cover and simmer for 15 minutes.
  5. Add mushrooms back into the pan.
  6. Blend reserved beef stock and the flour together and stir into the meat. (I place it in a jar and shake) Add to the pan and stir til thickened about one minute.
  7. (If you wish to make ahead, this is where you'd let it cool and refrigerate til needed)
  8. Cook noodles as directed on the package (or homemade noodles). Drain and stir through 3 tablespoons of butter.
  9. When ready to serve, reheat to boiling and stir in the sour cream.
Recipe by Orgasmic Chef at