Beef Tenderloin Stroganoff

Beef Tenderloin Stroganoff


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15 minutes
4 to 6 servings
20 minutes


  • 3 tbsp (45ml) vegetable oil, divided
  • 500g beef tenderloin, sliced into strips
  • 500g cremini mushrooms, halved or quartered
  • 1 cup (250ml) diced onion
  • 2 cloves garlic, minced
  • 2 tbsp (30ml) flour
  • 1 tbsp (15ml) Selection dried fine herbs
  • 1-1/2 cups (375ml) Selection beef broth
  • 1tbsp (15ml) Selection Worcestershire sauce
  • 1 tbsp (15ml) dijon
  • 3/4 cup (185ml) Oikos Plain 2% Greek Yogurt
  • Salt and pepper to taste
  • 6 cups (1.5L) cooked Selection egg noodles
  • 1/4 cup (60ml) coarsely chopped parsley

Preparation steps

  • Heat 1 tbsp oil in a large nonstick skillet over high heat; sear tenderloin strips in 3 batches for 2 minutes each and remove to a plate. In same skillet, add 1 tbsp oil and sauté mushrooms over medium high heat for 3-4 minutes; remove to a bowl.

  • Add remaining 1 tbsp oil to skillet along with onion and garlic. Cook over high heat for 1 minute; stir in flour and herbs. Pour in 1/2 cup of broth while stirring constantly, until thickened. Stir in remaining broth, Worcestershire, dijon, and mushrooms; bring to a boil and let cook uncovered for 3 minutes. Stir in beef tenderloin strips and greek yogurt; bring to a simmer for 1 minute uncovered.

  • Season to taste with salt and pepper and spoon over egg noodles or rice. Sprinkle with chopped parsley to serve.