Omaha Steaks Beef Stroganoff

A hearty home-cooked classic gets a facelift with this fancy stroganoff sauce
Staff Writer
Omaha Steaks Beef Stroganoff

Omaha Steaks 

A hearty home-cooked classic gets a facelift with this fancy stroganoff sauce. Omaha's Best Genuine Steak Gravy gives it extra flavor while red wine adds a splash of classiness. Pair it with Omaha Steaks Tenderloin Tips for a dish that is sure to become a family favorite.

4
Servings
553
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup olive oil
  • 1 Pound tenderloin tips, such as Omaha Steaks Tenderloin Tips
  • 1/4 Cup shallots, minced
  • 1 Tablespoon garlic, minced
  • 1 Cup yellow onion, diced
  • 1 Cup wild mushrooms, sliced
  • 1/2 Cup green onions, sliced
  • 1 Teaspoon sea salt
  • 1/4 Teaspoon black pepper
  • 1/2 Cup burgundy or red wine
  • 1 Cup beef demi-glace, such as Omaha's Best Genuine Steak Gravy demi-glace
  • 2 Tablespoons Dijon mustard
  • 1/2 Cup sour cream
  • Cooked noodles or rice, for serving

Directions

Heat olive oil in a large braising pan.

Open thawed tenderloin tips and place on a paper towel to dry.

Brown tenderloin tips, shallots, onion, and garlic. Add mushroom, green onions, salt, pepper, and wine.

Reduce by half (about 20 minutes).

Mix together demi-glace, sour cream, and mustard. Add to mixture and simmer until appropriate thickness.

Serve over cooked noodles or rice.

 

Nutritional Facts

Total Fat
31g
44%
Sugar
14g
16%
Saturated Fat
19g
79%
Cholesterol
102mg
34%
Carbohydrate, by difference
27g
21%
Protein
38g
83%
Vitamin A, RAE
63µg
9%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
92mg
9%
Choline, total
62mg
15%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
36µg
9%
Iron, Fe
5mg
28%
Magnesium, Mg
36mg
11%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
180mg
26%
Selenium, Se
15µg
27%
Sodium, Na
487mg
32%
Water
273g
10%
Zinc, Zn
3mg
38%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.