Creamy Beef Stroganoff with Green Pepper
Tender strips of beef cooked with onion, mushrooms, Anaheim pepper, butter, and cream for a rich skillet dinner.
By Moow Editorial ·
- Serve with rice or spaghetti.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 3 servings
- Prep time: 10 minutes
- Cook time: 35 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 3 servings.
- Calories: 670 kcal
- Protein: 40 g
- Carbohydrates: 12 g
- Fat: 52 g
- Sodium: 892 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 500 g (17.6 oz) beef tenderloin
- 1 large onion
- 250 g (8.8 oz) mushrooms
- 1 long Anaheim pepper
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1 cup (240 ml) heavy cream
- 2 tablespoons olive oil
- 1 tbsp butter
Directions
1. Cut the beef, onion, and green pepper into thin strips and slice the mushrooms.
2. Heat 1 tablespoon oil in a large skillet over high heat. Sear the beef quickly in two batches until browned; transfer to a plate.
3. Add the remaining oil and butter, then cook the onion and pepper until tender.
4. Add the mushrooms and cook until they release their moisture. Season with the salt and black pepper.
5. Stir in the cream and simmer until slightly thickened. Return the beef and any juices for 1–2 minutes, just until hot, then serve.
Sources
Contains milk. Whole cuts of beef should reach at least 145°F (63°C) followed by a 3-minute rest; simmer longer if needed for tenderness. Refrigerate leftovers within 2 hours.