After the meat guy at the grocery store scoffed at me for wanting beef tenderloin for my beef stroganoff, I knew I had to make it a good one! Apparently he had never heard of using “such a fancy cut of beef” for stroganoff, but this recipe needs it because it turns a slow-cooker favorite into a week-night possibility. It’s another America’s Test Kitchen recipe. I swear I am not attempting to cook every recipe in there (well, maybe every yummy-looking one). This recipe is done in about an hour, and that was even with me taking my time and forgetting about veggies until near the end.
I decided on this dish for two reasons: I’d never made it before, and I’ve been having a real love affair with mushrooms lately. They have been popping up every week for a while.