This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the “gourmet” chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.
Ingredients
Makes 4 servings
1
2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2
tablespoons vegetable oil
6
tablespoons (3/4 stick) butter
1
/4 cup finely chopped shallots
1
pound small button mushrooms, thickly sliced
1
cup canned beef broth
2
tablespoons Cognac
3
/4 cup crème fraîche or whipping cream
1
tablespoon Dijon mustard
1
tablespoon chopped fresh dill
12
ounces wide egg noodles
1
tablespoon paprika
Step 1
Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
Step 2
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
Step 3
Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.
How would you rate Beef Stroganoff?
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This is one of the most delicious meals I have ever prepared. Per the suggestions of other reviewers, I added worcestershire sauce and garlic. In addition, I doubled the sauce recipe, ABSOLUTELY DELICIOUS!!!!
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Delicious! You can’t add too many shallots, it’s fine to sub white wine for the cognac, added parsley with the dill and skipped the lemon. Most important is to just sear the steak so it’s basically still raw when you add it to the sauce – that way it doesn’t get overcooked.
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Delicious! Used sour cream and it was perfect.
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Pretty great. Made this on a cast iron skillet and incorporated a few dashes of Worcestershire and some minced garlic as other reviewers suggested. Really tasty!
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I make this dish annually for New Year’s as it is a family favorite and going on 10 years now! I use the leftovers from my prime rib roast in place of the tenderloin. I end up using maybe 1 ½ pounds of the roast – using 2 ½ pounds make the dish too meat heavy and there is not enough sauce at the end. I use a whole can of broth and 3 T. Cognac. I learned not to cook down the broth too much (I cook it down about half) or you will not have enough to flavor the sauce at the end. I also use at least the ¾ cup of whipping cream or creme fraiche or sour cream and 1 T. dijon mustard depending on how much sauce I want at the end. Great every time!
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Made two versions of this on the same night – beef for the masses, and tofu to accommodate a vegetarian dinner guest. Both were delicious! For the beef version, I used leftover grilled flank steak that had been prepared 2 nights earlier with just a simple seasoning of salt and pepper. For the tofu version, I used Better Than Bullion mushroom stock and firm tofu sliced into cubes. Substituted sour cream for the creme fraiche in both pans. Added a touch of cornstarch to silken up the sauce. And added a TON of mushrooms – went with tripling the sauce in total – 2/3 for the meat version, and 1/3 for the tofu version. This served a total of 8 diners, with a decent amount of leftovers. Accompanied with roasted Brussels sprouts. This was a crowd pleaser, and perfect for a beautiful autumn dinner.
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Forgot to add in my previous review: added minced garlic, and worcestershire sauce. Also , used baby Bella mushroooms.
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Made this a few days ago and it was delicious. I realized that I have been making this dish for over 40 years! Pan searing the beef in small batches, holding it and then adding at the end (which I had not done in the past) makes for tender meat. The Dijon also adds depth of flavor. Did not have brandy or cognac, but it was not missed. Will definitely make again and again.
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One of my Most Favorite dishes growing up. Did not have creme fraiche or whipping cream, nor did I have sour cream (which is what my mom used,) so I used plain yogurt. Substituted dry sherry for the cognac (cognac would be better.). Served over egg noodles & dill. YUM!
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Really great–the mustard really shines
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Great flavour …a keeper for sure !! Lots of shallots and a couple of stems of garlic scapes..chopped a mix of cream and sour cream ..used cognac and a good amount of paprika…yummm
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adding a few splashes of worchestershier to the mix helps the depth of flavor.
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Almost everything about the original recipe is superb and it is a great foundation for stroganoff. It is seriously the most flavorful beef stroganoff I’ve ever had. However, I did make a few alterations that I personally believe work out for the better
First off with the beef, I added a generous see you dashes of paprika, a generous pinch of salt, and a few dashes of black pepper. When I seared the beef, I saved all the juice from the beef on a plate. Also, I added one entire yellow onion to the shallot. I cooked the onion with the shallots and mushrooms just as the recipe says. When it came time for the beef broth, I added the juice from the seared beef before adding the broth and cognac. I figured this might help the sauce not be so greasy and loose. Instead of crème fraîche or cream, I added 3/4 of a cup of sour cream. Also, be sure to add a pinch of salt and pepper each time there is a next step. I did this especially with the onion and mushrooms. Other than that, I followed the recipe exactly
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Can’t even imagine how many calories are in this dish… Regardless, I prepared pretty much as written, only expanding sauce and using sour cream rather than creme fresh. It was tasty, but lacked a certain depth of flavor. I attribute this to using boxed beef stock rather than anything home made. To quote Gertrude Stein, “there was no ‘there’ there.” I will revisit recipe, with greater integrity, and better stock.
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We made this for a quick dinner and loved it. Used a lean filet and substituted good sherry for the cognac. I also added a generous dollop of sour cream and it didn’t hurt the recipe one bit. If I can offer a suggestion, double the shallots if you’re a fan of their flavor, this dish really brings them out beautifully. Totally forgot the paprika. Oops. Didn’t miss it. Yum. Will make again!
