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Beef Stroganov

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Makes 6 servings


1/2 tablespoons unsalted butter


tablespoon all-purpose flour


cup beef broth


(1-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces


tablespoons olive oil


/2 cup thinly sliced shallot


/4 lb cremini mushrooms, trimmed and halved (quartered if large)


tablespoons sour cream at room temperature


teaspoon Dijon mustard


tablespoons chopped fresh dill


/2 teaspoon salt


/4 teaspoon black pepper

Accompaniment: buttered wide egg noodles

Step 1

Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.

Step 2

Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.

Step 3

Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.

Step 4

Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.

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