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Beef Stroganoff Recipe?

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  • Erin Jan 12, 2005 10:28 AM
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Hello! I'm looking for a knock your socks off beef stroganoff recipe. My husband is returning from a business trip this weekend and I want to surprise him with his favorite dish. I rarely make it as I have not been able to find a really flavorful and delicious recipe. Can anyone pass along a great recipe that you have tried? Thank you!!

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  1. Julia Child's The Way to Cook has a good recipe, but I don't have it here to paraphrase for you.

    1. I make up my own and posted it on my foodblog. You could easily use sour cream instead of the roux that I made, but I didn't have any and I really wanted the taste of boursin (it also adds an interesting flavor). It came out really great!

      Link: http://www.kristinwatsonheintz.com/fo...

      1. There is only one authentic recipe for Beef Stroganoff, and you must use thin strips of tenderloin, not flank, stew meat, etc. Saute lightly in butter, add sliced onions, and finish with sour cream. Season to your liking. Traditionally, it is served over shoestring potatoes, but we like dill noodles.

        1 Reply
        1. re: Jim H.

          I think 'authentic' is a difficult word, mainly because no one can agree on what exactly that means.

          Granted, I'm a very laid back, love-the-feel-and-play-of-cooking epicurean.

          Be sure and read the comments at the bottom to get my point.

          Link: http://www.russianfoods.com/recipes/i...

        2. Here is one Paraphrased from Cooks Ill. Don't forget to temper the cream.

          1 1/2 tablespoons vegetable oil
          12 ounces white button mushrooms , wiped clean and halved if small, quartered if medium, cut ino sixths if large
          table salt
          ground black pepper
          3/4 pound beef tenderloin (about 2 fillets), cut into 1/8-inch strips
          1 tablespoon unsalted butter
          1 small onion , minced (1/2 cup)
          1 teaspoon tomato paste
          1 1/2 teaspoons dark brown sugar
          1 tablespoon unbleached all-purpose flour
          1/2 cup low-sodium chicken broth
          1/2 cup dry white wine
          1/3 cup sour cream
          8 ounces egg noodles , cooked in salted water, drained, and tossed wih 2 tablespoons butter
          1. Cook mushrooms over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.

          2. Return skillet to high heat, add oil if needed coat. Sauté meat. Make sure that strips do not touch. Cook without turning till well browned on first side. Turn strips over and cook till well-browned. Add Meat to mushrooms.

          3. Add beef broth to skillet & deglaze. Reduce ¼ cup. Add broth to mushrooms/beef. Wipe skillet clean.

          4. Skillet @ medium heat melt butter. Add onion, tomato paste, and brown sugar. Sauté till onion is lightly browned and softened.
          Stir in flour until incorporated.
          Whisk in chicken broth and wine, bring to boil, then reduce heat to medium-low and simmer until thickened, about 2 minutes.

          Whisk liquid from mushrooms and beef into sauce and simmer to incorporate.

          Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce.

          Add mushrooms and beef; heat to warm through.
          Adjust seasonings with salt and pepper

          Serve over buttered egg noodles.

          2 Replies
          1. re: Frank
            f
            farmersdaughter

            I can verify that the Cooks Ill. recipe is absolutely fabulous. I have made it several times and everyone I've made it for loves it!

            1. re: Frank

              Great recipe. I LOVE this recipe.

            2. Thank you so much for all of the suggestions! I think I will go with the Cooks Illustrated recipe. It looks delicious!

              1 Reply
              1. re: Erin

                Erin,

                Two suggestions,
                1- When you saute the meat don't crowd the pan other wise the meat will not brown and will steam. Browning the meat gives the dish a real punch.

                2- Temper the cream and prevent curdling.

                Best,

                Frank

              2. I made the Cooks Illustrated recipe tonight. It was marvelous. Really simple and amazing flavour. The only thing I would consider changing is making a side of dilled butter egg noodles. That would probably send it over the top.