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Beef Stroganoff - your best recipe?

I'm having trouble finding a good recipe. I don't want to do the Ad Hoc voluminous version. I usually love the recipes in Joy Of Cooking but it has no mushrooms. I probably could just wing the damn thing, use the ingredients I like and make a pretty good version. But I need a really good one for a dinner next week. Anyone?

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  1. There are other threads on here about this contentious topic. Any basic Russian cookbook will give you the general idea. Thin meat of top quality sautéed in butter witih lemon, dill, onion--some say garlic some say not---add sour cream, stir and serve over fried shoestring potatoes. No Russian I know would be caught dead with noodles.

    My mother had one from Greenwich, Conn, circa 1960 that calls for thin sliced sirloin with seasaoned flour pounded into the meat. Brown the meat in butter and drain. Melt another stick o butter and soften a large onion, some dill, a bit of garlic, . Add a bay leaf. Combine one-half beef stock and one half red wine (or less wine if you prefer). Put meat in and simmer for about 30-45 minutes. Add lemon or lemon zest and one cup of thick, black coffee when ou have about 15 minutes to go. Add sour cream and turn off heat. Let sit for about five minutes and adjust seasoning. Serve over wild rice. This always goes oer well, even with purists.

    2 Replies
    1. re: hazelhurst

      Where are you on cognac or mustard?

      1. re: Tom P

        I have used them both and I do like some Coleman's mustard. I once used Zatarains and it was OK but I thought the Coleman's dry worked better. One of the best I ever did had Armagnac and a medium quality (not really top-notch)Cavados works, too. not much, though

    2. I love this version, which has no sour cream. We had it at a B&B in New Zealand and the owner was Swiss -- she said this was her family's traditional recipe. I have no knowledge of what "classic" stroganoff means or what the history of the dish is. I do know that this is delicious. :)

      600 grams finely sliced beef tenderloin or sirloin
      250 grams mushrooms
      1 finely chopped onion
      2 cloves of garlic
      100 ml white wine or dry sherry
      beef broth
      1 tablespoon flour
      250 ml cream (approx)
      grated rind of half a lemon
      1/2 tsp dried basil
      salt & freshly ground pepper to taste

      Brown the meat in hot oil – set aside in a warmed platter.
      Saute onion & sliced mushrooms till soft. Add wine, simmer briefly, add cream, add flour, dried basil, lemon rind and stir to combine. Add browned meat & simmer gently until tender (only a couple of minutes, max). Add salt & freshly ground pepper to taste & garnish with fresh chopped parsley or basil.

      I like to serve this with spaetzle.

      5 Replies
      1. re: TorontoJo

        Is it wine or broth? Or broth in addition to the wine? If so, about how much broth?

            1. re: TorontoJo

              I'm confused. Your recipe has beef broth listed in the ingredients.

              1. re: gmm

                Ugh, I'm so sorry! I totally missed that -- it's been a while since I've made this. I usually find that I get plenty of juices when I saute the beef and I add that back in at the end with the beef. But if you like your stroganoff saucier, you can add a bit of beef broth.

                Apologies for the confusion.

        1. My favorite version starts with sliced tenderloin. Deglaze with Cognac (or brandy), add portobello, crimmini, and white mushrooms, Dijon mustard, sour cream, and chopped dill. Buttered wide egg noodles and voila!

          1. I like it with really good beef stock, dry sherry, onions, herbs of the moment, mushrooms, a bit of soy for umami, sour cream, and seared medium-rare steak chunks - sirloin or filet.

            Maybe not traditional but darn good.

            1. Perhaps not traditional but I like this recipe http://www.foodnetwork.com/recipes/ty....

              I've heard the Cook's Illustrated version is also good. http://myyearwithchris.wordpress.com/...

              1 Reply
              1. re: fldhkybnva

                This isn't a dish I'd ever liked but the Cook's Illustrated version linked above it great. Searing the meat until medium rare in larger pieces then slicing it at the end is a great idea, as is getting the water out of the mushrooms before adding them to the pan.

              2. I forgot to mention that my versions do have mushrooms...originally used the white Penna kind and then started using dried wild mushrooms for more flavor. I think Russians get more out of mushrooms than anyone else...that I have seen, anyway.

                1. My go-to - with cognac and mushrooms. :-)

                  Beef Stroganoff

                  1 lb lean beef -- sliced thinly
                  salt and freshly ground black pepper -- to taste
                  2 Tbsp butter -- divided
                  1 large minced shallot -- about 1/4 cup
                  1/2 lb mushrooms -- cleaned and sliced
                  1/4 cup beef broth -- up to 1/2 cup (I've used a combination of mushroom broth and red wine in the past)
                  2 Tbsp cognac
                  1 cup sour cream -- or creme fraiche (use more if needed)
                  salt and freshly ground black pepper -- to taste

                  Pat meat dry with paper towels. Sprinkle lightly with salt and pepper. Heat 1 Tbsp. of butter in heavy large skillet over high heat until very hot. Add meat in single layer and cook just until brown on outside, barely 1 minute per side. Transfer beef to a bowl.

                  Melt remaining butter in the same skillet, and add minced shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add sliced mushrooms and sauté until liquid evaporates, about 8-10 minutes. Add broth, then cognac. Simmer over medium-low heat until liquid thickens and slightly reduces, about 5-8 minutes. Remove from heat.

                  Slowly stir in sour cream, whisking constantly so the sour cream doesn't break. Add meat and any accumulated juices from bowl. Return to low heat until meat is heated through and not overcooked, about 2 minutes. Season to taste with salt and pepper.

                  Serve over cooked egg noodles and sprinkle with paprika.

                  1. Thanks, everyone, for all these ideas and recipes. Huge help! I will mull until Saturday and then pick one … or combine (as is my won't)

                    again thanks!

                    1. You might like the recipe in Jeff Smith's "The Frugal Gourmet on our Immigrant Ancestors." It's a basic beef, onion, mushroom, seasoning recipe, served with kasha.

                      1. I slice steak thin, flour lightly, and brown in peanut oil. Toss in minced shallots and halved mushrooms, add beef broth, Sherry, oregano, spicy paprika, ground pepper, a little tomato paste, and sour cream.

                            1. re: monkeyrotica

                              So funny that the person who posted that says they used eye round instead of filet. Vastly different cuts of meat, except that both are lean... A great addition to the long list of Internet recipes where people substitute ingredients; at least this person didn't complain!

                              1. re: Karl S

                                I figure it's more important to use what tastes good to you than blindly adhere to some recipe. So if round or filet or chuck or tempeh works, more power to you.

                            2. From what I understand, it traditionally contains mustard, no mushrooms, and is served with thin, crispy French fries rather than noodles.

                              1. This one is easy and quick (I do add sliced fresh mushrooms.)

                                1. Maybe I'm the only one, but the recipe I've used since the 1970s (newspaper clipping) calls for doing almost everything the day before, and then heating and adding the sour cream just before serving. Don't know if it makes it more tender, but it sure is convenient if you're having company!

                                  The original recipe called for onion only, butter only to sautee, mushrooms, tomato paste, broth plus white wine/vermouth and dill. The one wild card is that you sprinkle Adolphs Meat Tenderizer on the meat after slicing, and before sautéing.