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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.