Beef Stroganoff


There are few things I enjoy more than a hearty, thick, rich beef stroganoff.  My grandma used to make this hearty Russian dish, finishing it with a dollop of sour cream.  I loved taking her in her later years to a local Marie Callendar’s restaurant who did a pretty good job with their version of this comforting dish.

I tore this recipe out of the September 1999 edition of Bon Appétit Magazine and it’s been my go-to ever since!


    • 1 + 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips (I prefer chunks)
    • 4 tablespoons olive oil
    • 12 tablespoons (1 + 1/2 sticks) butter
    • 1/2 cup finely chopped shallots
    • 1 pound small button mushrooms, thickly sliced
    • 2 cup canned beef broth
    • 4 tablespoons Cognac
    • 1 + 1/2 cup crème fraîche or whipping cream
    • 2 tablespoons Dijon mustard
    • 2 tablespoon chopped fresh dill
    • 12 ounces wide egg noodles
    • 1 tablespoon paprika


    1. Pat meat dry with paper towels. Sprinkle with salt and pepper.
    2. Heat oil in heavy large skillet over high heat until very hot.
    3. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side.
    4. Transfer to rimmed baking sheet.
    5. Melt 4 tablespoons butter in same skillet over medium-high heat.
    6. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes.
    7. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.
    8. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.
    9. Stir in crème fraîche and Dijon mustard.
    10. Add meat and any accumulated juices from baking sheet.
    11. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes.
    12. Mix 1-2 teaspoons cornstarch into 2 tablespoons cold water and stir into the sauce to thicken
    13. Stir in chopped dill.
    14. Season to taste with salt and pepper.
    15. Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes.
    16. Drain.
    17. Transfer to bowl.
    18. Add remaining butter and toss to coat.
    19. Season with salt and pepper.
    20. Divide noodles among plates.
    21. Top with beef and sauce. Sprinkle generously with paprika.

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