Beef Stroganoff

Beef stroganoff is a comforting, cozy meal.

Originating in Russia in the mid-19th century and becoming popular around the world with considerable variation from the original recipe, beef stroganoff is comfort food at its best. While some might think of it as a heavy, old-world dinner entrée, it’s actually enjoying a well-deserved resurgence. This version features juicy beef tips, an assortment of mushrooms and just the right amount of creamy sauce.

Beef Stroganoff

Serves | 4 to 6 |

  • 1½ lbs beef tips from tenderloin or sirloin, cut into ¼-inch-wide strips
  • ½ cup, plus 3 Tbsp, flour, divided
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 3 tsp oil, divided
  • 8 Tbsp butter, divided
  • 2 cups thinly sliced assorted mushrooms
  • 1 medium onion, small dice
  • 2 large cloves garlic, minced
  • 1 Tbsp tomato paste
  • 1¼ cups cold beef stock
  • 2 Tbsp sherry
  • 1½ cups crème fraîche or sour cream
  • buttered noodles, to serve

| Preparation | Using a paper towel, pat meat dry. In a bowl, combine ½ cup flour, salt and pepper; dredge meat in mixture. Heat a medium skillet over high heat; add 1 teaspoon oil and 2 tablespoons butter. When the fat begins to bubble, add a portion of meat (all strips should be able to lay flat in the bottom of the pan) and cook until just browned on both sides. Transfer meat to a large platter. Add another teaspoon of oil to pan and repeat steps with another portion of meat until all meat is browned.

In the same skillet over medium high heat, add 1 teaspoon oil and 2 tablespoons butter. Once fat is hot, add mushrooms; sauté, 3 to 5 minutes. Remove mushrooms from pan and set aside. Reduce heat to medium and add 2 more tablespoons of butter to pan; add onion and sauté until tender but not brown, 5 to 7 minutes. Add garlic; cook, 30 to 45 seconds. Add onion and garlic to mushrooms.

In the same skillet over medium-high heat, add 2 tablespoons butter. When butter begins to bubble, whisk in remaining flour to make a roux; continue whisking as the roux gently bubbles, 2 to 3 minutes. Add tomato paste and stir to combine. Slowly pour in stock and stir constantly until mixture thickens. Add sherry; cook, 1 minute.

Add meat and mushroom-onion mixture.

Stir in crème fraîche or sour cream; cook until all ingredients are heated through. Adjust seasoning and serve over buttered noodles.