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Beef Stroganoff
4 servings · Prep 10 min · Cook 45 min · Total 55 min
The Russian classic, made with beef tenderloin and a sour cream sauce.
Sprinkle the gelatin over the chicken stock in a small bowl or liquid measuring cup:
2 (0.25 ounce) packets unflavored powdered gelatin (about 5 teaspoons)
2 cups (475 ml) homemade or store-bought low-sodium chicken stock
Set aside. Bring a large pot of salted water to a boil.
Combine in a small bowl 1 tablespoon salt, 1 teaspoon pepper, and half of the paprika:
Kosher salt and freshly ground black pepper
2 tablespoons (6 g) mild paprika
Season generously on all sides (some mixture may be left over):
4 (1 1/2- to 2-inch thick) beef tenderloin steaks, 6 to 8 ounces each (see note)
Press with a flat hand to adhere. Heat half of the oil in a large skillet or sauté pan over high heat until lightly smoking:
3 tablespoons (45 ml) canola or vegetable oil
Add the meat and cook, turning occasionally, until well-browned on both sides. For rare, cook to 115°F (46°C) at the thickest part of the center. For medium-rare, cook to 125°F (52°C). Remove to a plate and set aside.
Add the remaining vegetable oil to the same pan and add:
12 ounces (340 g) button mushrooms, quartered
Return to medium heat and cook, stirring and tossing frequently, about 8 minutes. Cook until the mushrooms have released their liquid and are just starting to brown. Add 1 tablespoon butter and the pearl onions: Cook, stirring, until the onions and mushrooms are softened and well-browned, about 6 minutes longer.
3 tablespoons (45 g) unsalted butter, divided
8 ounces (225 g) peeled pearl onions (about 24 onions, see note)
Add the shallots, thyme, and remaining paprika, and cook, stirring, until fragrant:
1 medium shallot, thinly sliced (about 1/4 cup)
4 sprigs fresh thyme
Add:
1 teaspoon soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon Asian fish sauce
2 teaspoons Dijon mustard
Cook, stirring, until mostly evaporated, about 30 seconds. Add any collected juices from the plate with the meat, followed by:
1 cup (235 ml) dry white wine
Cook until reduced to just a few tablespoons.
Add:
the broth/gelatin mixture
Bring to a heavy simmer. Pour off the liquid into a heatproof cup or liquid measuring cup. Add to a medium bowl:
1 cup (225 g) sour cream, plus more for serving
Whisking constantly, slowly pour the hot liquid over the sour cream until fully homogeneous.
Return to the pan with the remaining 2 tablespoons butter:
the sour cream mixture
Bring to a boil over medium-high heat and season to taste with salt and pepper. Return the steaks until barely warmed through, about 1 minute. Remove from heat.
Cook according to package directions:
1 pound (455 g) dried egg noodles
Drain and return to the pot, reserving 1 cup of pasta cooking water. Transfer the steaks to a cutting board. Pour over the noodles:
the sauce, mushrooms, and onions
Stir to coat, adding pasta water as needed for a loose, creamy consistency. Stir in half of:
1/4 cup (20 g) minced fresh parsley leaves
Thinly slice the steaks. Divide the pasta and cream sauce between 4 hot bowls. Top with the sliced steak, spooning a little extra sauce over them. Add a dollop of sour cream, sprinkle with the remaining parsley, and serve.
Citations
- Serious Eats · The Ultimate Beef Stroganoff Recipe: https://www.seriouseats.com/ultimate-beef-stroganof-recipe
- Pinterest: https://www.pinterest.com/search/pins/?q=Beef+Stroganoff
- web writeups: https://www.google.com/search?q=Beef+Stroganoff+recipe
Cookbook ancestor
Reference: Joy of Cooking by Irma S. Rombauer (1931). Publisher: Scribner, 2019 edition, hardcover, ISBN 978-1501169717.
We put this together for personal use. See the citations. This is not a cookbook reprint.