Beef Stroganoff
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Beef Stroganoff
 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. |
Beef Stroganoff crumb: quick-browned beef in a sour cream sauce Joy of Cooking includes “Beef Stroganoff”. Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker wrote it (1997 All New edition). This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. Differences: Popular internet stroganoff here is López-Alt's. He sears whole tenderloin steaks, then browns mushrooms and pearl onions in the same pan. He builds a sauce with paprika, white wine, gelatin-thickened chicken stock and a full cup of sour cream. He tosses egg noodles in the sauce and tops them with the sliced steak. The ancestor is Joy's beef Stroganoff. Joy quickly browns thin tenderloin strips with onion, then discards the onion. Joy thickens beef stock with butter and flour. It finishes the sauce with 3 tablespoons of sour cream and Dijon mustard. Joy suggests mushrooms only as a side, with egg noodles or rice pilaf. The online version is richer, tangier and full of mushrooms. |
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- Beef Stroganoff
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- Ancestor
- Beef Stroganoff
- Source
- Joy of Cooking by Irma S. Rombauer (1931)
- Differences
Popular internet stroganoff here is López-Alt's. He sears whole tenderloin steaks, then browns mushrooms and pearl onions in the same pan. He builds a sauce with paprika, white wine, gelatin-thickened chicken stock and a full cup of sour cream. He tosses egg noodles in the sauce and tops them with the sliced steak. The ancestor is Joy's beef Stroganoff. Joy quickly browns thin tenderloin strips with onion, then discards the onion. Joy thickens beef stock with butter and flour. It finishes the sauce with 3 tablespoons of sour cream and Dijon mustard. Joy suggests mushrooms only as a side, with egg noodles or rice pilaf. The online version is richer, tangier and full of mushrooms.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Serious Eats · Beef Stroganoff
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web writeups - Date
- Sep 2026
Joy of Cooking by Irma S. Rombauer (1931).
This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. This site cites three editions. One is the classic 1975 Rombauer–Becker text (Plume 1997 printing). The others are the 1997 All New edition and the 2006 75th-anniversary edition. Each dish names its edition.