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Beef Stroganoff

Beef Stroganoff
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Total Time: 45

Yield: 6 servings

Note: Tenderloin is the best cut of beef here, but a good cut of top sirloin can have excellent flavor and texture, if not as melt-in-your-mouth as the tenderloin.


  • 5 teaspoons kosher or sea salt, divided
  • 1-3/4-2 pounds beef tenderloin (see Note)
  • 5 tablespoons salted butter, divided
  • 1 small yellow onion, minced
  • 10 ounces (4 cups) sliced fresh button mushrooms
  • 1 pound egg noodles
  • 2 tablespoons all-purpose flour
  • 2 cups reduced-sodium beef broth
  • 3 tablespoons cognac or brandy
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup sour cream, at room temperature


Set a large pot of water to boil with 2 teaspoons salt.

Meanwhile, cut beef into slivers about 1-1/2 inches long, 1/2 inch wide, and 1/4 inch thick. Pat dry, then sprinkle with 1-1/2 teaspoons salt. Melt 2 tablespoons butter in a large (14-inch) skillet over medium-high heat, then add half the beef. Saute until seared, 4 to 7 minutes per batch, then transfer to a bowl. Repeat with remaining beef. Increase heat to high, add 2 tablespoons butter, then add onion, mushrooms, and remaining salt. Cook until mushrooms are lightly browned, about 5 minutes, then transfer to the bowl with beef.

Add noodles to the pot of boiling water and cook according to package instructions until tender. Drain and set aside, covered.

Add remaining butter and the flour to the skillet; brown 3 minutes, then slowly whisk in broth. Remove from heat and add cognac. Return to heat and whisk in mustard, paprika, pepper, and nutmeg. When sauce has thickened, turn off heat and add sour cream. Add meat, onions, and mushrooms back into the pan and stir. Serve over noodles.

Updated Wednesday, December 5th, 2007

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