Friday, May 31, 2013

Beef Stroganoff

Mmm...onions, mushrooms, beef, noodles, sour cream...Beef Stroganoff can definitely be described as a comfort food. Late May probably isn't the season for this rich dish but it just sounded good and I hadn't made it in years. I adapted this recipe from the old American Fannie Farmer Cookbook. They describe the dish as "tender beef in a tangy sauce". 

For the beef selection, the recipe suggests tenderloin, which I couldn't find yesterday so I used beef steak tips. You can also use ground sirloin to cut costs. Cut the meat diagonally across the grain.

Serves 4.


  • 4 tablespoons butter
  • 2 tablespoons minced yellow onion
  • 1 pound beef tenderloin, cut in thin 1" x 1/2" strips 
  • 1 pound Crimini mushrooms, sliced
  • 2 cups sour cream
  • 1/3 cup white wine
  • Dash of Worcestershire sauce
  • 1 tablespoon flour
  • Pinch of nutmeg
  • Sea salt
  • Freshly cracked black pepper 
  • 1/2 pound egg noodles for serving (or rice)


  1. In a large pot, bring water to boil for egg noodles and cook according to package directions. (Or prepare rice if preferred.)
  2. Meanwhile, melt 2 tablespoons of butter into a large heavy skillet. Add the onion and saute on low until transparent. Remove from pan and set aside.
  3. Turn the heat to medium high, add the beef, and cook until all sides are browned. Remove the beef and set aside with the onions.
  4. Add remaining butter to the skillet and white wine. Cook down for 5 minutes. Add mushrooms and satuee until softened, about 3 minutes.
  5. Whisk in the sour cream. Simmer over low heat. Season with Worcestershire, nutmeg, salt and pepper. Whisk in flour to thicken sauce.
  6. Add beef and onions back to the pan and simmer until warmed through.
  7. Serve over egg noodles or rice.

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