• Active Time 25m
  • Total Time 25m

Serves 4

This classic beef dish is named after Count Stroganoff, a nineteenth-century Russian diplomat and scion of a wealthy family that owned vast tracts of land and salt refineries in the Urals and later led the conquest of Siberia. It was Count Stroganoff who popularized the family dish in the rest of Europe. You can use top sirloin or tenderloin tips instead of beef tenderloin, and farm-raised mushrooms instead of the wild mushrooms called for in the recipe; in a pinch, use them instead of all the other types, but using several varieties of mushrooms adds to the interesting complexity of flavor in the dish.

ingredients

  • For Stroganoff:
  • 4 tablespoons butter
  • 1 pound lean beef tenderloin or top sirloin, cut into strips
  • Salt and pepper, to taste
  • 1/2 onion, thinly sliced
  • 1/4 cup sliced shiitake mushrooms
  • 1/4 cup sliced portobello mushrooms
  • 1/4 cup sliced chanterelle mushrooms
  • 1 tablespoon all-purpose flour
  • 1/2 cup beef stock
  • 1/2 cup red wine, preferably Burgundy or pinot noir
  • 1 tablespoon Dijon mustard
  • 1/4 cup sour cream
  • For Noodles:
  • 1 pound egg noodles
  • 1 tablespoon butter
  • For Garnish:
  • 1 ounce enoki mushrooms or sliced shiitake mushrooms
  • 1 bunch scallions, sliced on a diagonal

directions

TO PREPARE STROGANOFF: Heat 2 tablespoons of the butter in a heavy saute pan or skillet. Season the meat with salt and pepper, add to the pan, and brown on all sides over medium-high heat. Add the onion and mushrooms, and saute about 4 minutes longer. Cover to keep warm and set aside.

In a separate pan, blend the remaining 2 tablespoons of butter with the flour over low heat to make a roux. When the mixture begins to bubble, gradually stir in the stock and wine. Raise the heat to medium and bring to a boil, while stirring, making sure the mixture is smooth. Stir in the mustard, sour cream and reserved beef and mushroom mixture, and keep warm.

TO PREPARE NOODLE: Bring a large saucepan of salted water to a boil. Add the noodles to the pan of boiling water and cook at a low boil until al dente, about 10 minutes. Drain, then toss the noodles with the butter to coat.

TO SERVE: Arrange the buttered noodles on warm serving plates and top with the stroganoff. Garnish with the mushrooms and scallions and serve immediately.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 5329

nutrition information per serving

868 calories; 32g total fat; 224mg cholesterol; 206mg sodium; 96g carbohydrates; 7g fiber; 45g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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