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    Beef Stroganoff

    Source of Recipe

    From "See You on Sunday" by Sam Sifton

    Recipe Introduction

    "Forget what you think you remember about this putatively Russian dish, which saw its heyday in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef Stroganoff makes for an outstanding Sunday supper: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end—especially if you use sour cream, since it so easily curdles in the heat. Crème fraîche or heavy cream will offer smoother results. This recipe is easily halved or doubled, depending on the size of your dinner. As written, it serves around eight."

    List of Ingredients

    ◦ 3 pounds sirloin roast or beef tenderloin, if you're feeling fancy, well trimmed
    ◦ ¼ cup all-purpose flour
    ◦ 1 tablespoon kosher salt, plus more to taste
    ◦ 1 tablespoon freshly ground black pepper, plus more to taste
    ◦ 1 tablespoon hot paprika
    ◦ 2 tablespoons neutral oil, such as canola or grapeseed
    ◦ 6 tablespoons unsalted butter
    ◦ 1 pound button mushrooms, cleaned and cut into quarters
    ◦ 3 medium shallots, peeled and thinly sliced
    ◦ ½ cup dry white wine
    ◦ 2 cups heavy cream or crème fraîche
    ◦ 1 tablespoon Worcestershire sauce
    ◦ 1 tablespoon Dijon mustard
    ◦ 24 ounces wide egg noodles (2 large bags)


    Cut the tenderloin into ½-inch slices against the grain, pound lightly, then cut those slices into 1-inch-wide strips. Combine the flour, salt, pepper, and paprika in a large bowl and toss to combine. Dredge the slices of meat in the flour mixture, shaking them to remove excess flour, and set the pieces on a rimmed baking sheet.

    Place a large skillet over high heat and swirl into it the oil. When the oil begins to shimmer, sauté the beef slices, in batches if necessary, until they are well browned all over but rare inside. Remove the meat to the baking sheet. Turn the heat down under the pan slightly.

    Add 2 tablespoons of the butter to the pan and, when it has melted and started to foam, add the mushrooms and toss to coat them with the fat. Cook, stirring frequently, until they have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and stir to combine.

    When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan's surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices under it, and stir to combine. Taste and adjust the seasonings. Cook for an additional 2 to 3 minutes, until the dish is hot and the beef is cooked through and medium-rare.

    Meanwhile, cook the noodles in a large pot of boiling water until they are just done, about 10 minutes. Drain and toss with the remaining 4 tablespoons butter. Serve under or alongside the Stroganoff.




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