Beef Stroganoff

Beef Stroganoff is classic Russian comfort food, but Americans seem to have happily adopted it into their repertoire as well. Although Stroganoff can be made out of cheaper cuts of meat, my butcher had a sale on tenderloin tails, so I decided to spoil us with a gourmet version for a group lunch. The trick is making the sauce and beef separately so the steak doesn’t overcook.


Serves 4-6

2 lb good steak Saucy Note: I used tenderloin tails, which are the less attractive but perfectly delicious ends of the tenderloin. They are sold at a much cheaper price than regular tenderloin. New York, rib eye, or sirloin steaks are all acceptable for this recipe though, depending on your preference.

3 cups extra wide egg noodles

45oz. beef broth

2 inches tomato paste

1 cup fatty beef ends from freezer, or trimmed from steaks

1 tbsp. paprika

1 onion, chopped

½ cup sliced mushrooms

½ cup sour cream

2-spoonful crème fraiche

Worcestershire sauce

Soy sauce


2 tbsp. butter


Trim beef and cut into 1” cubes. Place in a bowl and toss with just enough Worcestershire to coat the beef, plus a few drops of soy sauce and a pinch of salt. Set aside while preparing the rest of the dish.



Preheat broiler to high. Prep onions and mushrooms and set aside.


Sear fatty beef ends well over medium-high heat. Remove from pan and place on a clean plate. Deglaze pan with sherry, and then reduce heat to low and add onions and mushrooms. Cook slowly, stirring frequently, until mushrooms reduce in size by about half and the onions are starting to brown.




Return beef to pan, including accumulated juices and turn heat back to medium-high. Add tomato paste and deglaze pan again, this time with a few tablespoons beef broth. Stir until tomato paste is well incorporated, adding more beef broth if necessary. Once combined, add the remaining beef broth and bring liquid to a boil. Reduce to a simmer and cook until there is a little over 1 cup of liquid (err on the side of more, since you can reduce it once you separate it.)


Boil water for noodles while the sauce is deglazing. Don’t forget to salt the water!!

Strain broth and return to pan, reserving mushrooms and onions if desired. My husband does not enjoy either of those textures, so I remove them. Discard the beef, unless you like very well done meat.

Boil the noodles for 7-9 minutes. While the noodles are boiling, slowly reheat the sauce and whisk in the sour cream and crème fraiche – it will be a little chunky at first, but will get smoother as the temperature equalizes. Make sure the sauce is hot, but don’t boil it.

Place as many beef pieces as will fit onto a broiler pan. Leave a little space between each piece, broiling them in multiple batches if necessary. Broil for 1 minute on each side for medium rare, adding 30 seconds a side for each additional level of cooking. Put cooked pieces on a large plate and repeat with remaining beef.

Drain noodles, and then return them to the warm pot and add the butter. Stir to coat, then spoon into individual bowls. Add 4-6 pieces of steak to each bowl and cover with gravy. Garnish with extra sour cream if desired.


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