Classic Beef Stroganoff

Published January 1, 2002.

Why this recipe works:

For our classic beef stroganoff recipe, we chose tenderloin. To build flavor, we browned the beef and mushrooms in the same pan and used beef broth to deglaze the pan and build a potent sauce. We added chicken broth, tomato paste, onion, brown sugar, and wine for flavor, a little flour for… read more

For our classic beef stroganoff recipe, we chose tenderloin. To build flavor, we browned the beef and mushrooms in the same pan and used beef broth to deglaze the pan and build a potent sauce. We added chicken broth, tomato paste, onion, brown sugar, and wine for flavor, a little flour for thickening, and sour cream for creaminess and tang.

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Serves 4

Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles are the classic accompaniment to this recipe. Add noodles to boiling water at the same time the onion goes into the pan in step 4, so that the noodles and stroganoff will be done at about the same time.

Ingredients

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