Tuesday, January 12, 2016

Beef Stroganoff

I found an amazing recipe the other day for an all time favorite - Beef Stroganoff. Tender pieces of beef simmered in a rich and wonderful wine sauce.  Add mushroom quarters and you have a new twist on a favorite classic.

I loved this recipe because the sauce was perfect.  Not to thin and not to thick.  The sauce coated the noodles beautifully and the meat and mushrooms were delicious.  A nice dinner for your family or guests.

PS   This recipe got great reviews from the family.

Beef Stroganoff
From Food & Wine


  • 1/4 cup extra-virgin olive oil
  • 10 ounces white mushrooms, stems discarded and caps quartered
  • Salt and freshly ground pepper
  • 1 pound hanger steak, sliced across the grain 1 inch thick
  • 1/4 cup all-purpose flour
  • 1/3 cup dry red wine
  • 1 tablespoon unsalted butter
  • 1 small onion, thinly sliced
  • 1 small garlic clove, minced
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • 1 teaspoon chopped thyme leaves
  • 1 tablespoon chopped flat-leaf parsley
  • Buttered fettuccine or egg noodles, for serving


  1. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl. 
  2. Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak. 
  3. In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, thyme and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles. 

Serves 4


  1. This dish looks great... Long ago, I used to make it, but have not done so for years. Maybe I'll put it back in my repertoire. I wondered what chef or cookbook writer originally popularized this dish -- so I googled and found a Bon Appetit piece from a couple of years ago. It says:

    "This dish was invented sometime in the early 1800s and had its American heyday in the 1950s and 1960s, but since then has fallen out of favor (and flavor). We, however, aren’t quite ready to send beef stroganoff off to pasture, because this dish can be so much more than the standard recipe of ground beef, onions, and cream of mushroom soup." -- source:

    Well, I'm glad you didn't call for cream of mushroom soup! The recipes I had didn't either.

    best... mae from

  2. The beef slices look so very tender! Good job, Geraldine.