Best Beef Stroganoff Recipe New York Times
Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: 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: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results.
1089 calories; 65 grams fat; 32 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 51 grams protein; 1019 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
How To Cook The Perfect Beef Stroganoff
One kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling.
My mother made this 50 years ago. She used flank steak, slightly frozen, sliced across the grain. It was an economical cut of meat then. First she put on the water for noodles and they cooked whilst she made the beef. She sauteed onions and mushrooms and removed them from the pan. She browned the beef slices and removed them. Then she deglazed and reduced the white wine and added the creme fraiche. Seasoning was done along the way. Dinner was ready in about 20 minutes. Magical!
Just in case folks don't have access to creme fraiche, Daisy brand sour cream does not curdle and has that cultured tang. I think this is because it is only made with cream a cultures, and not stabilizers? But I don't actually know why. It just works. I have no affiliation with the brand - I've just been frustrated by a lot of sour cream!
Real Simple Beef Stroganoff Recipe
I always add a glug of dry sherry instead of wine then some thyme or nutmeg and plenty of fresh ground black pepper.
You can increase the amount of gravy by adding 1-2 tsp of oil & using the left over flour/paprika mixture to make a roux. Use either low salt chicken or beef broth & more wine then add the cream. As soon as it’s the consistency you want add the meat & mushrooms. Be sure 2 adjust the seasonings. A dash or 2 of hot sauce will brighten it up as will a dash of really good sherry vinegar (from Shiraz).
I’ve been using the stroganoff recipe from the New Basics cookbook for years and it is a family favorite. That one calls for creme fraiche which as always worked beautifully. Also, I usually use leftover cuts from a great steak or roast and just lightly sauté them. I also offer caraway seeds as a topping for the noodles which my mom always did when I was a kid. Yum! I’ll try this recipe next time to compare.
Braised Beef 'stroganoff' Recipe
It wouldn’t surprise me if everyone’s mom introduced this dish, and for my mom and us kids beef stroganoff was fun first and always because this was her first experience using any alcohol in , which we thought wasn’t just weird but pretty darn fancy. To this day I get a smile on my face when I deglaze with brandy before adding the creme fraiche.
My mother also made this dish, and I have made it for my family as well. IMHO, the parsley is more than merely a garnish. It is MANDATORY. It makes the dish.
Must confess to preferring James Beard's recipe in his Great American Cookery cookbook. Elegant in its simplicity. Shallots, Worcester, Tabasco, sour cream, tarragon and best best cut of beef your budget allows. Look it up. to rave reviews since the 70's.
Healthy Beef Stroganoff
By all means, use generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, as the perfect blank canvas for practically any stew or braise.
Didn't have any Dijon mustard or shallots. So skipped the mustard and used a yellow onion which carmalized beautifully. Great hardy meal. Perfect for after a cold day of searching for a Christmas tree!
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This is a great recipe. Made it many times especially with leftover steak. I use cognac and add chopped fresh dill, otherwise as written.
Delightful Repast: Beef Stroganoff
Not enough dredge, too much meat, overall a lovely flavor overall, but this took two people to execute in a 90-minute timeframe. So back to Beard and Bittman, I go. Only switch I made was using Daisy sour cream instead of crême fraich. Sue me! Still, dry and if even flavorful, no way can you use high heat and expect medium rare if you have a prosumer stove. Lots to adjust with this recipe, methinks.
This is a really good and fairly simple dish. I don't think paprika added much in the way of flavor. I added minced garlic and fresh thyme to the mushroom sautée just prior to reducing it with the wine. I could use a bit more Worchestire and Dijon as well. I think next time will use sour creme instead of the heavy cream for a little more punch. Overall, good staple and should make the dinner rotation!
My husband and I really enjoyed this and stroganoff is one of his favorite meals. The heat level is higher than other recipes I’ve tried but perfect for our tastes. It’s a bit on the salty side; I’ll reduce it to 1 tsp. the next time I make it.
Traditional Beef Stroganoff Recipe With Wine
We’ve made this dish a few times. This last time, we had only pork on hand and this dish is very good with either beef or pork.
I like this recipe; it's different than my usual beef stock/tomato paste/worcestershire/sour cream. Milder, creamier. I used Sherry instead of wine because I prefer the taste; heavy cream, and added a spoonful of Greek yogurt at the end for the tang, some fresh thyme bc I had it. Everyone including tweens ate it up.
Hosting a 70s party next weekend with 5 couples. Is there any way to make this dish in advance so I’m not prepping it while people are here?This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.
Gluten Free Beef Stroganoff
495 calories; 31 grams fat; 17 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 38 grams protein; 718 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
This was really, really good. A classic version of a classic dish. I used sirloin b/c I couldn't imagine dousing pricey tenderloin in cream sauce. Grown-ups and kiddos loved it. We'll repeat!
Best Beef Stroganoff
A family favorite, made for my daughter's birthday each year! My recipe is similar, although I also add paprika and cook lots of mixed button and baby bella mushrooms in butter and add a big splash of sherry as they finish . for a larger family of 7, I use a much cheaper cut of beef and cook it a LONG time, probably 3 hours, and it is as tender and delicious as can be. I then add the sour cream just before serving.
I would try deglazing the pan with white wine, let it reduce and then stir in the stock. Also, a nice pinch of nutmeg. I learned my Stroganoff from the good old Joy of . And with such a great sauce you can change up the ratio of meat to mushrooms. Oh, and I would also try to use less butter. Even though butter is divine.
A Hungarian friend (whose family had a Russian cook pre-'56) told me to put a bit of horseradish in the Stroganoff. Always have, and it makes for an interesting and tasty addition.
First Time Making Beef Stroganoff. Turned Out Great! (recipe In Comments)
I have a “beef” with this recipe and many others. Onion doesn’t get “transparent”. The best you can do is translucent. I wonder how many cooks have ruined their onions waiting to achieve transparency. Perfect transparency in onions, as in government, is not possible.
No paprika at all? I can't even imagine this. The combination of the mushrooms, paprika, and sour cream (or creme fraiche or heavy cream) literally makes this dish.
I was able to use tenderloin that was on sale, and used hen of the woods mushrooms that we had harvested this past fall. There is no need to use paprika with great mushrooms and good meat. One tip learned from my mother in
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