The Ultimate Beef Stroganoff Recipe
- ⏱ 1 hour 5 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Beef tenderloin, mushrooms, pearl onions, and egg noodles are combined in a creamy wine sauce.
Adapted from Serious Eats.
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This recipe, inside the app
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The Ultimate Beef S...
0/0
COOK 1COOK 2
1Mise en place
Prep 12 oz button mushrooms: quarter
Prep 8 oz pearl onions: peel
Prep 1 shallot: thinly slice
2Season the steaks
3Plate and serve
+ 25 more steps in the app
The Ultimate Beef S...
0/0
COOK 2COOK 1
1Mise en place
2Season the steaks
In a small bowl, combine 1 tablespoon salt, 1...
Season the steaks generously on all sides with the...
3Plate and serve
+ 25 more steps in the app
Ingredients
- 2 packet unflavored powdered gelatin
- 2 cup low-sodium chicken stock
- kosher salt and freshly ground black pepper, to taste
- 2 tbsp mild paprika
- 4 beef tenderloin steaks
- 3 tbsp canola oil
- 12 oz button mushrooms (quartered)
- 8 oz pearl onions (peeled)
- 3 tbsp unsalted butter
- 1 shallot (thinly sliced)
- 4 sprig fresh thyme
- 1 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1 tsp Asian fish sauce
- 2 tsp Dijon mustard
- 1 cup dry white wine
- 1 cup sour cream
- 1 lb dried egg noodles
- 1/4 cup fresh parsley leaves (minced)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 12 oz button mushrooms: quarter
- Prep 8 oz pearl onions: peel
- Prep 1 shallot: thinly slice
2. Season the steaks COOK 1
- In a small bowl, combine 1 tablespoon salt, 1 teaspoon pepper, and half of the paprika
- Season the steaks generously on all sides with the mixture, using only as much as needed, and press with the flat of your hand to adhere
3. Brown the steaks COOK 1
- In a large skillet or sauté pan, heat half of the canola oil over high heat until lightly smoking
- Add the steaks and cook, turning occasionally, until well-browned on both sides and the centers register 115°F (46°C) at the thickest part for rare or 125°F (52°C) for medium-rare
- Remove the steaks from the pan, transfer them to a plate, and set aside
4. Bloom the gelatin COOK 2
- In a small bowl or liquid measuring cup, sprinkle the gelatin over the chicken stock, Set aside
5. Mise en place COOK 2
- Prep 1/4 cup parsley leaves: mince
6. Boil salted water COOK 2
- Bring a large pot of salted water to a boil
- Cook the egg noodles according to package directions
- When cooked, drain and return them to the pot, reserving 1 cup of pasta cooking water
7. Brown mushrooms and onions COOK 1
- In the same pan, add the remaining canola oil and the mushrooms
- Return to medium heat and cook, stirring and tossing frequently, until the mushrooms have released their liquid and are just starting to brown, about 8 minutes
- Add 1 tablespoon butter and the pearl onions and continue to cook, stirring, until the onions and mushrooms are softened and well-browned, about 6 minutes longer
- Add the shallot, thyme, and remaining paprika, and cook, stirring, until fragrant
- Add the soy sauce, Worcestershire sauce, fish sauce, and mustard and cook, stirring, until mostly evaporated, about 30 seconds
🤝 Cook 2 hands over the button mushrooms, pearl onions and shallot.
8. Reduce the wine COOK 1
- Add any collected juices from the plate with the steaks, followed by the white wine
- Cook until reduced to just a few tablespoons
- Add the broth/gelatin mixture to the pan and bring to a heavy simmer, Carefully pour the liquid into a heatproof cup or liquid measuring cup
- In a medium bowl, add the sour cream, Whisking constantly, slowly pour the hot liquid over the sour cream and whisk until fully homogeneous
🤝 Cook 2 hands over the gelatin.
9. Finish the sauce COOK 1
- Return the sour cream mixture to the pan along with the remaining 2 tablespoons butter
- Bring to a boil over medium-high heat and season to taste with salt and pepper
- Return the steaks to the pan until barely warmed through, about 1 minute
- Remove from heat
10. Combine noodles and sauce COOK 2
- Transfer the steaks to a cutting board and pour the sauce, mushrooms, and onions over the noodles
- Stir to coat the pasta, adding pasta cooking water as necessary until it reaches a loose, creamy consistency
- Stir in half of the minced parsley
🤝 Cook 1 hands over the sour cream mixture.
11. Plate and serve BOTH
- Thinly slice the steaks
- Divide the pasta and cream sauce evenly between 4 hot serving bowls
- Top with the sliced steak, spooning a little extra sauce over them
- Add a dollop of sour cream, sprinkle with the remaining parsley, and serve, advising guests to remove large thyme sprigs as they find them
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