Beef Stroganoff

This classic version of the Russian dish uses decadent beef tenderloin for extra flare.

  • Active:
  • Total Time:
  • Servings: 6 to 8


  • 2 tablespoons unsalted butter
  • 1 large onion, sliced
  • 6 ounces cremini mushrooms, halved or quartered if large
  • 1 3/4 pounds beef tenderloin, cut into chunks
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup heavy cream
  • 12 ounces boiled egg noodles 
  • Dollops of sour cream (about 1/4 cup total)
  • 2 tablespoons fresh dill fronds

How to make this recipe

  1. In a large heavy skillet over medium high heat, heat the butter until hot. Stir in the onion and mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in the beef tenderloin, 1 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until the beef is browned, 8 to 10 minutes. Stir in the cream and boil until slightly thickened, about 4 minutes. Season the Stroganoff to taste with salt and pepper and serve sprinkled with the dill and spooned over egg noodles dolloped with sour cream.

Contributed By Photo © Ian Knauer Published September 2014

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1044412 recipes/beef-stroganoff 2016-01-19T20:57:08+00:00 Ian Knauer 6|8|fast|weeknight-dinner|eastern-european|web-exclusive september-2014 recipes,beef-stroganoff 1044412