Adam’s Beef Stroganoff
4.0
(56)
Ingredients
4 Servings
7
1
1
1
1
2
4
1
½
2
1
12
3
Preparation
Step 1
Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10–12 minutes. Transfer to a large bowl.
Step 2
Increase heat to high and heat 2 Tbsp. oil in same skillet. Cook beef, tossing often, until browned on all sides, 5–8 minutes. Transfer to bowl with mushroom mixture.
Step 3
Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8–10 minutes. Add broth and cream, bring to a simmer, and cook until reduced by half, 20–25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy, 8–10 minutes. Add mushrooms and beef with any accumulated juices and cook, stirring occasionally, until just heated through.
Step 4
Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.
Step 5
Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.
Nutrition Per Serving
Leave a Review
Reviews (56)
Back to TopThe reviews here had me a little worried but this recipe was awesome. I found this recipe because we had a ton of beef tenderloin left over from Xmas. I tinkered with a few things only because of personal tastes: finely chopped the mushrooms because we like the flavor not the texture, subbed 1/4 cab sauv that I was drinking in the broth step as I am bougie like that, , and added a !/2 tablespoon of Softassilk Flour while bubbling in the last step. Even my pickiest eater ate it. So my take away: just have fun cooking and relax. You can’t miss with beef and noodles!
Laura K
Kansas City
12/31/2021
I really like this recipie, but as others have said the reduction time is not practical for most occasions when I make this. If I were using good homemade broth I would absolutely concentrate as much of that flavor as possible. When using store bought I find that two cups fortified with a teaspoon of “better than bullion” will make this a weeknight do-able dinner. I also use a petit tender aka teres major to make this, they come in at just around 1lb and are pretty near a tenderloin for texture.
Jake
916 BBQ
9/26/2021
I have been looking for a good beef stroganoff for over 40 yrs, all that I tried was just so-so. This recipe is a keeper, it is delicious. My family ask for it often. I have made it at least a dozen times. I use thinly sliced flank steak instead of the beef tenderloin, this is the only change I have made to the stroganoff. The amount of broth is just right, as reducing 4 cups to half concentrates the flavor. It is so refreshing to find a recipe that doesn’t use packaged seasoning or spices loaded with artificial flavors and MSG type of additives to boost flavor. My family likes this served on to smashed potatoes.
Charlotte
Salem, OR
4/21/2021
Everyone complaining about the stock amount should re-evaluate their culinary skills before dogging an amazing recipe. Crank your heat on high. REDUCE. This recipe couldn’t be more perfect as is.
Timisdope
Detroit, MI
2/20/2021
I followed a lot of the suggestions here for the sauce. Deglazed the pan with a splash of sherry after sautéing 1-1/2 onions, a shallot, and 4 cloves of garlic in the olive oil. 2 cups of stock is plenty enough. I like the full tablespoon of Dijon mustard. I mixed in some lemon zest and a couple of teaspoons of lemon juice with the noodles and a sprinkle of Parm over the whole thing, between two layers of sprinkled chives and parsley
Cooking in Buffalo
Buffalo, NY
2/3/2021
Meh. Way -hay-HAY too much broth for one thing. Took forever to cook down. Don’t need tenderloin either, and unless your palate is super discriminating, regular creminis or white button mushrooms would be just fine - expensive shiitakes or oyster or other exotic mushrooms get overwhelmed by the sauce. Not that the sauce is overwhelming, it’s not. It’s perfectly tasty, albeit a little bland. Sorry, but my husband’s stroganoff with the- perish the thought! - McCormick’s powdered spice mix doctored up a little is better and easier. And don’t get me wrong, I am a BA devotee with years of dog eared recipes, and I have no problem with labor intensive recipes if they’re worth it. Don’t be fooled by the seductively delicious-looking photo. Play around with the recipe, or skip it all together.
Mainah
Midcoast Maine
1/31/2021
WAYYYYYY TOO much broth, bröther. I'm happy I had like 3/4 other recipes open to where I compared and decided not to do that on the first try. That having been said, I like this recipe a lot and it's a good one if you're able to mentally substitute a few things. Namely ground beef in place of tenderloin and not so much broth. I find that doing boiling water and more bouillon tasty, maybe a bit of soy sauce when either the beef or mushrooms are cooking... *slurp slurp* one of my favorite snow time comfort foods ^____^
Migi
Paris, France
1/24/2021
I didn't intend to leave a 3 star review. This recipe is a waste of leftover beef tenderloin even after following other reviewers suggestions. It was awful.
Anonymous
NYC
12/27/2020
Waste of a good tenderloin! Way too much broth for two pounds of beef (recipe called for one). REDUCE the broth by half. Needed more flavor.
Nanette
Huntington
12/16/2020
It needs more flavor. I added pinot noir to flavor, but it didn't do it. Added 1/2 onion more, and some more garlic. I floured my meat prior to frying, but it was still too runny. Used less broth - maybe cut it back to 3 cups... could be 2 cups. I had use Wondra Flour to thicken this dish. Honestly, the schilling package gives more flavor. Oh and topped it with grated Parmesan with the parsley.
Chefie
Portland, OR
12/3/2020
This was not great. Nearly all the suggested times to cook are way too long; watch everything burn, and you’ll cut all the times in half. I took the suggestions of others for this recipe and just used 2 cups of broth instead of 4, but that means you don’t need 20 minutes to let it reduce. The Dijon mustard was a bit overpowering; I’d cut it by half, then add more if the taste isn’t to your liking.
Anonymous
Washington, DC
8/1/2020
Recipe turned out delicious! Had to make a few minor mods due to ingredients on hand but all turned out well! I did take into consideration the feedback on the 4 cups of stock/broth. I started with 1.5 cups of Veg Stock and 1 cup of milk (what I had on hand). For me, that lead to a great thickness. I only added a little pasta water for reheating. We enjoyed, I would make again!
PizzaG
Perkasie, PA
4/23/2020
I made the mistake of not reading the reviews. 4 cups broth was a big mistake -- as the last reviewer noted, way too much liquid that didn't reduce. Better stroganoff recipes elsewhere.
Anonymous
3/21/2020
This has way too much liquid and is much much slower at reducing and thickening than stated but it is very tasty. Next time I'll halve the chicken broth.
Iowa
1/7/2020
This was amazing as is! I didn't use the 4 cups of broth I used leftover prime rib and leftover au jus to flavor so it wouldn't be too saucy. Love the cream in there and floured the meat. This is a keeper.
Jane Allen
Bostonian displaced in DC
12/31/2019