BEEF STROGANOFF
4 servings

This dish is traditionally made with tenderloin, but we prefer less expensive cuts that have more flavor. If you do use tenderloin, try to find the less expensive tips, the tapered “tail,” or a portion from the sirloin or butt end. Seasoning and browning the beef in chunks and then cutting them into strips before adding back to the pan ensures a nice, browned crust and perfectly done meat.

Cut into 2-inch cubes or chunks:

  • 1 pound beef tenderloin, top loin, sirloin tip, or hanger steak

Season with:

  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Heat in a large skillet over medium-high heat:

  • 1 tablespoon vegetable oil

Add the meat in batches, cooking until well browned on all sides, about 6 minutes per batch. Transfer to a cutting board. Pour out any excess fat, reduce the heat to medium, and melt in the skillet:

  • 2 tablespoons butter

Add and cook, stirring until softened, about 5 minutes:

  • 1 small onion or 2 medium shallots, chopped

Use a wooden spatula to scrape the browned bits off the bottom of the skillet as the moisture from the onions loosens them. Add:

  • 8 ounces mushrooms, sliced

Cook, stirring, until the liquid released by the mushrooms has evaporated, about 8 minutes. Add:

  • 1 cup beef stock or broth
  • (1 tablespoon Cognac)

Simmer for 10 minutes. Meanwhile, cut each browned beef cube into three slabs and then slice into ¼-inch-thick strips. Stir into the liquid in the skillet:

  • ¾ cup sour cream
  • 1 ½ teaspoons Dijon mustard

Return the meat and any accumulated juices to the skillet. Simmer—do not boil—until the meat is heated through but still medium-rare, about 2 minutes. Stir in:

  • 1 tablespoon chopped dill, parsley, chives, or a combination
  • Salt and black pepper to taste

Serve immediately over:

  • Cooked egg noodles
Own a physical copy? Find this recipe on page 463.

Meat