Beef Stroganoff is a popular comfort food in America. But, did you know that it is a classic Russian dish that consists of strips of tender lean beef served in a sour cream sauce over egg noodles? The recipe did not appear in English cookbooks until 1932, and it was not until the 1950s, after World War II, that beef stroganoff became popular for elegant dinner parties in America.
Every time I made this recipe, it is a big hit with family and friends. When I was a young mother and had less money, I used to made this recipe using lean ground beef. My children loved it this way.
This delicious Beef Stroganoff recipe was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Check out more delicious Beef Recipes (using various cuts of beef) and more delicious Pasta Recipes.
Try Linda’s Low Fat Beef Stroganoff version and learn all about the history.
Beef Stroganoff Recipe:
16 ounces uncooked dry egg noodles (optional)*
6 tablespoons unsalted butter
3 shallots, finely diced
2 pounds beef tenderloin (all visible fat removed), cut into bite-size pieces
Coarse salt and freshly-ground black pepper to taste
1 1/2 cups of homemade Beef Stock*
1 cup crème fraiche
2 tablespoons sour cream
1 teaspoon Dijon mustard
* Check out Karen's recipe for easy-to-make homemade Beef Stock. If you don't have homemade beef stock, you may substitute a good-quality store-bought broth.
Cook egg noodles according to package directions; drain and return to pan to keep warm.
In a large frying pan over medium heat, melt the butter; add the shallots and sauté until translucent.
Increase the heat, being careful to just heat the butter and not burn the shallots. Add the beef tenderloin pieces, season with salt and pepper, and sauté, stirring constantly, until the meat is medium-rare (just pink in the center). Transfer onto a warm platter; cover loosely with aluminum foil to keep warm.
Increase the heat to high, add the beef stock and deglaze the pan (using a spoon or spatula, stirring constantly, deglaze the pan by stirring in all the browned bits from the bottom of the pot). Continue stirring to reduce the stock by about half.
Add the crème fraiche and let simmer, stirring constantly, until the sauce is thickened slightly. Lower the heat to a very low simmer and whisk in the sour cream and Dijon mustard. Return the meat and all accumulated juices to the pan. Keeping the heat very low, let simmer just until meat is warmed through. Season to taste with additional salt and pepper.
Remove from heat and serve over cooked noodles, if desired.
Makes 6 to 8 servings.