Beef Stroganoff

Name: Beef Stroganoff
Yield: Makes 4 Main-Course Servings
Cuisine: France
Ingredients: 1 ½ pounds [675 g] of a tender cut of beef such as tenderloin (filet), New York strip steak, or sirloin tip, cut into strips as above; 1 ½ pounds [675 g] of a tender cut of beef such as tenderloin (filet), New York strip steak, or sirloin tip, cut into strips as above; 1 ½ pounds [675 g] of a tender cut of beef such as tenderloin (filet), New York strip steak, or sirloin tip, cut into strips as above; 1 ½ pounds [675 g] of a tender cut of beef such as tenderloin (filet), New York strip steak, or sirloin tip, cut into strips as above; salt; pepper; 2 tablespoons butter, or more if needed; 1 medium-size onion, chopped fine; 1 tablespoon flour; ¼ cup [60 ml] white wine or dry vermouth; ¼ cup [60 ml] white wine or dry vermouth; 1 ¼ cups [300 ml] beef broth; ½ cup [125 ml] crème fraîche, heavy cream, or sour cream; ½ cup [125 ml] crème fraîche, heavy cream, or sour cream; ½ cup [125 ml] crème fraîche, heavy cream, or sour cream; lemon juice (if you’re using heavy cream)

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

When I was growing up, beef stroganoff was one of those special-occasion dishes that had me in the kitchen pestering my mother in the hopes that we could eat dinner as soon as possible. It wasn’t until years later that I realized it’s an excellent way to use the leftover meat from tender roasts. (For that matter, the method Works for lamb, chicken, or pork, as well as beef.)

Even though beef stroganoff is supposedly Russian in origin, the methods for making it are thoroughly French.

Ingredients

Europe
France
Main course
Mediterranean
Leftovers

Ingredients

Method