Beef tenderloin is traditional and works great for Stroganoff—I especially like it because it’s so tender and cooks quickly. But it isn’t necessarily the most flavorful cut. So, I bump up the flavors in the dish by using earthy, intense porcini mushrooms to infuse the beef broth and finishing the sauce with crème fraîche, which I find to be lighter than the usual sour cream, with a nuanced nuttiness.
Beef Stroganoff is delicious with egg noodles, but other starches make good side dishes, too, provided they can soak up the wonderful sauce. Try spaetzle (tiny dumplings), mashed potatoes, steamed new potatoes, or a simple rice pilaf.
Select a full-bodied red wine to go along with the Stroganoff, such as a Rioja, a Côtes du Rhône, a Grenache, or a Grenache-Syrah blend from Australia. All of these will complement and stand up nicely to the rich, intense flavors of the porcini, onion, and beef.
When I can get my hands on fresh chanterelles or morels, I substitute those for the cremini. Other variations can be less exotic: Instead of beef tenderloin, try other quick-cooking meat cuts, such as chicken breast or pork loin. For a Hungarian version, add some paprika in addition to the salt and pepper, try dill instead of parsley, substitute tomato paste for Dijon mustard, and use the traditional sour cream.
If you want to double the recipe, use two skillets rather than trying to crowd the pan.
I made a second time and really truly delicious. You know some recipes are good initially and then when you make it a second time, it isn’t quite as good - this was not the case. The added bonus is that it’s easy!
Delicious! Everyone loved it. Will definitely make again & again.
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