I think that at this point in history Americans probably are more familiar with good beef Stroganoff than the Russians because it’s the quality of the beef that makes this dish excel. Although it seems like a culinary crime to cut up a filet mignon, the results are spectacular. You can also use filet mignon tips, which are cheaper and almost just as good – but nothing less. This recipe is what real beef Stroganoff should be – indulgent and restrained at once. Try using wild mushrooms, such as boletes or portabello, for an even nobler taste.
Serves4 to 6
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionFormal Dinner Party
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturecreamy, meaty, rich, umami
- 2 pounds filet mignon or filet mignon tips, cut into thin strips
- 3 tablespoons unsalted butter
- ¾ cup finely chopped onion
- 1 pound small fresh white mushrooms, caps only, wiped clean and halved
- 2¼ teaspoons all-purpose flour
- 1/3 cup beef stock or canned broth
- 1/3 cup heavy or whipping cream
- ½ cup sour cream
- 2 teaspoons Dijon mustard
- 1½ tablespoons chopped fresh dill
- 1½ tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Heat a large, heavy skillet, preferably cast iron over high heat. Add the meat, a few pieces at a time, and quickly sear all sides, stirring all the time with a wooden spoon, 3 to 4 minutes. If the meat throws off too much liquid, drain it off and set aside. Remove the meat from the skillet and set aside.
Melt the butter in a medium-size skillet over medium heat. Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high, then add the mushrooms and sauté, stirring frequently, until they are deeply colored, about 20 minutes. Turn the heat down to medium-low. Sprinkle in the flour and cook, stirring, for 1 minute.
Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minute; do not allow to boil.
Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute. Stir in the dill, parsley, salt, and pepper, and serve at once.
1990 Anya von Bremzan and John Welchman