The Ultimate Beef Stroganoff Recipe

Ingredients

• 2 oz unflavored powdered gelatin (two 0.25 ounce packets, about 5 teaspoons)
• 2 cup chicken stock (homemade or store-bought low-sodium)
• Kosher salt (plus more for pasta water and seasoning)
• freshly ground black pepper (to taste)
• 2 tbsp mild paprika (divided)
• 4 beef tenderloin steaks (1 1/2- to 2-inch thick, 6 to 8 ounces each)
• 3 tbsp canola or vegetable oil (divided)
• 12 oz button mushrooms (quartered)
• 8 oz pearl onions (peeled, about 24 onions)
• 3 tbsp unsalted butter (divided)
• 1 shallot (medium, thinly sliced (about 1/4 cup))
• 4 sprig fresh thyme
• 1 tsp soy sauce
• 2 tsp Worcestershire sauce
• 1 tsp Asian fish sauce
• 2 tsp Dijon mustard
• 1 cup dry white wine
• 1 cup sour cream (plus more for serving)
• 1 lb dried egg noodles
• 0.25 cup fresh parsley leaves (minced)

Steps

1. 1

   Sprinkle the gelatin over the chicken stock in a small bowl or liquid measuring cup. Set aside to bloom. Bring a large pot of salted water to a boil.

2. 2

   In a small bowl, combine 1 tablespoon salt, 1 teaspoon pepper, and half of the paprika (1 tablespoon).

3. 3

   Season the steaks generously on all sides with the paprika mixture, pressing with the flat of your hand to ensure it adheres. You may not need all of the seasoning.

4. 4

   Heat half of the vegetable oil (1.5 tablespoons) in a large skillet or sauté pan over high heat until lightly smoking.

5. 5

   Add the meat to the pan and cook, turning occasionally, until well-browned on both sides. Cook until the center of the steaks registers 115°F (46°C) for rare or 125°F (52°C) for medium-rare. Remove from the pan, transfer to a plate, and set aside.

6. 6

   Add the remaining vegetable oil to the same pan and add the mushrooms. Return to medium heat and cook, stirring and tossing frequently, until mushrooms have released their liquid and are just starting to brown, about 8 minutes.

7. 7

   Add 1 tablespoon of butter and the pearl onions. Continue to cook, stirring, until the onions and mushrooms are softened and well-browned, about 6 minutes longer.

8. 8

   Add the shallots, thyme sprigs, and the remaining paprika. Cook, stirring, until fragrant.

9. 9

   Add the soy sauce, Worcestershire sauce, fish sauce, and Dijon mustard. Cook, stirring, until the liquid has mostly evaporated, about 30 seconds.

10. 10

    Add any juices that have collected on the plate with the meat, followed by the white wine. Cook until the wine is reduced to just a few tablespoons.

11. 11

    Add the broth and gelatin mixture to the pan and bring to a heavy simmer. Carefully pour off the liquid into a heatproof cup or liquid measuring cup, leaving the mushrooms and onions in the pan.

12. 12

    Place the sour cream in a medium bowl. While whisking constantly, slowly pour the hot liquid over the sour cream and whisk until fully homogeneous.

13. 13

    Return the sour cream mixture to the pan along with the remaining 2 tablespoons of butter. Bring to a boil over medium-high heat and season to taste with salt and pepper.

14. 14

    Return the steaks to the pan until barely warmed through, about 1 minute. Remove the pan from the heat.

15. 15

    Cook the egg noodles according to package directions in the boiling water. When cooked, drain and return to the pot, reserving 1 cup of the pasta cooking water.

16. 16

    Transfer the steaks to a cutting board. Pour the sauce, mushrooms, and onions over the noodles. Stir to coat the pasta, adding reserved pasta cooking water as necessary until it reaches a loose, creamy consistency. Stir in half of the minced parsley.

17. 17

    Thinly slice the steaks. To serve, divide the pasta and cream sauce evenly between 4 hot serving bowls. Top with the sliced steak, spooning a little extra sauce over them.

18. 18

    Add a dollop of sour cream and sprinkle with the remaining parsley. Serve immediately, advising guests to remove the large thyme sprigs as they find them.

Notes

Beef tenderloin is recommended for its tenderness; if overcooked, it can become dry, so aim for medium-rare. To peel pearl onions easily, blanch them in boiling water for 30 seconds, then cold-shock them before trimming the root ends and squeezing them out of their skins.

Nutrition per serving

• main
• beef
• dinner
• comfort food
• Russian-inspired
• pan-seared