Fine Cooking Magazine - November/December 2020

Servings:4-6

This classic stroganoff recipe features thin slices of sautéed beef with mushrooms and onions in a sour cream sauce, all served over buttery egg noodles. It’s a rich yet homey meal that comes together quickly enough to make even on a weeknight.

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Kosher salt
1-1/2 lb. beef top round or shell steak, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces
Freshly ground black pepper
2 Tbs. canola oil
3 Tbs. unsalted butter
10盎司。白色纽扣蘑菇，切成1/4英寸厚的切片（4杯）
1 cup finely chopped yellow onion (about half a medium onion)
1 Tbs. all-purpose flour
1 cup lower-salt beef broth
1 cup full-fat sour cream, at room temperature
1 12-oz. package wide egg noodles
1 Tbs. thinly sliced fresh chives

卡路里（KCAL）：510
Fat Calories (kcal): 220
Fat (g): 25
饱和脂肪（G）：10
Polyunsaturated Fat (g): 3
单不饱和脂肪（G）：9
Cholesterol (mg): 120
Sodium (mg): 500
Carbohydrates (g): 41
Fiber (g): 3
Protein (g): 31

准备

Bring a large pot of well-salted water to a boil over high heat.
用1茶匙调味牛肉。盐和3/4茶匙。胡椒。加热2茶匙。在12英寸的煎锅中用中高火，直到非常热。加入一半的牛肉并煮熟，经常搅拌，直到肉变成褐色，约1分钟；不要过分煮。转移到板上，并用2茶匙重复。油和剩余的牛肉。
Remove the skillet from the heat. Add 1 Tbs. of the butter and the remaining 2 tsp. oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Add the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes more.
用面粉撒上蘑菇混合物，搅拌15秒。搅拌肉汤，煮沸，用木勺在煎锅中刮掉任何褐色的碎片。加入酸奶油并搅拌直至酱油光滑。将牛肉和任何果汁从盘子加入煎锅。煮，经常搅拌，直到酱汁几乎没有煮。调味，用盐和胡椒粉调味。
同时，根据沸水中的包装方向烹饪面条，直到几乎没有嫩。排干并返回锅。放电，添加剩余的2汤匙。黄油并搅拌融化。调味，用盐和胡椒粉调味。
将牛肉散在面条上，撒上细香葱。

Tip

Use reduced-fat sour cream at your own risk; it will likely curdle.

(17 ratings) Read Reviews

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Reviews (20 reviews)

JudyHK|12/30/2020

I made this last night and it was delicious! My husband and I agreed it was the best Stroganoff we've ever had (we grew up in the 50s-60s where it was a regular dinner item). I cut back quantities to accommodate two and I used leftover beef tenderloin from Christmas day. I also added about 1/3 cup of leftover porcini sauce that accompanied original tenderloin. It really added a wonderful richness to the overall dish. I will make this again and will to add some umami using Portabello shrooms and/or Worcester sauce. It all comes together quickly with some pre-prep. I recommend.
Krispie|12/07/2019

This was solid. I did add goth garlic and Worcestershire as some of the reviewer recommended. And I kept the mushrooms quartered, no smaller. It was excellent and inhaled by my family.