Beef Stroganoff with Jovial Gluten-Free Egg Pasta

Beef Stroganoff with Jovial GF Egg Noodles | Savoring Today

Beef Stroganoff has been modified in so many ways it’s difficult to truly pinpoint the original recipe. Many of the recipes today are inspired by Elena Molokhovet’s 1861 Original Beef StroganoffThe Russian Tea Room in New York, or the need to recreate a dish remembered from childhood. Over time, the ingredient list expanded to include any number of “this is how my mom made it” attempts at greatness … even cream of mushroom soup made it into some recipes, sadly.

This is a dish that’s loaded with promise—tender beef and earthy mushrooms in a tangy cream sauce. And there’s pasta involved, so that means there’s plenty of comfort to go around. As promising as that sounds, the Beef Stroganoff I’ve tried has always been good, but not really great. You know what I mean, there are those recipes everyone will eat, but no one requests. Stirring many variations from oodles of sources hoping to find the one ingredient to bring the wow factor just eluded me.

Until now …

Browsing my stack of food magazines, I discovered a recipe by chef Johnathon Waxman in Food & Wine (Jan 2012), rekindling my hope for great Stroganoff.  The chef’s ingredient list seemed almost too short, but that was the beauty of it. There were two things in his recipe I’d never added to mine—cognac and crème fraîche. I’m not sure which one made the biggest difference, if not both, but it was the best Stroganoff I’d ever made or eaten. And did I mention it only takes 30 minutes to make? Yep, delicious and fast.

Egg noodles crowned with succulent beef, mushrooms, and sweet onions, resting in a sauce caressed with cognac and creme.

Beef Stroganoff | Savoring Today

When I awoke the next morning, the first thing on my mind was the leftovers for lunch—a mark of a great meal.

My other goal was to find gluten-free egg noodles we could love as much as wheat noodles. Stroganoff may be served with rice or potatoes, but serving it over egg noodles has always been our favorite. Jovial Organic Brown Rice Tagliatelle Egg Pasta lived up to its Italian roots with a toothsome bite and classic egg pasta flavor. Matt said he wouldn’t have known it was gluten-free if I hadn’t told him—he’s a key member of my review staff. 😉 The leftovers reheated well too, which isn’t always the case with gluten-free pasta.

There is no doubt gluten-free pasta is more expensive than regular wheat pasta and this less common egg pasta will cost 25% more than other gluten-free shapes—about $5.50 for one box. For those with celiac, products like this are a real blessing, especially when the taste and texture comes so close to the wheat version. We were pleased to get six servings from one package and delighted with the quality of the pasta, so for us it was a good value. I highly recommend the Jovial brand.

[I sought out and purchased the pasta myself, no promotional benefit was received.]

Beef Stroganoff -- Jovial GF Egg Noodles | Savoring Today

Unless you already have a bottle of Cognac in reserve, a miniature bottle (50 mil.) is more cost effective for a single recipe, as is making your own creme fraiche at home if you find the $4.99 price tag on an 8 ounce container a turn-off. Hopefully, knowing the mini and the creme will make exactly two of these recipes may help take the sting out of the initial cost—believe me, you’ll want to make it at least twice.

Beef Stroganoff w/ GF Egg Noodles| Savoring Today


Do you already have a fabulous Stroganoff recipe in your collection, or have you been in search of one like me?

Adapted from Beef Stroganoff by Johnathon Waxman in Food & Wine (Jan 2012) 

5.0 from 6 reviews
Beef Stroganoff
Prep time
Cook time
Total time
Recipe type: Main Dish, Beef, Pasta, Gluten-Free
Serves / Yields: 4
  • 2 tablespoons extra-virgin olive oil
  • 1¼ pounds flap meat (otherwise known as bavette or skirt steak) -- sliced across the grain into strips - approximately ¼ inch-by-2 inch strips
  • 4 tablespoons butter
  • ½ large sweet onion -- sliced thin
  • 8 ounces crimini mushrooms -- sliced
  • 1 clove garlic -- minced
  • 2 tablespoons Cognac
  • 1 tablespoon tomato paste
  • 1 cup beef stock
  • ½ cup crème fraîche
  • ¼ cup parmesan cheese -- grated for garnish (optional)
  • 2 tablespoons parsley -- chopped for garnish (optional)
  • sea salt and freshly ground pepper
  1. In a large skillet, heat the oil until hot over medium heat, then add the meat to skillet. Season with salt and pepper and cook over med heat, stirring occasionally, until lightly browned in spots but still rare, 3-4 minutes. Transfer meat to a platter, tent with foil, and set aside.
  2. In the same skillet, melt 2 tablespoons of the butter. Add the onion to the skillet, season with salt and pepper, and cook over medium heat until the onions begin to brown at the edges, 5-8 minutes. Once the onions are translucent and beginning to brown, add the mushrooms and garlic to the skillet with the remaining 2 tablespoons of butter. Season with salt and pepper and cook over medium heat until the mushrooms are tender and the garlic is fragrant, about 5 minutes.
  3. Slide the skillet off the heat and add the Cognac to the mushrooms and onions; stir-in as it evaporates. Return the skillet to medium heat and add the tomato paste and stock; bring to a rapid simmer and cook to reduce for 5 minutes. Stir in the creme fraîche and gently simmer until thickened, about 5 minutes. Taste the sauce and season with additional salt and pepper, as desired.
  4. Add the meat, including any accumulated juices, to the mushroom sauce and simmer just until heated through, about 2 minutes. Serve right away garnished with parsley and Parmesan cheese.
Notes & Suggestions
The cut of meat is important here because the cooking time is brief, these cuts work best: beef tenderloin, tri-tip steak, Teres major a.k.a. petite tender or shoulder tender, skirt steak, bavette or flap meat as indicated in recipe. When using skirt steak or flap meat, be sure the strips are cut across the grain for tenderness.


Russian Tea Room (1 of 1)
A side story:

Years ago during a family trip to New York, we took the kids to breakfast at The Russian Tea Room (the kids loved the hot chocolate served in a silver tea pot). Since it was breakfast we didn’t order the Stroganoff so I can’t vouch for that, but the meal was memorable just the same. When our youngest (then 11 years old) and I went to the ladies room, we took a little detour to check out one of the elegant ballrooms. We both marveled at the way each piece of crystal sparkled and shimmered against the mirrored walls like soft diamonds.

“Mom,” she says, “I want to have my wedding here.” I explained to her that was not in the cards for her unless we won the lottery (which we do not play). When we got back to the table, I passed on this little tidbit to her father, who had just paid the bill (it was the most we have ever paid for breakfast). His look and response was much the same as mine (it’s probably a good thing he’d finished eating as not to choke), but I guess a girl can dream, right?!


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  1. says

    Like Mandy, it’s been ages since I’ve had Beef Stroganoff. I’m sorry to say I have had the version with cream of mushroom — my mom actually made it! That was the “short cut” recipe back in the late 50s/early 60s. I must say, though, your short cut recipe is much, much better. And thanks for the tip on the Jovial brand — we eat gluten, but have friends who don’t, so that’s a valuable suggestion. Thanks!
    [email protected] Riffs recently posted..The Rum Daisy CocktailMy Profile

  2. says

    I’m really glad you posted this recipe – it’s sounds delicious!! Like you said, there’s so many versions of Beef Stroganoff BUT most of them aren’t even close to being authentic. I, too, once ate at the Russian Tea room. It was when we lived for a short time in New York City. Darn… I wish I’d ordered Beef Stroganoff there!)
    Cecile recently posted..Quick ‘n Easy Corn SaladMy Profile

  3. says

    Beef stroganoff is such a favorite but I rarely make it.I associate it with a special meal and, therefore, reserve it. That’s got to end. I’ve gone without for too long. Yours is a very good recipe and would be a great place to start. I’m so glad you found a good GF noodle. They’re an important part of the recipe and bad noodles just wouldn’t work.
    ChgoJohn recently posted..Spaghetti alla Chitarra all’Amatriciana and My (Not So) Authentic Souvenir from RomeMy Profile

    • says

      Hi Carol, it seems a common theme that Stroganoff has slipped into the land of forgotten recipes … hopefully you’ll find this one worth remembering. Have a great week! 🙂

    • says

      MJ, I’d never thought of it that way, that if I hadn’t made something in a long time the recipe must be lacking, but it’s a good point. I do hope you like it! 🙂

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