This amazing Beef Stroganoff Recipe includes egg noodles crowned with succulent beef, mushrooms, and sweet onions resting in a sauce caressed with cognac and creme fraiche.
Beef Stroganoff has been modified in so many ways it’s difficult to truly pinpoint an original recipe. Many of the recipes today are inspired by Elena Molokhovet’s 1861 Original Beef Stroganoff, The 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 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.
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 purchased the pasta myself, no promotional benefit was received.]
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.
Adapted from Beef Stroganoff by Johnathon Waxman in Food & Wine (Jan 2012)
Beef Stroganoff
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds flap meat (otherwise known as bavette or skirt steak) -- sliced across the grain into strips - approximately 1/4 inch-by-2 inch strips
- 4 tablespoons butter
- 1/2 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
- 1/2 cup crème fraîche
- 1/4 cup grated Parmesan cheese -- for garnish (optional)
- 2 tablespoons chopped fresh parsley -- for garnish (optional)
- Sea salt and freshly ground pepper , to taste
- Egg noodles , cooked according to package directions
Instructions
- Cook egg noodles according to package directions while preparing sauce.
- 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.
- 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.
- 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.
- Add the meat, including any accumulated juices, to the mushroom sauce and simmer just until heated through, about 2 minutes. Serve over egg noodles and garnished with parsley and Parmesan cheese.
Notes
Nutrition
More Great Sauce Recipes:
Stone Ground Mustard-Braised Chicken: 5 Tips for Fail-Proof Sauces
Grilled Steak & Shrimp Scampi Sauce
Fresh Basil Pesto Sauce
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?!
Emily Kemp says
This looks fantastic, I love beef Stroganoff, Can’t wait to try this recipe!
Maureen | Orgasmic Chef says
I love beef stroganoff and I love it over noodles too. I’ve never used Parmesan in mine before. I’ll give that a try next time.
I did laugh at the wedding reception at The Russian Tea Room. What a marvelous idea. 🙂
Claudia says
So tasty! That looks impressive.
Karen (Back Road Journal) says
I love beef stroganoff and must give this version a try…you are right, it is true comfort food. As to your side note, yes girls can dream. She may not get to have a wedding at the famous restaurant but maybe it could lead to how she celebrates the day.
mjskit says
I’ve always loved a good Beef Stroganoff, but it’s been years since I made one. I guess that means I never had a good recipe. I just bought a Costco sized package of flap steak and I see that’s the cut you use. Already an improvement over the cut I used to use. I do love your recipe Judy!
Judy Purcell 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! 🙂
Maureen | Orgasmic Chef says
cognac? I think I’m in love! I’ve made beef stroganoff with crème fraîche before but the cognac sends me to heaven and back. 🙂
Judy Purcell says
I’m not sure if it was the Cognac or the creme, or the combination of the two, but heaven came to mind. 🙂
Raymund says
This is one of my favourite beef dishes, I can have it for countless days without getting tired of the taste. Love your recipe!
Judy Purcell says
Thanks, Raymund. I may have to make a bigger batch next time, Stroganoff for days sounds wonderful.
Bam's Kitchen says
A beautiful savoury and rich dish. I love recipes with just a few delicious ingredients. I have never eaten at the Russsian Tea house but it does look lovely. Your daughter has very good taste. Have a super week. BAM
Judy Purcell says
Hi Bam, yes, she does have good taste. The scary thing is now she’s closer to marrying age. 😉
Carol at Wild Goose Tea says
I forgot to mention—-Oh my Oh my I am with your daughter what a GRAND in every sense of the word to have a wedding in that movie set like place. Magical.
Carol at Wild Goose Tea says
I have a very dear gluten free friend. So thank you from me for the tip. This is a recipe I sort of had forgotten about. I made a version of this decades ago, but I have no idea what recipe I used. It will be fun to have this again in my quiver of recipes. I pinned it.
Judy Purcell 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! 🙂
ChgoJohn 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.
Judy Purcell says
There are those recipes that work for easy weeknight meals and special occasions, I think this is one of them. And who doesn’t love a good noodle?! 🙂
Cecile 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!)
John@Kitchen Riffs 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!
Mandy - The Complete Book says
I haven’t enjoyed a beef stroganoff for such a long while. Thank you for the reminder.
Have a beautiful day.
🙂 Mandy xo