Beef Stroganoff

Beef stroganoff is one of my favorite dishes. Mushrooms, creamy sauce, what's not to like? I've tried a few different recipes, and the meat never turned out quite right. Usually it's tough, chewy, or undercooked. This was the first time the beef came out perfectly cooked. I used thin-cut steak tips, which was what I found at the local supermarket.


Beef Stroganoff
Adapted from Cook’s Illustrated
March 2010


1 lb sirloin steak tips, trimmed of excess fat and cut into small pieces
2 tsp soy sauce
12 oz mushrooms, wiped clean and quartered
2 tsp hot water
1 Tbs dry mustard
1 tsp sugar
Ground black pepper
1 Tbs vegetable oil
1 medium onion, chopped fine
Table salt
2 tsp tomato paste
2 Tbs flour
½ c white wine
1 ½ c beef broth
½ c sour cream
Fresh chopped parsley or dill

Place steak tip pieces and soy sauce in sealable bag and toss to blend. Close bag, and place in refrigerator for at least 15 minutes, up to an hour.

Place mushrooms in a microwave-safe bowl. Heat in the microwave on high for 4 minutes. Drain liquid from bowl and set the mushrooms aside. Combine water, mustard, sugar, and ½ tsp pepper in a small bowl to form a paste. Set aside.

Take steak pieces out of bag; Pat dry with paper towels. Season with pepper. Heat oil in a large skillet over medium-high heat. Cook steak until browned on all sides, 6-8 minutes. Transfer meat to a plate.

Add mushrooms and onion to skillet. Season with salt. Cook until vegetables begin to brown. Add the tomato paste and flour. Cook, stirring constantly, about 1 minute. Stir in wine, beef broth and mustard paste and bring to a simmer, scraping loose the browned bits on the bottom of the pan. Reduce heat to medium and cook until the sauce has reduced and begun to thicken, about 5 minutes. Stir the meat and any accumulated juices into the sauce. Remove pan from heat, and stir in the sour cream. Season to taste with salt and pepper. Sprinkle with parsley or dill, and serve.