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Not your Grandmother’s Beef Stroganoff


December 6, 2009

There are those dishes that we associate with our youth. Things that our parents served that we perhaps clamored for, maybe grumbled about, or just tolerated. Beef Stroganoff was something my mother used to make, although I don’t recall particularly caring for it. The other night as I was flipping through The Bon Appetit Cookbook I found a recipe that looked just right. Upon careful inspection I realized that stroganoff is little more than beef, mushrooms, cream, and pasta. All things I adore. And so, I set out to make the ultimate Beef Stroganoff.

This recipe puts my mama’s to shame I’m afraid to say. The Beef Tenderloin Tail is a perfect way to get an indulgent cut of meat at a fraction of the cost. I used Cremini mushrooms but you could certainly make the dish fancier by making it with assorted wild mushrooms.

The end result was tender, medium-rare meat, simmered in a mushroom, cream sauce with a hint of sherry. The flavors were perfect together and it found just the right balance of being rich, without being heavy.

Serves 4-6
Present on top of wide egg noodles that have been tossed with butter.
Pair with a rich, bold red wine such as a California Cabernet.

Beef Stroganoff

2 1/2 lb well-trimmed beef tail tenderloin roast, cut into 2 x 1 x 1/2 inch strips (you may have to specially  ask your butcher for this, but it is delicious and about half the cost of straight tenderloin)

2 tablespoons vegetable oil

4 tablespoons butter

1/4 cup finely chopped shallots

1 lb mushrooms, thickly sliced

1 cup beef broth

2 TB Sherry or Cognac

1 cup creme fraiche or whipping cream

1/2 TB Dijon mustard

1 TB chopped fresh dill

Sprinkle meat with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in two batches, add meat in single layer and cook just until brown, about 1 minute per side. Using tongs transfer to a plate and reserve juices. Drain any additional oil from pan and wipe out pan with paper towel.

Mushrooms and Shallots

Melt butter in same skillet over medium-high heat. Adding shallots and saute until tender, scraping up any browned bits, about 2 minutes. Add mushroom and saute until mushrooms brown and juices evaporate. About 10 minutes. Be sure to keep stirring the mushrooms so they don’t brown too much. Add broth, then Sherry. Simmer until sauce thickens and just coats mushrooms, stirring occasionally, about 10 minutes. Stir in creme fraiche and mustard. Add meat and any accumulated juices from plate. Simmer over medium-low heat until meat is heated through but still medium rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Top egg noodles with beef and sauce…ENJOY!


  1. Danielle says:

    If I wanted to make this in advance of a party, does it reheat well?

    • Erina says:

      Hi Danielle! It reheats beautifully, and my mother actually swears that it’s better the next day. If you were going to go this route I would wait to make the pasta until right before, but the rest of it can absolutely be made the day before and then just reheated over a low simmer. Eager to hear what you think!

  2. Ash says:

    I usually edit recipes to my liking, but this is one of the rare recipes that I thought was perfect just the way it was! Soooooo amazing! Thanks for sharing and I hope you don’t mind, I pinned it on pinterest!

    • Erina says:

      That is so nice to hear Ash…thank you! And thrilled to have it added to Pinterest. It’s not the greatest photo, but it sure is a yummy dish. Thanks for reading!!

  3. Rachel Page says:

    The flavor was great. It did take quite awhile to make it but it was delicious. I made it exactly like the recipe.

    • Shut Up & Cook says:

      Rachel, that is so nice to hear…thank you for sharing! Thrilled to hear you made it and enjoyed it. Thank you!

  4. Debbie says:

    I used to make a stroganoff very similar to this. I list the recipe and have been looking for one for years. This is it! Thank you!

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