Beef Stroganoff


3 pounds fillet of beef
1/2 ounce dried mushrooms
1-1/2 cups hot water
1 teaspoon tomato paste or catsup
1 teaspoon meat glaze
1/3 cup chicken stock
5 tablespoons butter, clarified
1/4 cup cognac, warmed
2 large garlic cloves, minced
3 tablespoons flour
2 tablespoons chopped fresh dill, or 1 tablespoon dried
1 cup sour cream
Parlsey or dill


Cut the meat into strips about ½-inch thick. Soak mushrooms in hot water for about 30 minutes; drain liquid (do not discard) and chop mushrooms. Mix tomato paste or catsup, meat glaze, chicken stock, and mushroom juice together, and set aside. Brown the meat very quickly in some of the clarified butter. Do not crowd the pieces; do it in two batches if necessary. With all of the meat in the pan and over high heat, pour on cognac and ignite. When the flames die down, reduce the heat and remove the meat to a warm platter. Add more clarified butter and the garlic; stir, then sprinkle in flour, and stir. Add chicken stock mixture, stirring to deglaze the pan. Stir in chopped mushrooms and most of the fresh dill or all of the dried dill. Stir in sour cream. Return the meat to the pan to heat. Arrange the meat on a bed of noodles, spoon sauce over the meat, and sprinkle with fresh dill or a little chopped parsley.


Serves 8.

Reader Comments

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Beef Stroganoff??? Not quite.

The recipe given for Beef Stroganoff is NOT a classic recipe, nor does it sound like something I would try. Properly made Beef Stroganoff uses more mushrooms, white wine instead of cognac, absolutely NO dill, and what in the world is "meat glaze"? I do use a less expensive cut of beef, sirloin, and when cooked properly it's just as tender as any beef tenderloin filet I've ever had. Maybe the "cook" who prepared this recipe needs to spend more time studying the science and art of cooking rather than making harsh critiques of others' recipes. Then, their Beef Stroganoff may be as good as mine.

beef stroganoff recipe

The Editors's picture

Hi, Deanne. Thanks for your feedback. We have several recipes for beef stroganoff on our site to appeal to different palates. We understand this one is not up your alley. Sounds like you have a pretty good recipe already.