Beef Stroganoff

For Stroganoff:
  • 4 tablespoons butter
  • 1 pound lean beef tenderloin or top sirloin, cut into strips
  • 1/2 onion, thinly sliced
  • 1/4 cup sliced shiitake mushrooms
  • 1/4 cup sliced portobello mushrooms
  • 1/4 cup sliced chanterelle mushrooms
  • 1 tablespoon all-purpose flour
  • 1/2 cup beef stock
  • 1/2 cup red wine, preferably Burgundy or Pinot Noir
  • 1 tablespoon  dijon mustard
  • 1/4 cup sour cream

For Noodles:
  • 1 pound egg noodles
  • 1 tablespoon butter

For Garnish:
  • 1 ounce shiitake mushrooms
  • 1 bunch scallions, sliced on a diagonal


Heat 2 tablespoons of the butter in a heavy saute pan or skillet. Season the meat with salt and pepper, add to the pan, and brown on all sides over medium-high heat. Add the onion and mushrooms, and sauté about 4 minutes longer.

Cover to keep warm and set aside. In a separate pan, blend the remaining 2 tablespoons of butter with the flour over low heat to make a roux. When the mixture begins to bubble, gradually stir in the stock and wine. Raise the heat to medium and bring to a boil, while stirring, making sure the mixture is smooth. Stir in the mustard, sour cream, and reserved beef and mushroom mixture, and keep warm.

Bring a large saucepan of salted water to a boil. Add the noodles to the pan of boiling water and cook at a low boil until al dente, about 10 minutes. Drain, then toss the noodles with the butter to coat.

Arrange the buttered noodles on warm serving plates and top with the stroganoff.

Garnish with the mushrooms and scallions, and serve immediately.