Craig Claiborne's Beef Stroganoff

Name: Craig Claiborne's Beef Stroganoff
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: russian
Ingredients: 1/2 cup flour; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 pounds beef tenderloin or boneless sirloin of beef, trimmed of all exterior fat and cut int 2-by-1/4-by-1/4-inch strips; 1/2 cup (one stick) butter; 1/2 cup finely chopped onion; 1/2 pound mushrooms, thinly sliced; 2 cups beef or chicken stock, ideally homemade; 1 cup sour cream; 3 tablespoons tomato paste; 1 teaspoon Worcestershire sauce; 3 tablespoons finely chopped parsley

By Craig Claiborne

Updated Oct. 23, 2024

Craig Claiborne's Beef Stroganoff — Michael Kraus for The New York Times

Total Time: 45 minutes
Rating: 4(2,649)
Comments: Read comments

This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.

Featured in: Beef-Translated From the Russian

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

½cup flour
1teaspoon salt
¼teaspoon freshly ground black pepper
2pounds beef tenderloin or boneless sirloin of beef, trimmed of all exterior fat and cut int 2-by-¼-by-¼-inch strips
½cup (one stick) butter
½cup finely chopped onion
½pound mushrooms, thinly sliced
2cups beef or chicken stock, ideally homemade
1cup sour cream
3tablespoons tomato paste
1teaspoon Worcestershire sauce
3tablespoons finely chopped parsley

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine the flour, salt and pepper. Dredge the meat in the mixture.
Step 2
Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
Step 3
Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
Step 4
Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
Step 5
Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
Step 6
Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.

Ratings

4 out of 5

2,649 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mary Taylor7 years ago

Lose the tomato paste and add 1 1/2 t. Coleman's dry mustard for a more authentic Russian version. Really really good.

Margaux Laskey, Staff Editor7 years ago

This was really, really good. A classic version of a classic dish. I used sirloin b/c I couldn't imagine dousing pricey tenderloin in cream sauce. Grown-ups and kiddos loved it. We'll repeat!

Bill T7 years ago

2 tbsps in my recipe. smokey Paprika.

EK2 months ago

Used olive oil instead of butter. Turned out great. Shiitake mushrooms keep their form so they are better option than white mushrooms.

esm6245 months ago

Made this with beef shoulder that I made the night before in a pressure cooker. Added some flour after the adding the broth then added the pre-cooked beef shoulder cut into slices. Wish I had read the notes and added mustard but overall pretty tasty!

mamasledge5 months ago

I added 1/2 teas horseradish. 1 tablespoon of paprika to the sour cream mixture

Private comments are only visible to you.