By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
585 cal · 60 min
Beef Stroganoff
Recipe GLPRe380cf545269f0
A classic Eastern European main course featuring tender beef tenderloin strips seared and then simmered in a rich, creamy sauce with mushrooms and shallots. The meat is cooked through and served over buttered egg noodles, finished with a sprinkle of paprika.
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Ingredients
2½-pound beef tenderloin, well trimmed and cut into 2x1x½ inch strips
2 tablespoons vegetable oil
6 tablespoons (¾ stick) butter
¼ cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
¾ cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon fresh dill, chopped
12 ounces wide egg noodles
1 tablespoon paprika
Salt and black pepper to taste
Directions
Pat the beef strips dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large heavy skillet over high heat until shimmering. Working in batches to avoid crowding, place beef strips in a single layer and sear for about 1 minute per side until deeply browned on the exterior. The meat should remain rare inside at this stage. Transfer each batch to a rimmed baking sheet.
In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the chopped shallots and sauté for about 2 minutes, scraping up any browned bits from the bottom of the pan, until the shallots soften. Add the sliced mushrooms, season with pepper, and continue cooking for approximately 12 minutes, stirring occasionally, until the mushrooms release and then reabsorb their liquid.
Pour in the beef broth and Cognac, bringing to a simmer. Let the mixture reduce for about 14 minutes until the liquid thickens slightly and coats the mushrooms. Reduce heat to low and stir in the crème fraîche and Dijon mustard until smooth.
Return all the beef strips along with any accumulated juices from the baking sheet to the skillet. Simmer gently over medium-low heat for approximately 5 to 8 minutes, stirring occasionally, until the internal temperature of the meat reaches 160°F (71°C) to ensure food safety. Do not overcook; the meat should be cooked through but still tender. Stir in the fresh dill and adjust seasoning with salt and pepper to taste.
While the stroganoff simmers, cook the egg noodles in a large pot of boiling salted water, stirring occasionally, until tender, approximately 8 minutes. Drain the noodles in a colander and transfer to a serving bowl.
Toss the hot noodles with the remaining 4 tablespoons of butter until well coated. Season with salt and pepper to taste. Divide the buttered noodles among four serving plates.
Spoon the beef stroganoff sauce with meat over each portion of noodles. Sprinkle generously with paprika and serve immediately.
Comments
Beef stroganoff hits well on Charlotte availability and cost, with beef tenderloin, mushrooms, and egg noodles readily stocked at Harris Teeter, Food Lion, Kroger, and Walmart. The real catch is crème fraîche, which most readers will need to special-order or source at a specialty counter—a friction point for a weeknight meal. Sixty minutes is honest if you account for browning beef properly and the sauté work, but the hands-on time clusters in the middle, making this a watch-and-stir dish rather than set-it-and-leave-it. Beef tenderloin drives the per-serving cost to around $12–14, and the cognac adds another $1–2 per serving if you don't have it already; this is a special-occasion or weekend dinner, not budget weeknight fare. It reheats decently, though crème fraîche sauces can split if overheated, so low and slow on the second round.
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