Classic Beef Stroganoff

Name: Classic Beef Stroganoff
Yield: Serves 4
Cuisine: Eastern European & German
Ingredients: 1 1/2 tablespoons, vegetable oil; 12 ounces, white button mushrooms, wiped clean and halved if small, quartered if medium, cut ino sixths if large; , Salt and ground black pepper; 3/4 pound, beef tenderloin (about 2 fillets), cut into 1/2-inch long, 1/8-inch wide strips; 1/2 cup, low-sodium beef broth; 1 tablespoon, unsalted butter; 1 , small onion, minced (1/2 cup); 1 teaspoon, tomato paste; 1 1/2 teaspoons, dark brown sugar; 1 tablespoon, all-purpose flour; 1/2 cup, low-sodium chicken broth; 1/2 cup, dry white wine; 1/3 cup, sour cream; 8 ounces, egg noodles, cooked in salted water, drained, and tossed wih 2 tablespoons butter

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Appears in Cook's Illustrated January/February 2002

Main Courses

Eastern European & German

Beef

Weeknight

Stews

SERVES4

TIME50 minutes

WHY THIS RECIPE WORKS

For our classic beef stroganoff recipe, we chose tenderloin. To build flavor, we browned the beef and mushrooms in the same pan and used beef broth to deglaze the pan and build a potent sauce. We added chicken broth, tomato paste, onion, br...

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