Classic Beef Stroganoff
Appears in Cook's Illustrated January/February 2002
This retro Russian dish may look like a stew, but it's actually a quick saute that can be on the table in 20 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...