Beef Stroganoff

Name: Beef Stroganoff
Yield: Serves 4
Cuisine: Eastern European & German
Ingredients: 1 1/4 pounds, sirloin steak tips, trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces (see note); 2 teaspoons, soy sauce; 1 pound, white mushrooms, wiped clean and quartered (see note); 2 teaspoons, hot water; 1 tablespoon, dry mustard; 1 teaspoon, sugar; , Ground black pepper; 1 tablespoon, vegetable oil; 1 medium, onion, chopped fine (about 1 cup); , Table salt; 2 teaspoons, tomato paste; 4 teaspoons, unbleached all-purpose flour; 1/3 cup plus 1 tablespoon, white wine or dry vermouth; 1 1/2 cups, beef broth (see note); 1/2 cup, sour cream; 1 tablespoon, chopped fresh parsley leaves or dill

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Appears in Cook's Illustrated March/April 2010

Main Courses

Eastern European & German

Beef

Weeknight

The usual choice for stroganoff—tenderloin—makes for a bland (and expensive) dish. But beefing up this classic took more than a different steak. We had to rethink our sear tactics.

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

For a beefy stroganoff recipe, we substituted sirloin steak tips for traditional tenderloin. Marinating the meat in soy sauce made it as tender as tenderloin. Pan-roasting the meat in larger pieces developed rich flavor, and letting it rest...

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