Beef Stroganoff

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Appears in Cook's Illustrated March/April 2010

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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