beef stroganoff


1½ pounds rib eye steak, pounded and cut into ½-inch strips

Salt and pepper

1 tablespoon mild paprika

4 tablespoons vegetable oil

10 ounces white mushrooms, wiped clean and sliced in quarters

1 medium onion, minced

2 tablespoons unbleached all-purpose flour

1½ cups chicken broth

1½ cups beef broth

⅓ cup dry sherry or brandy (I don’t usually have brandy on hand)

6 ounces wide egg noodles (4 cups)

⅔ cup crème fraiche or sour cream

2 teaspoons lemon juice

1 tablespoon chives, minced  



Fancy Feathers!

  1. Dry the beef with paper towels and season with salt,pepper, and paprika.
  2. Pound meat ½-inch thick.
  3. Slice beef into 2-inch strips with the grain, and then slice each piece into ½-inch strips against the grain.
  4. Over medium-high, heat 1 tablespoon oil in a 12-inch skillet heat until just smoking. Cook half of the beef until well browned, 3 to 4 minutes per side. Transfer to a pie pan and repeat, adding more oil if needed, with the rest of the beef.
  5. Heat the remaining 2 tablespoons oil in the now-empty skillet. Cook the mushrooms, onion, and ½ teaspoon salt about 8 minutes. If the pan becomes too brown, pour the accumulated beef juices into the skillet.
  6. Stir in the flour and cook for 30 seconds.
  7. Gradually stir in the broths, then the dry sherry or brandy, and return the beef and accumulated juices to the skillet.
  8. Bring to a simmer, cover, and cook over low heat until the beef is tender, 30 to 35 minutes.
  9. Stir the noodles into the beef mixture, cover, and cook, stirring occasionally, until the noodles are tender, 10 to 12 minutes.
  10. Off the heat, stir in the crème fraiche or sour cream and lemon juice.


Season with salt and pepper to taste, top with minced chives, and serve.