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Beef Stroganoff

When India and I were stranded unexpectedly in Salt Lake City on our way out to Wyoming for our Christmas Break we ate at an amazing foodie restaurant called The Copper Onion. The dish that India ordered was Beef Stroganoff. Now my mother used to make this all the time when I was a kid, but what India received looked — and tasted — nothing like the gloppy, overly sour-creamed, overly tomato filled meal my mother made. Good gracious it was delicious. A mildly creamy, flavorful sauce with just the slightest hint (a whisper you might even say) of tomato flavor. The noodles they used were really really wide – half the width of a lasagna noodle. The beef was so tender. I would have gladly traded my spaghetti carbonara with her if she’d been willing. She wasn’t.

So I came home from vacation determined to re-create this dish as best I could. I was pretty pleased with the results, and I think if you try it you will be too. I would try to buy the best cut of beef you can for this. You can certainly use the boneless sirloin steak that most recipes I researched seemed to call for (and that I used), but when I make it again I might try a flank steak or perhaps even splurge on a fillet and really live it up. I tried to get some really wide noodles similar to the ones at The Copper Onion, but the great local cheese store was closed that day because it was another one of those snow days we’ve had so many of this year. Feel free to try a different noodle too if you’d like.

Beef Stroganoff

An original recipe by Craft Farm Girl©, 2011

Yield: Makes 6 servings


  • 1 2-pound boneless sirloin steak, well-trimmed into 2” x 1-1/2” strips
  • 2 tablepoons soy sauce
  • 3 tablespoons vegetable oil
  • 3 tablespoons (3/4 stick) unsalted butter
  • 1 teaspoons hot water
  • 2 teaspoons dry mustard
  • 1 teaspoon sugar
  • Ground black pepper
  • ¼ cup finely chopped shallots
  • ¼ cup finely chopped Spanish onion
  • 1 lb. small button mushrooms, thickly sliced
  • salt & freshly ground black pepper
  • 1 tablespoon Cognac
  • ½ cup whipping cream
  • 1-¼  cups beef broth
  • 1-tablespoon sour cream
  • 2 teaspoons tomato paste
  • 2 teaspoons paprika (optional)
  • 1 tablespoon chopped fresh parsley leaves
  • 8 oz. wide egg noodles (I used an 8.8 oz. package of DeCecco brand)

Put a large pot of salted water on to boil for the egg noodles.

Pour the soy sauce over the steak and toss to coat. Set aside.

While meat marinates, place mushrooms in medium microwave-safe bowl and cover with plastic wrap. Remember to poke a hole or two in the plastic wrap with a knife. Microwave on high power until mushrooms have decreased in volume by half, 4 to 5 minutes (there should be as much as ¼ cup liquid in bowl). Drain mushrooms and set aside; discard liquid.

Combine water, dry mustard, sugar, and ½ teaspoon pepper in small bowl until smooth paste forms; set aside.

Sprinkle meat with salt and pepper & toss to coat. Heat half of the vegetable oil in heavy large skillet over high heat until very hot. Working in two batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to a bowl and set aside.

Melt 3 tablespoons butter in same skillet over medium-high heat. Add chopped onions and shallots and sauté until tender, scraping up browned bits, about 2 minutes. Sprinkle lightly with salt and pepper and sauté until onions and shallots are nicely browned, about 12 minutes.

Add beef broth, cream & Cognac. Simmer until liquid thickens and just coats the back of a spoon, about 10 minutes. Stir in sour cream, tomato paste and dry mustard paste and whisk to combine.

Add the microwaved button mushrooms. Add meat and any accumulated juices from bowl. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

Now before you begin the final steps you should put the egg noodles on to boil. Cook according to package directions until the noodles are al dente. Drain and return to pasta pot.

Remove saucepan from heat.. Pour the mixture over the egg noodles and sprinkle with the paprika. Toss with tongs to combine and evenly coat noodles with sauce. Sprinkle with parsley and serve.

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  1. ooooo! Look at the ease of the new “print recipe” button at the bottom! LOVE! and this looks delish btw.


  1. […] carbonara is so hard to find and blah blah blah. It was disappointing. I wanted India’s beef stroganoff, but she wouldn’t […]

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