By PanNan on September 27, 2004
Photo by Mrs Goodall
Photo by Mrs Goodall
"This recipe is from the magazine Fine Cooking. It's by far the best beef stroganoff I've ever tasted. It wasn't difficult at all, and didn't take much time. I made it after work one evening. The ingredients were readily available in my grocery store, and well worth the investment. The porcini mushrooms really add a great flavor and deeper color to the beef broth. I'd be proud to serve this dish to company. Note: I recommend you prep all remaining ingredients while the dried porcini is steeping. The rest of the steps are very quick, and don't allow time for prepping as you go. Second note: I buy whole beef tenderloins at Costco for a very reasonable price. I remove the silver skin myself with a sharp meat carving knife. I get a fabulous roast, quite a few filet mignon steaks, and the funny shaped thinner "tail" part (about a pound) is perfect for this recipe, although you could use any part of the tenderloin."
Serving Size: 1 (248 g)
Servings Per Recipe: 4
"Brilliancy, quick and very tast mid week meal!"
"I tried a few of your recipes and really enjoyed them, so I decided to try this one. We loved it! I used portabella and button mushrooms but otherwise followed your directions. We had it over whole wheat noodles and it got 5's from all of us!"
"Definitely THE BEST STROGANOFF recipe of all time!!! It does take time to make but well worth the effort. I followed the recipe exactly as written and it turned out great. Don't be tempted to substitute anything for the creme fraiche; it is more tangy than sour cream and adds a mellow smoothness to the sauce that cannot be replicated. If your local market doesn't sell creme fraiche, it is readily available at high-end gourmet grocery stores such as Wegman's and Whole Foods. My boyfriend couldn't get enough of this recipe. He kept saying what a wonderful cook I was (I'm not that good a cook, I just have great recipes! ;-) Well this recipe must have some magic hidden in it too, because later that night he proposed and now we're engaged!!! My new fiance said I can make this dish for him any time! Thanks for posting this wonderful recipe PanNan!"
"This is the best stroganoff i have ever made. I used venison instead of beef, which was beautiful in it and portobellos instead of cremini. Outstanding"
"I really enjoyed this dish... It had great flavor. I made with hamburger and just dipped it in flour on all sides, then broke up and put in the pan, and cooked it until it was done, then sprinkled a little more flour in the pan and mixed it around to make a thickening agent for the cream... I used Half and Half and doubled the amount, and it worked great... Beef Stroganoff is my favorite dish, and I am always looking for different ways to make it other than my recipe... I really enjoyed dinner tonight... Thanks PanNan for this addition to my recipe rotation! I am posting my photos!"
"We thought this meal was very good. Liked the cremini mushrooms. Will make again. Thanks for posting."
"I have been looking for a stroganoff recipe I actually like for a few years now...I think this is it! Absolutely loved it. Easy to make for a stroganoff recipe. I couldn't get to Costco, so had to use really good quality top sirloin. The only thing I did different was add hungarian paprika, and I'll add even more next time and next time I will slice the meat just a tad thinner. I loved that the meat came out medium and not over cooked. This is fabulous! Thanks PanNan!!!"
"Don’t be daunted by what looks like lots of steps in this recipe. It’s just that PanNan has broken down the recipe into lots of steps in order to provide really clear instructions. Study them closely before you start, and do take heed of her advice about having everything ready before you start cooking. I used strips of veal (it’s Spring here), and I used the porcini mushrooms as in the recipe, and field mushrooms (I think they’re probably the same as the ones in the recipe; they’re very flavoursome). Like katie, I added garlic (4 cloves). We ate this over noodles and with sarahsmomi’s Hungarian Style Spinach (Magyaros Spenotfozelek) Recipe #134934. A great combination. And the quantities were generous. I was serving three, and we ate less than half of it. So what was not eaten is in the freezer. Thank you, so much, PanNan for such a wonderful recipe. I’ll be making this again, and I agree with you this would be fabulous to serve to guests."
"This is another 10 star recipe!! We loved it!! Only changes, I added garlic cloves (2) and chopped dill to the finished recipe! Thank you for a wonderful meal!"