Ingredients for Beef Stroganoff From Cooks Illustrated
- 2 pounds beef sirloin steak, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 pound white mushrooms, wiped clean and sliced 1/4 inch thick
- 1/2 cup hot water
- 1 teaspoon dry mustard powder
- 1 teaspoon sugar
- fresh ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 large onion, chopped fine
- table salt to taste
- 1 tablespoon tomato paste
- 2 tablespoons unbleached all-purpose flour
- 1/2 cup dry white wine
- 2 cups beef broth
- 1/2 cup full-fat sour cream
- 2 tablespoons chopped fresh parsley leaves, plus extra for garnish
- 1 ounce dried mushrooms (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Stroganoff From Cooks Illustrated? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef Stroganoff From Cooks Illustrated
- Pat the beef pieces dry with paper towels and season generously with salt and pepper.
- In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove from skillet and set aside.
- Add butter to the skillet and melt. Add onion and mushrooms and cook until softened, about 5-7 minutes.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and paprika.
- Bring the sauce to a simmer, then reduce heat to low and add the seared beef.
- Simmer for 15-20 minutes, or until the beef is tender.
- Stir in parsley before serving over cooked egg noodles or wide pasta.
- Garnish with extra parsley and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
19g
Fat
84g
Carbs
4g
