Big Top Beef Stroganoff

Total Time:
1 hr 35 min
25 min
1 hr 10 min

4 servings

  • 1 to 3 tablespoons grapeseed oil, as needed to sear steaks
  • 1 (2 to 3-pound) beef bottom round roast, julienned
  • Salt and freshly ground black pepper
  • 1 tablespoon paprika
  • 1 large white onion, diced
  • 2 cloves garlic, lightly crushed with the side of a knife blade, and minced
  • 2 cups (about 6 ounces) white mushrooms, cleaned trimmed, and sliced
  • 2 cups red wine
  • 1 cup beef stock
  • 1 pound egg noodles
  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons minced fresh flat-leaf parsley
  • Heat oil over medium-high heat in a large saute pan which should be large enough to accommodate the mushrooms, wine and beef.

  • Season beef with salt, pepper, and paprika, and set aside briefly.

  • To the heated pan, add white onion and garlic and saute until the onion becomes translucent. Add the mushrooms and saute until they give up their juices.

  • Add the beef strips to the pan, pour red wine, pouring over the meat, and allow the wine to reduce by half. Add beef stock and return to a boil. Cover, reduce heat, and allow meat to braise until it is fork tender, about 25 minutes.

  • Bring a pot of water to a boil for the noodles.

  • Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered.

  • While the beef stock is reducing, boil the egg noodles until al dente.

  • Remove sauce from heat and whisk in sour cream and horseradish (which will add stroganoff flavor and stabilize the sauce). Return meat and mushrooms to sauce.

  • Drain egg noodles well and spoon stroganoff over. Garnish with parsley.

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    Beef Stroganoff

    Recipe courtesy of Claire Robinson