Recipe courtesy of Natasha Pogrebinsky

Natasha Pogrebinksy's Beef Stroganoff

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 1 hr
  • Yield: 4 to 6 Servings
Share This Recipe



Kosher salt and freshly ground black pepper

2 pounds filet mignon

4 tablespoons unsalted butter 

4 cloves garlic, sliced

1/2 cup fresh dill (about 2 sprigs)

1/2 bunch fresh thyme (about 3 sprigs)

2 sprigs fresh parsley 

1 sprig fresh rosemary

2 bay leaves 


3 large eggs

2 cups all-purpose flour

1 cup potato flour or Idaho potato flakes 

Mushroom Cream Sauce:

2 teaspoons vegetable oil

1 teaspoon unsalted butter

1 pint chanterelle mushrooms

1 pint porcini mushrooms

1 pint royal trumpet mushrooms

1 pint shiitake mushrooms

4 large Spanish or yellow onions, sliced 

1 quart beef stock

3 tablespoons sour cream 

1 tablespoon heavy cream 

4 sour brine pickles or cornichons, thinly sliced 

For serving:

4 to 6 egg yolks

Freshly shaved black truffles or truffle oil, such as organic Da Rosario truffle oil 

Freshly grated Parmesan

Fresh dill, for serving


Special equipment:
a kitchen blowtorch and a pasta machine
  1. For the beef: Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Sprinkle salt and pepper on both sides of the beef and sear it in the skillet on all sides. Add the butter, garlic, dill, thyme, parsley, rosemary and bay leaves to the pan. Transfer the skillet to the oven and roast for 10 minutes. Baste the beef with the collecting juices in the skillet, then continue to cook until the beef reaches a dark brown color, about 10 minutes more. For medium-rare, the beef should feel like a water balloon when you press on it. Allow to rest for 5 minutes before slicing.
  2. For the pasta: Combine the eggs, all-purpose flour and potato flakes in a large mixing bowl until fully incorporated. Knead into a ball and let it rest for 10 minutes. On a pasta machine, start rolling out the dough on the thickest setting, gradually working up to setting 6. Cut into 1-inch ribbons.
  3. For the mushroom cream sauce: Heat the oil and butter in a second large skillet over medium heat. Add the chanterelle, porcini, trumpet and shiitake mushrooms and the onions and cook until all the moisture is cooked out and the mushrooms begin to caramelize. Add the beef stock, sour cream and heavy cream and simmer until it looks like thick gravy, adding the pasta halfway through, about 10 minutes. Add the pickles.
  4. To serve: Slice the beef into 1-inch-thick slices. Add the beef juices from the skillet to the mushroom cream sauce. Plate the mushrooms and pasta in each bowl with 2 slices of beef on top. Top each dish with 1 egg yolk, some shaved truffles, Parmesan and fresh dill. Using a hand torch, melt the cheese to a crispy, melty consistency.