The Best Wild Mushroom Beef Stroganoff

23 01 2010

I have probably 25 recipes for Beef Stroganoff, and while this isn’t the simplest recipe in terms of steps, it is by far the best end product. One word of caution, don’t skimp on the step of making the roux, getting the deep color at that step will give you both deeper flavor and give the dish a great color for presentation.

  • 1 ½ lbs. Beef fillet or sirloin
  • 1 ½ cups beef stock
  • 1 stick butter
  • 1 ½ tbs flour
  • Salt
  • 1 c sour cream
  • 1 lb fresh wild mushrooms (porcini, shiitake, crimini, oyster, etc)
  • Black pepper
  • ¼ c shallot (minced)
  • 3 tbs dry sherry
  • Fresh thyme (minced)

Using a very sharp knife, slice the beef across the grain into ¼” thick strips, then cut into 2” long pieces.

Meanwhile, in a saucepan, bring the beef stock to a boil over high heat. In a separate saucepan melt 3 tbs butter and the flour together over medium heat with a wire whisk. Cook, stirring for about 5 minutes until you get a deep brown color (a dark roux). Add the boiling stock all at once to the roux and whisk continuously until the sauce is smooth and thickened. Remove from the heat and whisk in the sour cream; reserve.

In a saute pan melt 3 tablespoons of the butter over medium heat. Add the mushrooms and saute until tender, about 3 to 4 minutes. Season to taste with salt and pepper, transfer to a bowl, and reserve.

In the same pan, heat the remaining butter over medium high heat. Add the shallot and beef and saute until the beef is golden brown on all sides, about 3 to 5 minutes. Add the reserved sauce, reserved mushrooms, and the sherry, and season to taste with salt and pepper. Heat until warmed through, about 2 or 3 minutes. DO NOT let it boil or it may curdle. Sprinkle with thyme and serve over buttered egg noodles. Enjoy!!!




3 responses

28 06 2014
margy cravath

This truly was the very BEST Beef stroganoff my husband and I ever had! Thank you. Followed recsipr fo a T.

28 06 2014
Thomas Leggate

Margy,thank you for the nice note. It really is one of my favorite recipes of all time. I’m so glad that you guys enjoyed it as well.

28 06 2014
margy cravath

Meant to write receipe.

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