Classic Beef Stroganoff

January 15, 2016

We once had a call from a listener looking for good Beef Stroganoff. Another listener called and said she had a really good recipe from the Tiffin Inn, which has been gone for about 50 years. She sent it along, and we republish it here. 

1 1/2 LB beef filet
5 TBS butter plus extra
2 TBS finely chopped onion
1/2 LB sliced mushrooms
1 TBS flour
2 CUPS sour cream
1 TSP tomato paste
1/2 TSP worcestershire sauce
3 finely diced sweet pickles
1/4 TSP salt
1/2 TSP nutmeg
egg noodles/rice/toast to serve over

Cut beef into julienne strips 1 inch long and 1/4 inch wide. Season with salt, fresh ground pepper and paprika. Heat butter in skillet and saute beef quickly on high fire until medium rare. Remove meat from pan and keep warm.

Now, in the same pan with the meat juices, saute the onions until 1/2 done. Add the mushrooms and cook a few minutes more - adding butter if necessary.

Sprinkle the flour over the mushrooms and onions. Slowly add the sour cream, stirring as you go. Next add the tomato paste, worcestershire, pickles, salt and nutmeg. Return meat to pan and heat to desired serving temperature. Serve over traditional egg noodles or  toast or rice.