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Classic Beef Stroganoff

Traditionally made from the choicest cut of beef – the tenderloin – fresh mushrooms and sour cream, this opulent dish was whipped together on short notice and named for the 19th-century Russian diplomat to whom it was first served: Count Paul Stroganoff.

This savory main dish appeals to diners of all ages. If there's no time to make meatballs, the ground beef can simply be crumbled directly into a hot frying pan, lightly browned, and drained of fat before the other ingredients are added.

This Stroganoff recipe is traditional in that it's made with steak, but it needn't be tenderloin. Use any cut of reasonably tender beef that fits your budget, from buttery-soft tenderloin to economical top round.

Cutting beef for Stroganoff into uniformly thin slices is easier if the meat is first frozen just long enough to firm it.

Accompany the Stroganoff with egg noodles tossed with butter and caraway seeds, and fresh green beans.

Classic Beef Stroganoff

4 servings

• 1 pound beef steak, trimmed of fat
• 2 tablespoons butter
• 1 tablespoon oil
• 1/4 pound mushrooms, sliced
• 1 small onion, finely chopped
• 3/4 teaspoon salt
• 1 teaspoon Worcestershire sauce
• Dash paprika
• Dash white pepper
• 1/2 cup sour cream
• Chopped parsley, for garnish
• Slice meat across the grain about 1/4 inch thick; cut into bite-sized strips.

In a large frying pan over moderately high heat, heat 1 tablespoon of the butter with the oil until foamy. Add the mushrooms and onion, and cook quickly, stirring often, until browned. Remove the mushroom mixture from the pan with a slotted spoon and reserve.

If needed, add 1 tablespoon more butter to the pan. Add strips of meat and cook over high heat, turning meat and shaking pan, just until meat browns. Remove pan from heat; stir in mushroom mixture, salt, Worcestershire, paprika, pepper and sour cream.

Return pan to low heat, stirring constantly. Cook just until sauce is heated through (approximately 2 minutes); do not allow to boil. Sprinkle with parsley for serving.

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