The Cut Of Meat That Makes Beef Stroganoff Irresistible

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Is there a "right" way to make a beef stroganoff? The answer, we suppose, depends on who you ask. The versions of stroganoff that came to America via St. Petersburg, Russia, are all different. Some called for "petals" of julienned beef, while others used chunks or strips. Nowadays, you might see stew meat or chuck roast used in a slow-cooked preparation of the dish ... and that's to say nothing of the simple ground beef variation that might accompany a quick stroganoff sauce made of cream of mushroom soup.

If there is, in fact, no "correct" route to stroganoff, we can at least divulge that we know the way to make one of the best ones. It involves using beef tenderloin and cooking it in medallions to a medium-rare level of doneness, then cutting them into bite-sized chunks. We admit that tenderloin will never land on a list of the best affordable steak cuts, as it can be pricey, but you also can't match it for tenderness and melt-in-your-mouth savor. 

If you experiment with different cuts of beef and different cooking styles, you will find that cooking the beef separately from the sauce and piling it atop in the end produces the most delicious, luxuriant stroganoff. Is it a splurge? Yes. Is it time-consuming? Absolutely. This is not a tip for a quickie "stroganoff" (air quotes intended) that serves as a speedy weeknight meal. Instead, it's a labor of love that you'd be proud to serve at a dinner party or holiday feast.

If you're going to shell out for a beef tenderloin to make dreamy stroganoff, don't just throw mundane ingredients into the pan and call it a day. First, get a good sear on your seasoned beef medallions (cut them nice and thick), and set them aside. Use all that delicious browned oil in the pan to cook up your onions and mushrooms, then deglaze the pan with stock or white wine, being sure to scrape up the delectable fond for your sauce. Make sure you let the meat rest before cutting it up!

The type of stroganoff sauce you desire is up to you. Will it be tomato-based, or will you build your sauce around mustard for that pop of acid? Tons of garlic should be considered indispensable. To up the beefiness and umami factors, consider a few glugs of Worcestershire sauce. Meanwhile, different varieties of paprika have different uses, but a sweet variety will complement your flavors without hijacking the meal. For our money, we like Spice Lab's sweet Spanish paprika, which has a rich color and tons of enthusiastic reviews. 

By the way, when you finish your sauce with sour cream, make sure it's not boiling, or the cream will break. It won't affect the flavor, but it won't look as pretty ... and a dish this special should be a feast for the eyes and the belly! As for starches, while egg noodles are a common pairing for stroganoff, we love going all-out with luxuriant mashed potatoes loaded with heavy cream, butter, and black pepper.