James Beard's Beef Stroganoff Recipe | SAVEUR

By CheeseDiva

Ingredients

• 1 1⁄2 lb. beef tenderloin
• 6 tbsp. butter
• 1 tbsp. Olive oil
• 2 tbsp. chopped scallions
• 1 ⁄4 cup white wine or vermouth
• 1 1⁄2 cups sour cream
• 1-2 dashes A.1. sauce or worcestershire sauce
• Kosher salt and freshly ground black pepper
• Cooked egg noodles, to serve
• Chopped parsley, for garnish

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

In a 12-inch skillet, heat 4 tablespoons butter and the oil over medium-high. Working in batches, cook the beef, flipping once, until browned, about 1 to 2 minutes, and transfer to a plate.

Add the remaining 2 tablespoons of butter and the scallions and cook for 1 minute. Add the white wine or vermouth to deglaze and cook 1 minute more. Add the sour cream, worcestershire sauce, salt, and pepper and stir well. Reduce the heat to low and cook, stirring, until the sour cream is heated through, about 2 to 3 minutes. Remove from the heat and add the beef and it's juices and stir to combine. Serve over egg noodles and garnish with parsley.