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Beef Stroganoff

Succulent chunks of beef and earthy mushrooms in a savory cream sauce highlighted with a dill, this traditional dish makes a rich and satisfying dinner served over egg noodles or rice. It is said to have originated in 19th-century Paris, invented by a French chef for the Russian diplomat, Count Paul Stroganov.


  • 1 1/2 pounds beef tenderloin, cut in bite-size chunks
  • Salt and ground black pepper
  • 4 tablespoons flour
  • 2 tablespoons vegetable oil
  • 1/2 cup sliced shallots
  • 1 pound mushrooms, sliced
  • 1 tablespoon Glace de Viande Gold® or Essence de Champignon Gold® dissolved in 1 1/2 cups hot water
  • 1 tablespoon brandy
  • 3/4 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh dill, plus additional for garnish
  • Cooked egg noodles or rice for 4
  • 4 tablespoons sour cream


  1. Season the beef with salt and pepper, then toss it with the flour until it is well coated.  Heat a large skillet over medium-high heat.  Add the oil and brown the meat on all sides, working in batches if necessary.  Remove the meat from the pan and add the shallots and mushrooms.  Reduce the heat to medium and cook until the shallots are translucent and the mushrooms have browned slightly.
  2. Add the diluted Glace de Viande Gold®and the brandy, reduce the heat to medium-low and simmer for 5 minutes, stirring to scrape the browned bits from the bottom of the pan.
  3. Add the cream, Worcestershire, mustard and dill and stir to combine.  Return the meat to the pan and simmer gently, stirring occasionally, until the sauce has thickend slightly, about 5 minutes.  Season to taste with salt and pepper.
  4. Divide the egg noodles or rice among 4 plates and ladle the beef and sauce over the top.  Garnish each with a dollop of sour cream and a sprinkle of chopped dill.

Additional Tips

Wine Pairing: Cotes du Rhone or Merlot

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Classic French Stocks and Sauces