James Beard’s Beef Stroganoff

Name: James Beard's Beef Stroganoff
Prep time: PT0D0H0M
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: 6
Ingredients: 6 Tbsp. unsalted butter, divided; 1 Tbsp. olive oil; 1½ lb. beef tenderloin, thinly sliced; 2 Tbsp. finely chopped scallions; ¼ cup white wine or vermouth; 1½ cups sour cream; 1–2 dashes Worcestershire or A.1. Steak Sauce; Kosher salt and freshly ground black pepper; Cooked egg noodles, for serving; Coarsely chopped parsley leaves, for garnish

The legendary food writer’s 20-minute take on the timeless dish.

Serves
6
Time
20 minutes

PHOTO: MURRAY HALL • FOOD STYLING: PEARL JONES

By James Beard

Updated on January 23, 2025

“There are many different versions of this dish. Beware of those that specify long cooking,” writes James Beard in his eponymous cookbook, The James Beard Cookbook. “Beef Stroganoff is much better when prepared quickly a few minutes before it is eaten, and is one of the specialties that is fun to do at the table if you have an electric skillet or chafing dish.” Other than the casual suggestion to break out a chafing dish, this simple, speedy recipe holds up. The trick is to start with thinly sliced beef tenderloin: Beard cooks the lean cut in butter for richness, adds scallions for freshness, deglazes the pan with a splash of white wine, and finishes the sauce with sour cream and Worcestershire. Served over buttery egg noodles or rice, it’s a weeknight winner we turn to again and again.

Featured in “Eating in America” by Steven Shaw in the November 2007 issue.

Ingredients

6 Tbsp. unsalted butter, divided
1 Tbsp. olive oil
1½ lb. beef tenderloin, thinly sliced
2 Tbsp. finely chopped scallions
¼ cup white wine or vermouth
1½ cups sour cream
1–2 dashes Worcestershire or A.1. Steak Sauce
Kosher salt and freshly ground black pepper
Cooked egg noodles, for serving
Coarsely chopped parsley leaves, for garnish

ADVERTISEMENTAD

Instructions

Step 1

To a large skillet over medium-high heat, add 4 tablespoons of the butter and the oil. When the foam subsides, working in batches, add the beef and cook, flipping once, until browned, 1–2 minutes total. Transfer to a plate and set aside.

Step 2

To the skillet, add the remaining butter followed by the scallions and cook until slightly softened, about 1 minute. Add the wine, stirring to scrape up any browned bits, and cook until reduced slightly, about 1 minute. Stir in the sour cream and Worcestershire and season to taste with salt and black pepper. Turn the heat to low and continue cooking, stirring occasionally, until the sauce is just heated through (do not boil, or it will curdle), 2–3 minutes more. Remove from the heat, add the reserved beef and any juices, and stir to combine. Serve over egg noodles and garnish with parsley.

To a large skillet over medium-high heat, add 4 tablespoons of the butter and the oil. When the foam subsides, working in batches, add the beef and cook, flipping once, until browned, 1–2 minutes total. Transfer to a plate and set aside.
To the skillet, add the remaining butter followed by the scallions and cook until slightly softened, about 1 minute. Add the wine, stirring to scrape up any browned bits, and cook until reduced slightly, about 1 minute. Stir in the sour cream and Worcestershire and season to taste with salt and black pepper. Turn the heat to low and continue cooking, stirring occasionally, until the sauce is just heated through (do not boil, or it will curdle), 2–3 minutes more. Remove from the heat, add the reserved beef and any juices, and stir to combine. Serve over egg noodles and garnish with parsley.