Beef Stroganoff from The Silver Palate Cookbook (page 128) by Julee Rosso and Sheila Lukins

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Accompaniments: Sautéed cherry tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pastaplease on February 18, 2026

    Very good, but a bit on the sweet side. Maybe try sour cream next time instead of creme fraiche, and less sweet paprika? Try a bit of smoked. Otherwise, worth making again.

  • JDeMarois on January 15, 2026

    WOW. I used top sirloin and a regular onion. Made the crème fraiche per their recipe on pg. 414 as instructed. My only notes- it felt odd not to season the mushrooms prior to removing from pan and felt like sacrilege not to season the meat strips prior to cooking, so I did. I cut the crème fraiche by a cup and still had way too much sauce, so served meat mixture over noodles and allowed everyone to sauce to suit. Phenomenal flavor and came together quickly and easily. *I used one stick of butter total, which was plenty. I don’t think you need the additional 2 tbsps.

  • gwenyc on December 03, 2025

    Used chopped onions instead of pearls. Didn't have Creme Fresh so used sour cream and was fine. Cooked the beef strips separately and didn't add them to the mix. Served mushroom noodles topped with the beef strips and then stroganoff sauce. Really deliscious.

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