Beef Stroganoff from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • soy sauce
  • sour cream
  • dry mustard
  • onions
  • tomato paste
  • white wine
  • beef broth
  • parsley or dill
  • white mushrooms
  • beef sirloin steak tips

Where’s the full recipe - why can I only see the ingredients?

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

  • ashallen on October 18, 2019

    Tender beef morsels in a deliciously creamy sauce - this was great. I did make the effort to track down the bavette/flap meat cut specified as the first choice for the recipe - it was available only from a specialty butcher in my area. On the positive side, the meat was really high-quality and so delicious after the initial searing that I felt bit bad eating it with the creamy sauce which mellowed the beef flavor!! Overall the sauce had good flavor - I did find the tomato paste to be a bit distracting in terms of both flavor and color (made the sauce kind of pink) - I'll try leaving it out/cutting down the quantity next time. [Cross-post for Annual Edition/ Magazine/ Science of Good Cooking/Cook's Ill. Cookbook.]

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