🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 111 (from laksa142)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa111.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://andrewzimmern.com/recipes/the-best-beef-stroganoff/\')), getAhrefsUnparsedNoserviceFromURL(\'https://andrewzimmern.com/recipes/the-best-beef-stroganoff/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/andrewzimmern.com\/recipes\/the-best-beef-stroganoff\/","crawl_time":1775475319,"first_indexed_time":1582919905,"http_code":200,"src_unparsed":"com,andrewzimmern!\/recipes\/the-best-beef-stroganoff\/ s443","src_root_hash":"6800525271372402511","history_drop_reason":null,"meta_title":"The Best Beef Stroganoff - Andrew Zimmern","meta_descriptions":[],"attrs_boilerpipe_text":"Traditional Beef Stroganoff with Fingerlings\nBy\nAndrew Zimmern\nMany Americans associate beef stroganoff with a gloppy school cafeteria lunch or a Betty Crocker slow cooker meal. But this recipe, made with beef tenderloin and flavorful mushrooms, will blow you away. It follows the flavor profile of a traditional Russian stroganoff, a creamy sauce rich with beef broth, tomato paste, paprika, sour cream, mushrooms and caramelized onions. Browning the onion, beef and mushrooms in the pan before deglazing with the liquid ingredients develops a deep flavor, as if you’d simmered it for hours. I like to serve it with small bags of Russian fingerling or Austrian crescent potatoes, seasoned with butter.\nBeef Stroganoff\nServings: 6\nIngredients\n1\/2 cup butter\n2 onions cut into rings\n3 pounds tenderloin of beef, cut into strips against the grain, about 1\/2-inch thick and 1-inch long\n1 pound fresh chanterelle, trumpet, morel or other earthy mushroom\n2 tablespoons paprika\nA few pinches grated nutmeg\n1 cup rich beef stock\n1\/2 cup dry white wine\n1 tablespoon tomato paste\n6 ounces sour cream\n2 tablespoons minced parsley\n1 tablespoon minced dill (plus more for garnish, optional)\nInstructions\nMelt 1\/2 stick, or 1\/4 cup, butter in a large skillet. Caramelize the onions over medium-low heat, about 25 minutes. Reserve.\nReturn pan to high heat, adding 2 tablespoons butter. Add the beef and cook quickly for about 5 minutes. Brown as best you can, if necessary in batches. Reserve beef on a plate.\nReturn pan to medium heat and add remaining butter (2 tablespoons). Brown the mushrooms in the butter, seasoning with the nutmeg and paprika. Reserve the mushrooms.\nDeglaze the pan with the stock, tomato paste and wine. Reduce by half.\nAdd the sour cream to the pan, whisking until smooth. Warm it through. Add the beef, mushrooms, caramelized onions, dill and parsley to the sauce. Cook until entirely warmed through, about 5 minutes.\nSeason and serve with boiled fingerling potatoes.\nPhotograph by Madeleine Hill. \n•\nBeef Stew from Pamplona\n•\nThe Best One Pot Beef Stew\n•\nMushroom Ragout & Polenta","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=727866852546284&ev=PageView&noscript=1)\n\n![](https:\/\/www.facebook.com\/tr?id=1007972001558263&ev=PageView&noscript=1)\n\n[Andrew Zimmern](https:\/\/andrewzimmern.com\/ \"Andrew Zimmern\")\n\n![Andrew Zimmern](https:\/\/andrewzimmern.com\/wp-content\/uploads\/az-logo-with-border.png)\n\nMenu\n\n- [About](https:\/\/andrewzimmern.com\/bio\/)\n- [Recipes](https:\/\/andrewzimmern.com\/recipes\/)\n- [Japan](https:\/\/andrewzimmern.com\/japan\/)\n- [Cookbook](https:\/\/andrewzimmern.com\/the-blue-food-cookbook\/)\n- [Substack](https:\/\/andrewzimmern.com\/andrew-zimmerns-spilled-milk\/)\n- [Shop](https:\/\/andrewzimmern.com\/shop\/)\n- [Spices](https:\/\/andrewzimmern.com\/badia\/)\n- [Appearances](https:\/\/andrewzimmern.com\/appearances\/)\n- [Philanthropy](https:\/\/andrewzimmern.com\/philanthropy\/)\n\n- [Facebook](https:\/\/www.facebook.com\/AndrewZimmern \"Facebook\")\n- [Twitter](https:\/\/twitter.com\/andrewzimmern \"Twitter\")\n- [Threads](https:\/\/www.threads.com\/@chefaz \"Threads\")\n- [Pinterest](https:\/\/www.pinterest.com\/chefaz\/ \"Pinterest\")\n- [Instagram](https:\/\/www.instagram.com\/chefaz\/ \"Instagram\")\n- [TikTok](https:\/\/www.tiktok.com\/@andrew.zimmern \"TikTok\")\n- [YouTube](https:\/\/www.youtube.com\/user\/andrewzimmerndotcom \"YouTube\")\n- [Substack](https:\/\/andrewzimmern.substack.com\/ \"Substack\")\n\n[More...](https:\/\/andrewzimmern.com\/recipes\/the-best-beef-stroganoff\/)\n\n- ![](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Andrew-Zimmerns-Beef-Stroganoff-1600x800.jpg)\n  # The Best Beef Stroganoff\n  [Read more...](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Andrew-Zimmerns-Beef-Stroganoff-1600x800.jpg)\n\n# Traditional Beef Stroganoff with Fingerlings\nBy [Andrew Zimmern](https:\/\/andrewzimmern.com\/about\/)\n\nMany Americans associate beef stroganoff with a gloppy school cafeteria lunch or a Betty Crocker slow cooker meal. But this recipe, made with beef tenderloin and flavorful mushrooms, will blow you away. It follows the flavor profile of a traditional Russian stroganoff, a creamy sauce rich with beef broth, tomato paste, paprika, sour cream, mushrooms and caramelized onions. Browning the onion, beef and mushrooms in the pan before deglazing with the liquid ingredients develops a deep flavor, as if you’d simmered it for hours. I like to serve it with small bags of Russian fingerling or Austrian crescent potatoes, seasoned with butter.\n\n[Print](https:\/\/andrewzimmern.com\/recipes\/the-best-beef-stroganoff\/)\n\n## Beef Stroganoff\nServings: 6\n***\n### Ingredients\n- 1\/2 cup butter\n- 2 onions cut into rings\n- 3 pounds tenderloin of beef, cut into strips against the grain, about 1\/2-inch thick and 1-inch long\n- 1 pound fresh chanterelle, trumpet, morel or other earthy mushroom\n- 2 tablespoons paprika\n- A few pinches grated nutmeg\n- 1 cup rich beef stock\n- 1\/2 cup dry white wine\n- 1 tablespoon tomato paste\n- 6 ounces sour cream\n- 2 tablespoons minced parsley\n- 1 tablespoon minced dill (plus more for garnish, optional)\n\n### Instructions\nMelt 1\/2 stick, or 1\/4 cup, butter in a large skillet. Caramelize the onions over medium-low heat, about 25 minutes. Reserve.\n\nReturn pan to high heat, adding 2 tablespoons butter. Add the beef and cook quickly for about 5 minutes. Brown as best you can, if necessary in batches. Reserve beef on a plate.\n\nReturn pan to medium heat and add remaining butter (2 tablespoons). Brown the mushrooms in the butter, seasoning with the nutmeg and paprika. Reserve the mushrooms.\n\nDeglaze the pan with the stock, tomato paste and wine. Reduce by half.\n\nAdd the sour cream to the pan, whisking until smooth. Warm it through. Add the beef, mushrooms, caramelized onions, dill and parsley to the sauce. Cook until entirely warmed through, about 5 minutes.\n\nSeason and serve with boiled fingerling potatoes.\n\n*Photograph by Madeleine Hill.*\n\n####\n• [Beef Stew from Pamplona](https:\/\/andrewzimmern.com\/recipes\/paleo-hack-beef-stew-from-pamplona\/)  \n • [The Best One Pot Beef Stew](https:\/\/andrewzimmern.com\/recipes\/the-best-one-pot-beef-stew\/)  \n • [Mushroom Ragout & Polenta](https:\/\/andrewzimmern.com\/recipes\/mushroom-ragout-polenta\/)\n### Like this recipe? You may also enjoy:\n- ![Andrew Zimmern Recipe Pelmeni](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Andrew-Zimmern-Recipe-Pelmeni-400x400.jpg)\n  ### Pelmeni\n  [Pelmeni](https:\/\/andrewzimmern.com\/recipes\/pelmeni\/ \"Pelmeni\")\n- ![Andrew Zimmern's Pickled Mushrooms](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Andrew-Zimmerns-Pickled-Mushrooms-400x400.jpg)\n  ### Quick Pickled Mushrooms\n  [Quick Pickled Mushrooms](https:\/\/andrewzimmern.com\/recipes\/quick-pickled-mushrooms\/ \"Quick Pickled Mushrooms\")\n- ![Andrew Zimmern's Huguenot Torte](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Andrew-Zimmerns-Huguenot-Torte-400x400.jpg)\n  ### Huguenot Torte with Cherries\n  [Huguenot Torte with Cherries](https:\/\/andrewzimmern.com\/recipes\/huguenot-torte-cherries\/ \"Huguenot Torte with Cherries\")\n- ![Borscht](https:\/\/andrewzimmern.com\/wp-content\/uploads\/Borscht-400x400.jpg)\n  ### Beef, Beet & Cabbage Borscht\n  [Beef, Beet & Cabbage Borscht](https:\/\/andrewzimmern.com\/recipes\/beef-beet-cabbage-borscht\/ \"Beef, Beet & Cabbage Borscht\")\n- ![Russian Tea Cakes](https:\/\/andrewzimmern.com\/wp-content\/uploads\/LoisThielen-Russian-Tea-Cakes-400x400.jpg)\n  ### Lois Thielen’s Russian Tea Cakes\n  [Lois Thielen’s Russian Tea Cakes](https:\/\/andrewzimmern.com\/recipes\/lois-thielens-russian-tea-cakes\/ \"Lois Thielen’s Russian Tea Cakes\")\n\n### Recipe Finder\n### Related Recipes\n#### Cuisines\n- [Russian](https:\/\/andrewzimmern.com\/recipe_cuisine\/russian\/)\n#### Main Ingredients\n- [Beef](https:\/\/andrewzimmern.com\/recipe_main_ingredient\/beef\/)\n- [Root Vegetables](https:\/\/andrewzimmern.com\/recipe_main_ingredient\/root-vegetables\/)\n#### Occasions\n- [Comfort Food](https:\/\/andrewzimmern.com\/recipe_occasion\/comfort-food\/)\n- [Dinner](https:\/\/andrewzimmern.com\/recipe_occasion\/dinner\/)\n- [Lunch](https:\/\/andrewzimmern.com\/recipe_occasion\/lunch\/)\n#### Seasons\n- [Fall](https:\/\/andrewzimmern.com\/recipe_season\/fall\/)\n- [Winter](https:\/\/andrewzimmern.com\/recipe_season\/winter\/)\n\n[Back to Recipes Page](https:\/\/andrewzimmern.com\/recipes)\n\n## Sign up for my newsletter\n[![](https:\/\/a.impactradius-go.com\/display-ad\/16050-1343668)](https:\/\/snakeriverfarms.pxf.io\/c\/3304731\/1343668\/16050)![](https:\/\/imp.pxf.io\/i\/3304731\/1343668\/16050)\n\n- [Intuitive Content](https:\/\/andrewzimmern.com\/intuitive-content\/)\n- [KZ Provisioning](https:\/\/kzprovisioning.com\/)\n- [Passport Hospitality](https:\/\/andrewzimmern.com\/passport-hospitality\/)\n- [Contact](https:\/\/andrewzimmern.com\/contact\/)\n- [Press](https:\/\/andrewzimmern.com\/press\/)\n- [Copyright Notice](https:\/\/andrewzimmern.com\/copyright-notice\/)\n- [Privacy Policy](https:\/\/andrewzimmern.com\/privacy-policy-2\/)\n\nCopyright © 2026 Andrew Zimmern. All rights reserved.\n\nhttps:\/\/andrewzimmern.com\/recipes\/the-best-beef-stroganoff","attrs_readable_markdown":"## Traditional Beef Stroganoff with Fingerlings\nBy [Andrew Zimmern](https:\/\/andrewzimmern.com\/about\/)\n\nMany Americans associate beef stroganoff with a gloppy school cafeteria lunch or a Betty Crocker slow cooker meal. But this recipe, made with beef tenderloin and flavorful mushrooms, will blow you away. It follows the flavor profile of a traditional Russian stroganoff, a creamy sauce rich with beef broth, tomato paste, paprika, sour cream, mushrooms and caramelized onions. Browning the onion, beef and mushrooms in the pan before deglazing with the liquid ingredients develops a deep flavor, as if you’d simmered it for hours. I like to serve it with small bags of Russian fingerling or Austrian crescent potatoes, seasoned with butter.\n\n## Beef Stroganoff\nServings: 6\n***\n### Ingredients\n- 1\/2 cup butter\n- 2 onions cut into rings\n- 3 pounds tenderloin of beef, cut into strips against the grain, about 1\/2-inch thick and 1-inch long\n- 1 pound fresh chanterelle, trumpet, morel or other earthy mushroom\n- 2 tablespoons paprika\n- A few pinches grated nutmeg\n- 1 cup rich beef stock\n- 1\/2 cup dry white wine\n- 1 tablespoon tomato paste\n- 6 ounces sour cream\n- 2 tablespoons minced parsley\n- 1 tablespoon minced dill (plus more for garnish, optional)\n\n### Instructions\nMelt 1\/2 stick, or 1\/4 cup, butter in a large skillet. Caramelize the onions over medium-low heat, about 25 minutes. Reserve.\n\nReturn pan to high heat, adding 2 tablespoons butter. Add the beef and cook quickly for about 5 minutes. Brown as best you can, if necessary in batches. Reserve beef on a plate.\n\nReturn pan to medium heat and add remaining butter (2 tablespoons). Brown the mushrooms in the butter, seasoning with the nutmeg and paprika. Reserve the mushrooms.\n\nDeglaze the pan with the stock, tomato paste and wine. Reduce by half.\n\nAdd the sour cream to the pan, whisking until smooth. Warm it through. Add the beef, mushrooms, caramelized onions, dill and parsley to the sauce. Cook until entirely warmed through, about 5 minutes.\n\nSeason and serve with boiled fingerling potatoes.\n\n*Photograph by Madeleine Hill.*\n\n• [Beef Stew from Pamplona](https:\/\/andrewzimmern.com\/recipes\/paleo-hack-beef-stew-from-pamplona\/)  \n • [The Best One Pot Beef Stew](https:\/\/andrewzimmern.com\/recipes\/the-best-one-pot-beef-stew\/)  \n • [Mushroom Ragout & Polenta](https:\/\/andrewzimmern.com\/recipes\/mushroom-ragout-polenta\/)","meta_canonical":null,"ml_categories_json":"{\"\/Food_and_Drink\":999,\"\/Food_and_Drink\/Cooking_and_Recipes\":991,\"\/Food_and_Drink\/Cooking_and_Recipes\/Cuisines\":719}","ml_types_json":"{\"\/Article\":998,\"\/Article\/Recipe\":995}","ml_intent_types_json":"{\"Informational\":921}","meta_language":"en-us","attrs_author":null,"attrs_publish_time":1708566689,"attrs_original_publish_time":1582919905,"attrs_is_republished":1,"attrs_nr_words":"1223","attrs_boilerpipe_nr_words":"344","body_ext_links_number":15,"body_int_links_number":39,"meta_nofollow":0,"meta_noarchive":0,"props_was_rendered":0,"src_redirect":"","download_time_msec":122,"download_ttfb_msec":96,"download_size":60096}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

16 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.5 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property

Value

URL

https://andrewzimmern.com/recipes/the-best-beef-stroganoff/

Last Crawled

2026-04-06 11:35:19 (16 days ago)

First Indexed

2020-02-28 19:58:25 (6 years ago)

HTTP Status Code

200

Content

Meta Title

The Best Beef Stroganoff - Andrew Zimmern

Meta Description

null

Meta Canonical

null

Boilerpipe Text

Traditional Beef Stroganoff with Fingerlings By Andrew Zimmern Many Americans associate beef stroganoff with a gloppy school cafeteria lunch or a Betty Crocker slow cooker meal. But this recipe, made with beef tenderloin and flavorful mushrooms, will blow you away. It follows the flavor profile of a traditional Russian stroganoff, a creamy sauce rich with beef broth, tomato paste, paprika, sour cream, mushrooms and caramelized onions. Browning the onion, beef and mushrooms in the pan before deglazing with the liquid ingredients develops a deep flavor, as if you’d simmered it for hours. I like to serve it with small bags of Russian fingerling or Austrian crescent potatoes, seasoned with butter. Beef Stroganoff Servings: 6 Ingredients 1/2 cup butter 2 onions cut into rings 3 pounds tenderloin of beef, cut into strips against the grain, about 1/2-inch thick and 1-inch long 1 pound fresh chanterelle, trumpet, morel or other earthy mushroom 2 tablespoons paprika A few pinches grated nutmeg 1 cup rich beef stock 1/2 cup dry white wine 1 tablespoon tomato paste 6 ounces sour cream 2 tablespoons minced parsley 1 tablespoon minced dill (plus more for garnish, optional) Instructions Melt 1/2 stick, or 1/4 cup, butter in a large skillet. Caramelize the onions over medium-low heat, about 25 minutes. Reserve. Return pan to high heat, adding 2 tablespoons butter. Add the beef and cook quickly for about 5 minutes. Brown as best you can, if necessary in batches. Reserve beef on a plate. Return pan to medium heat and add remaining butter (2 tablespoons). Brown the mushrooms in the butter, seasoning with the nutmeg and paprika. Reserve the mushrooms. Deglaze the pan with the stock, tomato paste and wine. Reduce by half. Add the sour cream to the pan, whisking until smooth. Warm it through. Add the beef, mushrooms, caramelized onions, dill and parsley to the sauce. Cook until entirely warmed through, about 5 minutes. Season and serve with boiled fingerling potatoes. Photograph by Madeleine Hill. • Beef Stew from Pamplona • The Best One Pot Beef Stew • Mushroom Ragout & Polenta

Markdown

![](https://www.facebook.com/tr?id=727866852546284&ev=PageView&noscript=1) ![](https://www.facebook.com/tr?id=1007972001558263&ev=PageView&noscript=1) [Andrew Zimmern](https://andrewzimmern.com/ "Andrew Zimmern") ![Andrew Zimmern](https://andrewzimmern.com/wp-content/uploads/az-logo-with-border.png) Menu - [About](https://andrewzimmern.com/bio/) - [Recipes](https://andrewzimmern.com/recipes/) - [Japan](https://andrewzimmern.com/japan/) - [Cookbook](https://andrewzimmern.com/the-blue-food-cookbook/) - [Substack](https://andrewzimmern.com/andrew-zimmerns-spilled-milk/) - [Shop](https://andrewzimmern.com/shop/) - [Spices](https://andrewzimmern.com/badia/) - [Appearances](https://andrewzimmern.com/appearances/) - [Philanthropy](https://andrewzimmern.com/philanthropy/) - [Facebook](https://www.facebook.com/AndrewZimmern "Facebook") - [Twitter](https://twitter.com/andrewzimmern "Twitter") - [Threads](https://www.threads.com/@chefaz "Threads") - [Pinterest](https://www.pinterest.com/chefaz/ "Pinterest") - [Instagram](https://www.instagram.com/chefaz/ "Instagram") - [TikTok](https://www.tiktok.com/@andrew.zimmern "TikTok") - [YouTube](https://www.youtube.com/user/andrewzimmerndotcom "YouTube") - [Substack](https://andrewzimmern.substack.com/ "Substack") [More...](https://andrewzimmern.com/recipes/the-best-beef-stroganoff/) - ![](https://andrewzimmern.com/wp-content/uploads/Andrew-Zimmerns-Beef-Stroganoff-1600x800.jpg) # The Best Beef Stroganoff [Read more...](https://andrewzimmern.com/wp-content/uploads/Andrew-Zimmerns-Beef-Stroganoff-1600x800.jpg) # Traditional Beef Stroganoff with Fingerlings By [Andrew Zimmern](https://andrewzimmern.com/about/) Many Americans associate beef stroganoff with a gloppy school cafeteria lunch or a Betty Crocker slow cooker meal. But this recipe, made with beef tenderloin and flavorful mushrooms, will blow you away. It follows the flavor profile of a traditional Russian stroganoff, a creamy sauce rich with beef broth, tomato paste, paprika, sour cream, mushrooms and caramelized onions. Browning the onion, beef and mushrooms in the pan before deglazing with the liquid ingredients develops a deep flavor, as if you’d simmered it for hours. I like to serve it with small bags of Russian fingerling or Austrian crescent potatoes, seasoned with butter. [Print](https://andrewzimmern.com/recipes/the-best-beef-stroganoff/) ## Beef Stroganoff Servings: 6 *** ### Ingredients - 1/2 cup butter - 2 onions cut into rings - 3 pounds tenderloin of beef, cut into strips against the grain, about 1/2-inch thick and 1-inch long - 1 pound fresh chanterelle, trumpet, morel or other earthy mushroom - 2 tablespoons paprika - A few pinches grated nutmeg - 1 cup rich beef stock - 1/2 cup dry white wine - 1 tablespoon tomato paste - 6 ounces sour cream - 2 tablespoons minced parsley - 1 tablespoon minced dill (plus more for garnish, optional) ### Instructions Melt 1/2 stick, or 1/4 cup, butter in a large skillet. Caramelize the onions over medium-low heat, about 25 minutes. Reserve. Return pan to high heat, adding 2 tablespoons butter. Add the beef and cook quickly for about 5 minutes. Brown as best you can, if necessary in batches. Reserve beef on a plate. Return pan to medium heat and add remaining butter (2 tablespoons). Brown the mushrooms in the butter, seasoning with the nutmeg and paprika. Reserve the mushrooms. Deglaze the pan with the stock, tomato paste and wine. Reduce by half. Add the sour cream to the pan, whisking until smooth. Warm it through. Add the beef, mushrooms, caramelized onions, dill and parsley to the sauce. Cook until entirely warmed through, about 5 minutes. Season and serve with boiled fingerling potatoes. *Photograph by Madeleine Hill.* #### • [Beef Stew from Pamplona](https://andrewzimmern.com/recipes/paleo-hack-beef-stew-from-pamplona/) • [The Best One Pot Beef Stew](https://andrewzimmern.com/recipes/the-best-one-pot-beef-stew/) • [Mushroom Ragout & Polenta](https://andrewzimmern.com/recipes/mushroom-ragout-polenta/) ### Like this recipe? You may also enjoy: - ![Andrew Zimmern Recipe Pelmeni](https://andrewzimmern.com/wp-content/uploads/Andrew-Zimmern-Recipe-Pelmeni-400x400.jpg) ### Pelmeni [Pelmeni](https://andrewzimmern.com/recipes/pelmeni/ "Pelmeni") - ![Andrew Zimmern's Pickled Mushrooms](https://andrewzimmern.com/wp-content/uploads/Andrew-Zimmerns-Pickled-Mushrooms-400x400.jpg) ### Quick Pickled Mushrooms [Quick Pickled Mushrooms](https://andrewzimmern.com/recipes/quick-pickled-mushrooms/ "Quick Pickled Mushrooms") - ![Andrew Zimmern's Huguenot Torte](https://andrewzimmern.com/wp-content/uploads/Andrew-Zimmerns-Huguenot-Torte-400x400.jpg) ### Huguenot Torte with Cherries [Huguenot Torte with Cherries](https://andrewzimmern.com/recipes/huguenot-torte-cherries/ "Huguenot Torte with Cherries") - ![Borscht](https://andrewzimmern.com/wp-content/uploads/Borscht-400x400.jpg) ### Beef, Beet & Cabbage Borscht [Beef, Beet & Cabbage Borscht](https://andrewzimmern.com/recipes/beef-beet-cabbage-borscht/ "Beef, Beet & Cabbage Borscht") - ![Russian Tea Cakes](https://andrewzimmern.com/wp-content/uploads/LoisThielen-Russian-Tea-Cakes-400x400.jpg) ### Lois Thielen’s Russian Tea Cakes [Lois Thielen’s Russian Tea Cakes](https://andrewzimmern.com/recipes/lois-thielens-russian-tea-cakes/ "Lois Thielen’s Russian Tea Cakes") ### Recipe Finder ### Related Recipes #### Cuisines - [Russian](https://andrewzimmern.com/recipe_cuisine/russian/) #### Main Ingredients - [Beef](https://andrewzimmern.com/recipe_main_ingredient/beef/) - [Root Vegetables](https://andrewzimmern.com/recipe_main_ingredient/root-vegetables/) #### Occasions - [Comfort Food](https://andrewzimmern.com/recipe_occasion/comfort-food/) - [Dinner](https://andrewzimmern.com/recipe_occasion/dinner/) - [Lunch](https://andrewzimmern.com/recipe_occasion/lunch/) #### Seasons - [Fall](https://andrewzimmern.com/recipe_season/fall/) - [Winter](https://andrewzimmern.com/recipe_season/winter/) [Back to Recipes Page](https://andrewzimmern.com/recipes) ## Sign up for my newsletter [![](https://a.impactradius-go.com/display-ad/16050-1343668)](https://snakeriverfarms.pxf.io/c/3304731/1343668/16050)![](https://imp.pxf.io/i/3304731/1343668/16050) - [Intuitive Content](https://andrewzimmern.com/intuitive-content/) - [KZ Provisioning](https://kzprovisioning.com/) - [Passport Hospitality](https://andrewzimmern.com/passport-hospitality/) - [Contact](https://andrewzimmern.com/contact/) - [Press](https://andrewzimmern.com/press/) - [Copyright Notice](https://andrewzimmern.com/copyright-notice/) - [Privacy Policy](https://andrewzimmern.com/privacy-policy-2/) Copyright © 2026 Andrew Zimmern. All rights reserved. https://andrewzimmern.com/recipes/the-best-beef-stroganoff

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## Traditional Beef Stroganoff with Fingerlings By [Andrew Zimmern](https://andrewzimmern.com/about/) Many Americans associate beef stroganoff with a gloppy school cafeteria lunch or a Betty Crocker slow cooker meal. But this recipe, made with beef tenderloin and flavorful mushrooms, will blow you away. It follows the flavor profile of a traditional Russian stroganoff, a creamy sauce rich with beef broth, tomato paste, paprika, sour cream, mushrooms and caramelized onions. Browning the onion, beef and mushrooms in the pan before deglazing with the liquid ingredients develops a deep flavor, as if you’d simmered it for hours. I like to serve it with small bags of Russian fingerling or Austrian crescent potatoes, seasoned with butter. ## Beef Stroganoff Servings: 6 *** ### Ingredients - 1/2 cup butter - 2 onions cut into rings - 3 pounds tenderloin of beef, cut into strips against the grain, about 1/2-inch thick and 1-inch long - 1 pound fresh chanterelle, trumpet, morel or other earthy mushroom - 2 tablespoons paprika - A few pinches grated nutmeg - 1 cup rich beef stock - 1/2 cup dry white wine - 1 tablespoon tomato paste - 6 ounces sour cream - 2 tablespoons minced parsley - 1 tablespoon minced dill (plus more for garnish, optional) ### Instructions Melt 1/2 stick, or 1/4 cup, butter in a large skillet. Caramelize the onions over medium-low heat, about 25 minutes. Reserve. Return pan to high heat, adding 2 tablespoons butter. Add the beef and cook quickly for about 5 minutes. Brown as best you can, if necessary in batches. Reserve beef on a plate. Return pan to medium heat and add remaining butter (2 tablespoons). Brown the mushrooms in the butter, seasoning with the nutmeg and paprika. Reserve the mushrooms. Deglaze the pan with the stock, tomato paste and wine. Reduce by half. Add the sour cream to the pan, whisking until smooth. Warm it through. Add the beef, mushrooms, caramelized onions, dill and parsley to the sauce. Cook until entirely warmed through, about 5 minutes. Season and serve with boiled fingerling potatoes. *Photograph by Madeleine Hill.* • [Beef Stew from Pamplona](https://andrewzimmern.com/recipes/paleo-hack-beef-stew-from-pamplona/) • [The Best One Pot Beef Stew](https://andrewzimmern.com/recipes/the-best-one-pot-beef-stew/) • [Mushroom Ragout & Polenta](https://andrewzimmern.com/recipes/mushroom-ragout-polenta/)

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2024-02-22 01:51:29 (2 years ago)

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2020-02-28 19:58:25 (6 years ago)

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