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1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa131)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.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 FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1020862-beef-stroganoff\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1020862-beef-stroganoff\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/1020862-beef-stroganoff","crawl_time":1773005786,"first_indexed_time":1581588050,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/1020862-beef-stroganoff s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Beef Stroganoff Recipe","meta_descriptions":["Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results."],"attrs_boilerpipe_text":"Yield:\n4 servings\nKosher salt and freshly ground black pepper\n1½\npounds sirloin roast, or beef tenderloin, if you’re feeling fancy\n2\ntablespoons all-purpose flour\n1½\nteaspoons hot paprika\n1\ntablespoon neutral oil, such as canola or grapeseed\n4\ntablespoons unsalted butter\n½\npound button mushrooms, cleaned and cut into quarters\n2\nsmall shallots, thinly sliced\n12\nounces wide egg noodles\n¼\ncup dry white wine\n1\ncup heavy cream or crème fraîche\n1½\nteaspoons Worcestershire sauce\n1½\nteaspoons Dijon mustard\nChopped fresh parsley, for garnish\nYour first order gets $20 off and free delivery.\nIngredient Substitution Guide\nNutritional analysis per serving (4 servings)\n1089 calories; 65 grams fat; 32 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 51 grams protein; 1019 milligrams sodium\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\nPowered by\nGet new recipes, easy dinner ideas and smart kitchen tips.\nStep 1\nBring a large pot of salted water to a boil.\nStep 2\nCut the beef against the grain into ½-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.\nStep 3\nAdd the flour, paprika, 1½ teaspoons salt and 1½ teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.\nStep 4\nPlace a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.\nStep 5\nAdd 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.\nStep 6\nWhile the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.\nStep 7\nWhen the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.\nStep 8\nServe the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n4 out of 5\n4,494 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nOne kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling.\nMy mother made this 50 years ago.  She used flank steak, slightly frozen, sliced across the grain.  It was an economical cut of meat then. First she put on the water for noodles and they cooked whilst she made the beef. She sauteed onions and mushrooms and removed them from the pan. She browned the beef slices and removed them.  Then she deglazed and reduced the white wine and added the creme fraiche.  Seasoning was done along the way.  Dinner was ready in about 20 minutes. Magical!\nJust in case folks don't have access to creme fraiche, Daisy brand sour cream does not curdle and has that cultured tang. I think this is because it is only made with cream a cultures, and not stabilizers? But I don't actually know why. It just works. \nI have no affiliation with the brand - I've just been frustrated by a lot of sour cream!\nSwissLauren, I use Heavy Cream alone and it's utterly fabulous.  (My wife is largely Vegetarian but she adores this dish)\nJohn - New York\nEasy and quite tasty.\nNext time I’ll use a blend of smoked and hot paprika. The full hot paprika was overpowering. I’ll also reduce the salt slightly. I also cooked the meat in 4 batches … maybe mine was cut too thin but I didn’t want to crowd the pan so I did little by little and flipped each piece one by one to ensure even searing.\nAlso I will use a combo of crème fraiche and heavy cream next time to loosen the sauce up a little\nPrivate comments are only visible to you.\nor\nto save this recipe.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan 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Sifton](https:\/\/cooking.nytimes.com\/author\/sam-sifton)\nPublished Feb. 15, 2020\n\n![Beef Stroganoff](https:\/\/static01.nyt.com\/images\/2023\/08\/31\/multimedia\/SS-Beef-Stroganoff-gwjk\/SS-Beef-Stroganoff-gwjk-jumbo.jpg)\n\nChristopher Testani for The New York Times. Food Stylist: Simon Andrews.\n\nTotal Time\n\n1 hour\n\nRating\n\n4\n\n(4,494)\n\nComments\n\n[Read 417 comments](https:\/\/cooking.nytimes.com\/recipes\/1020862-beef-stroganoff#notes_section)\n\nForget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results.\n\nFeatured in: [How Cooking Dinner Can Change Your Life](https:\/\/www.nytimes.com\/2020\/02\/12\/magazine\/family-dinner-beef-stroganoff.html)\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n[Sign up for the Cooking Newsletter](https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1020862-beef-stroganoff)\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/360011047512-New-York-Times-Cooking) anytime. 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Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.\n4. Step 4\n   Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.\n5. Step 5\n   Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.\n6. Step 6\n   While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.\n7. Step 7\n   When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.\n8. Step 8\n   Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![]()Mushroom Stroganoff Hetty Lui McKinnon](https:\/\/cooking.nytimes.com\/recipes\/1022724-mushroom-stroganoff)\n- [![]()Craig Claiborne's Beef Stroganoff Craig Claiborne](https:\/\/cooking.nytimes.com\/recipes\/1019085-craig-claibornes-beef-stroganoff)\n- [![]()Japanese-Style Beef Stew Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/1017398-japanese-style-beef-stew)\n- [![A light-colored bowl filled with rice topped with chicken and mushrooms in an orange sauce sits against a gray background. It is garnished with potato sticks. 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She used flank steak, slightly frozen, sliced across the grain. It was an economical cut of meat then. First she put on the water for noodles and they cooked whilst she made the beef. She sauteed onions and mushrooms and removed them from the pan. She browned the beef slices and removed them. Then she deglazed and reduced the white wine and added the creme fraiche. Seasoning was done along the way. Dinner was ready in about 20 minutes. Magical\\!\n\nIs this helpful?\n\n578\n\nJessica\n\n6 years ago\n\nJust in case folks don't have access to creme fraiche, Daisy brand sour cream does not curdle and has that cultured tang. I think this is because it is only made with cream a cultures, and not stabilizers? But I don't actually know why. It just works. I have no affiliation with the brand - I've just been frustrated by a lot of sour cream\\!\n\nIs this helpful?\n\n359\n\nJohn - New York\n\n1 week ago\n\nSwissLauren, I use Heavy Cream alone and it's utterly fabulous. (My wife is largely Vegetarian but she adores this dish) John - New York\n\nIs this helpful?\n\nTia\n\n3 weeks ago\n\nEasy and quite tasty.\n\nIs this helpful?\n\nSwissLauren\n\n1 month ago\n\nNext time I’ll use a blend of smoked and hot paprika. The full hot paprika was overpowering. I’ll also reduce the salt slightly. I also cooked the meat in 4 batches … maybe mine was cut too thin but I didn’t want to crowd the pan so I did little by little and flipped each piece one by one to ensure even searing.\n\nIs this helpful?\n\nSwissLauren\n\n1 month ago\n\nAlso I will use a combo of crème fraiche and heavy cream next time to loosen the sauce up a little\n\nIs this helpful?\n\n1\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Recipe Tags\n- [American](https:\/\/cooking.nytimes.com\/tag\/american)\n- [Meat](https:\/\/cooking.nytimes.com\/tag\/meat)\n- [Noodles](https:\/\/cooking.nytimes.com\/tag\/noodles)\n- [Beef](https:\/\/cooking.nytimes.com\/tag\/beef)\n- [Beef Tenderloin](https:\/\/cooking.nytimes.com\/tag\/beef%20tenderloin)\n- [Egg Noodle](https:\/\/cooking.nytimes.com\/tag\/egg%20noodle)\n- [Parsley](https:\/\/cooking.nytimes.com\/tag\/parsley)\n- [White Mushroom](https:\/\/cooking.nytimes.com\/tag\/white%20mushroom)\n- [Worcestershire Sauce](https:\/\/cooking.nytimes.com\/tag\/worcestershire%20sauce)\n- [Dinner](https:\/\/cooking.nytimes.com\/tag\/dinner)\n- [Main Course](https:\/\/cooking.nytimes.com\/tag\/main%20course)\n- [Fall](https:\/\/cooking.nytimes.com\/tag\/fall)\n- [Winter](https:\/\/cooking.nytimes.com\/tag\/winter)\n- [Nut-Free](https:\/\/cooking.nytimes.com\/tag\/nut-free)\n\nLog in or sign up to save this recipe.\n***\n### More From [Beef](https:\/\/cooking.nytimes.com\/337038-eric-asimov\/133156909-beef)\n- [![Harissa Steak Tacos](https:\/\/static01.nyt.com\/images\/2025\/11\/07\/multimedia\/07FD-ZI-Harissa-Steak-Tacos-mwft\/07FD-ZI-Harissa-Steak-Tacos-mwft-mediumThreeByTwo440.jpg?quality=75&auto=webp)Harissa Steak Tacos Zaynab Issa 72 ratings with an average rating of 5 out of 5 stars 72 45 minutes](https:\/\/cooking.nytimes.com\/recipes\/762532944-harissa-steak-tacos)\n  \n  Log in or sign up to save this recipe.\n- [![Old-Fashioned Beef 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See our [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy).\n### Follow Us\n### Get the App\n\n### About Us\nNew York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels. [Subscribe now](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/lp8R3WU.html?campaignId=79RLU) for full access.\n\n### Learn More\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [FAQ](https:\/\/help.nytimes.com\/hc\/en-us\/sections\/360011047512)\n- [NYTimes.com\/food](https:\/\/www.nytimes.com\/section\/food)\n\n### Shop\n- [Gift Subscription](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/cooking_gift.html?campaignId=7HYRF)\n- [Merchandise](https:\/\/store.nytimes.com\/collections\/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer)\n- [Send Us Feedback](mailto:cookingcare@nytimes.com)\n\n### Recipes\n- [From Our Newsletters](https:\/\/cooking.nytimes.com\/topics\/what-to-cook-this-week)\n- [Weeknight](https:\/\/cooking.nytimes.com\/topics\/easy-weeknight)\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Dinner](https:\/\/cooking.nytimes.com\/topics\/dinner-recipes)\n- [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes)\n- [Vegetarian](https:\/\/cooking.nytimes.com\/topics\/vegetarian)\n- [Vegan](https:\/\/cooking.nytimes.com\/topics\/vegan-recipes)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\n- [© 2026 The New York Times Company](http:\/\/www.nytco.com\/)\n- [Terms of Service](https:\/\/help.nytimes.com\/115014893428-Terms-of-Service\/)\n- [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy)\n- [Cookie Policy](https:\/\/nytimes.com\/cookie-policy)\n- [Manage Privacy Preferences](https:\/\/www.nytimes.com\/privacy\/manage-settings)","attrs_readable_markdown":"***\nYield:4 servings\n\n- Kosher salt and freshly ground black pepper\n- 1½pounds sirloin roast, or beef tenderloin, if you’re feeling fancy\n- 2tablespoons all-purpose flour\n- 1½teaspoons hot paprika\n- 1tablespoon neutral oil, such as canola or grapeseed\n- 4tablespoons unsalted butter\n- ½pound button mushrooms, cleaned and cut into quarters\n- 2small shallots, thinly sliced\n- 12ounces wide egg noodles\n- ¼cup dry white wine\n- 1cup heavy cream or crème fraîche\n- 1½teaspoons Worcestershire sauce\n- 1½teaspoons Dijon mustard\n- Chopped fresh parsley, for garnish\n\nYour first order gets \\$20 off and free delivery.\n\n[Ingredient Substitution Guide](https:\/\/cooking.nytimes.com\/article\/ingredient-substitutions)\n\n##### Nutritional analysis per serving (4 servings)\n1089 calories; 65 grams fat; 32 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 51 grams protein; 1019 milligrams sodium\n\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n1. Step 1\n   Bring a large pot of salted water to a boil.\n2. Step 2\n   Cut the beef against the grain into ½-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.\n3. Step 3\n   Add the flour, paprika, 1½ teaspoons salt and 1½ teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.\n4. Step 4\n   Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.\n5. Step 5\n   Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.\n6. Step 6\n   While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.\n7. Step 7\n   When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.\n8. Step 8\n   Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n4 out of 5\n\n4,494 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nOne kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling.\n\nMy mother made this 50 years ago. She used flank steak, slightly frozen, sliced across the grain. It was an economical cut of meat then. First she put on the water for noodles and they cooked whilst she made the beef. She sauteed onions and mushrooms and removed them from the pan. She browned the beef slices and removed them. Then she deglazed and reduced the white wine and added the creme fraiche. Seasoning was done along the way. Dinner was ready in about 20 minutes. Magical\\!\n\nJust in case folks don't have access to creme fraiche, Daisy brand sour cream does not curdle and has that cultured tang. I think this is because it is only made with cream a cultures, and not stabilizers? But I don't actually know why. It just works. I have no affiliation with the brand - I've just been frustrated by a lot of sour cream\\!\n\nSwissLauren, I use Heavy Cream alone and it's utterly fabulous. (My wife is largely Vegetarian but she adores this dish) John - New York\n\nEasy and quite tasty.\n\nNext time I’ll use a blend of smoked and hot paprika. The full hot paprika was overpowering. I’ll also reduce the salt slightly. I also cooked the meat in 4 batches … maybe mine was cut too thin but I didn’t want to crowd the pan so I did little by little and flipped each piece one by one to ensure even searing.\n\nAlso I will use a combo of crème fraiche and heavy cream next time to loosen the sauce up a little\n\nPrivate comments are only visible to you.\n***\nor  to save this recipe.\n***","meta_canonical":null}

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URL	https://cooking.nytimes.com/recipes/1020862-beef-stroganoff
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Meta Title	Beef Stroganoff Recipe
Meta Description	Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results.
Meta Canonical	null
Boilerpipe Text	Yield: 4 servings Kosher salt and freshly ground black pepper 1½ pounds sirloin roast, or beef tenderloin, if you’re feeling fancy 2 tablespoons all-purpose flour 1½ teaspoons hot paprika 1 tablespoon neutral oil, such as canola or grapeseed 4 tablespoons unsalted butter ½ pound button mushrooms, cleaned and cut into quarters 2 small shallots, thinly sliced 12 ounces wide egg noodles ¼ cup dry white wine 1 cup heavy cream or crème fraîche 1½ teaspoons Worcestershire sauce 1½ teaspoons Dijon mustard Chopped fresh parsley, for garnish Your first order gets $20 off and free delivery. Ingredient Substitution Guide Nutritional analysis per serving (4 servings) 1089 calories; 65 grams fat; 32 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 51 grams protein; 1019 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Get new recipes, easy dinner ideas and smart kitchen tips. Step 1 Bring a large pot of salted water to a boil. Step 2 Cut the beef against the grain into ½-inch slices, pound lightly, then cut those slices into 1-inch-wide strips. Step 3 Add the flour, paprika, 1½ teaspoons salt and 1½ teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet. Step 4 Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly. Step 5 Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine. Step 6 While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside. Step 7 When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings. Step 8 Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 4,494 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. One kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling. My mother made this 50 years ago. She used flank steak, slightly frozen, sliced across the grain. It was an economical cut of meat then. First she put on the water for noodles and they cooked whilst she made the beef. She sauteed onions and mushrooms and removed them from the pan. She browned the beef slices and removed them. Then she deglazed and reduced the white wine and added the creme fraiche. Seasoning was done along the way. Dinner was ready in about 20 minutes. Magical! Just in case folks don't have access to creme fraiche, Daisy brand sour cream does not curdle and has that cultured tang. I think this is because it is only made with cream a cultures, and not stabilizers? But I don't actually know why. It just works. I have no affiliation with the brand - I've just been frustrated by a lot of sour cream! SwissLauren, I use Heavy Cream alone and it's utterly fabulous. (My wife is largely Vegetarian but she adores this dish) John - New York Easy and quite tasty. Next time I’ll use a blend of smoked and hot paprika. The full hot paprika was overpowering. I’ll also reduce the salt slightly. I also cooked the meat in 4 batches … maybe mine was cut too thin but I didn’t want to crowd the pan so I did little by little and flipped each piece one by one to ensure even searing. Also I will use a combo of crème fraiche and heavy cream next time to loosen the sauce up a little Private comments are only visible to you. or to save this recipe.
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Food Stylist: Simon Andrews. Total Time 1 hour Rating 4 (4,494) Comments [Read 417 comments](https://cooking.nytimes.com/recipes/1020862-beef-stroganoff#notes_section) Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results. Featured in: [How Cooking Dinner Can Change Your Life](https://www.nytimes.com/2020/02/12/magazine/family-dinner-beef-stroganoff.html) Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. 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[Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) Nutritional Information ##### Nutritional analysis per serving (4 servings) 1089 calories; 65 grams fat; 32 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 51 grams protein; 1019 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 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Step 2 Cut the beef against the grain into ½-inch slices, pound lightly, then cut those slices into 1-inch-wide strips. 3. Step 3 Add the flour, paprika, 1½ teaspoons salt and 1½ teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet. 4. Step 4 Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly. 5. Step 5 Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine. 6. Step 6 While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside. 7. Step 7 When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings. 8. Step 8 Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![]()Mushroom Stroganoff Hetty Lui McKinnon](https://cooking.nytimes.com/recipes/1022724-mushroom-stroganoff) - [![]()Craig Claiborne's Beef Stroganoff Craig Claiborne](https://cooking.nytimes.com/recipes/1019085-craig-claibornes-beef-stroganoff) - [![]()Japanese-Style Beef Stew Mark Bittman](https://cooking.nytimes.com/recipes/1017398-japanese-style-beef-stew) - [![A light-colored bowl filled with rice topped with chicken and mushrooms in an orange sauce sits against a gray background. It is garnished with potato sticks. 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Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (417) - Most Helpful (76) - Private Mike 6 years ago One kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling. Is this helpful? 627 Judith 6 years ago My mother made this 50 years ago. She used flank steak, slightly frozen, sliced across the grain. It was an economical cut of meat then. First she put on the water for noodles and they cooked whilst she made the beef. She sauteed onions and mushrooms and removed them from the pan. She browned the beef slices and removed them. Then she deglazed and reduced the white wine and added the creme fraiche. Seasoning was done along the way. Dinner was ready in about 20 minutes. Magical\! Is this helpful? 578 Jessica 6 years ago Just in case folks don't have access to creme fraiche, Daisy brand sour cream does not curdle and has that cultured tang. I think this is because it is only made with cream a cultures, and not stabilizers? But I don't actually know why. It just works. I have no affiliation with the brand - I've just been frustrated by a lot of sour cream\! Is this helpful? 359 John - New York 1 week ago SwissLauren, I use Heavy Cream alone and it's utterly fabulous. (My wife is largely Vegetarian but she adores this dish) John - New York Is this helpful? Tia 3 weeks ago Easy and quite tasty. Is this helpful? SwissLauren 1 month ago Next time I’ll use a blend of smoked and hot paprika. The full hot paprika was overpowering. I’ll also reduce the salt slightly. I also cooked the meat in 4 batches … maybe mine was cut too thin but I didn’t want to crowd the pan so I did little by little and flipped each piece one by one to ensure even searing. Is this helpful? SwissLauren 1 month ago Also I will use a combo of crème fraiche and heavy cream next time to loosen the sauce up a little Is this helpful? 1 Private comments are only visible to you. Show more comments * ### Recipe Tags - [American](https://cooking.nytimes.com/tag/american) - [Meat](https://cooking.nytimes.com/tag/meat) - [Noodles](https://cooking.nytimes.com/tag/noodles) - [Beef](https://cooking.nytimes.com/tag/beef) - [Beef Tenderloin](https://cooking.nytimes.com/tag/beef%20tenderloin) - [Egg Noodle](https://cooking.nytimes.com/tag/egg%20noodle) - [Parsley](https://cooking.nytimes.com/tag/parsley) - [White Mushroom](https://cooking.nytimes.com/tag/white%20mushroom) - [Worcestershire Sauce](https://cooking.nytimes.com/tag/worcestershire%20sauce) - [Dinner](https://cooking.nytimes.com/tag/dinner) - [Main Course](https://cooking.nytimes.com/tag/main%20course) - [Fall](https://cooking.nytimes.com/tag/fall) - [Winter](https://cooking.nytimes.com/tag/winter) - [Nut-Free](https://cooking.nytimes.com/tag/nut-free) Log in or sign up to save this recipe. *** ### More From [Beef](https://cooking.nytimes.com/337038-eric-asimov/133156909-beef) - [![Harissa Steak Tacos](https://static01.nyt.com/images/2025/11/07/multimedia/07FD-ZI-Harissa-Steak-Tacos-mwft/07FD-ZI-Harissa-Steak-Tacos-mwft-mediumThreeByTwo440.jpg?quality=75&auto=webp)Harissa Steak Tacos Zaynab Issa 72 ratings with an average rating of 5 out of 5 stars 72 45 minutes](https://cooking.nytimes.com/recipes/762532944-harissa-steak-tacos) Log in or sign up to save this recipe. - [![Old-Fashioned Beef Stew](https://static01.nyt.com/images/2024/10/28/multimedia/beef-stew-mlfk/beef-stew-mlfk-mediumThreeByTwo440.jpg?quality=75&auto=webp)Old-Fashioned Beef Stew Molly O'Neill 29983 ratings with an average rating of 5 out of 5 stars 29,983 2 hours 45 minutes](https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew) Log in or sign up to save this recipe. 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Readable Markdown	* Yield:4 servings - Kosher salt and freshly ground black pepper - 1½pounds sirloin roast, or beef tenderloin, if you’re feeling fancy - 2tablespoons all-purpose flour - 1½teaspoons hot paprika - 1tablespoon neutral oil, such as canola or grapeseed - 4tablespoons unsalted butter - ½pound button mushrooms, cleaned and cut into quarters - 2small shallots, thinly sliced - 12ounces wide egg noodles - ¼cup dry white wine - 1cup heavy cream or crème fraîche - 1½teaspoons Worcestershire sauce - 1½teaspoons Dijon mustard - Chopped fresh parsley, for garnish Your first order gets \$20 off and free delivery. [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ##### Nutritional analysis per serving (4 servings) 1089 calories; 65 grams fat; 32 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 51 grams protein; 1019 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 1. Step 1 Bring a large pot of salted water to a boil. 2. Step 2 Cut the beef against the grain into ½-inch slices, pound lightly, then cut those slices into 1-inch-wide strips. 3. Step 3 Add the flour, paprika, 1½ teaspoons salt and 1½ teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet. 4. Step 4 Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly. 5. Step 5 Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine. 6. Step 6 While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside. 7. Step 7 When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings. 8. Step 8 Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 4,494 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. One kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling. My mother made this 50 years ago. She used flank steak, slightly frozen, sliced across the grain. It was an economical cut of meat then. First she put on the water for noodles and they cooked whilst she made the beef. She sauteed onions and mushrooms and removed them from the pan. She browned the beef slices and removed them. Then she deglazed and reduced the white wine and added the creme fraiche. Seasoning was done along the way. Dinner was ready in about 20 minutes. Magical\! Just in case folks don't have access to creme fraiche, Daisy brand sour cream does not curdle and has that cultured tang. I think this is because it is only made with cream a cultures, and not stabilizers? But I don't actually know why. It just works. I have no affiliation with the brand - I've just been frustrated by a lot of sour cream\! SwissLauren, I use Heavy Cream alone and it's utterly fabulous. (My wife is largely Vegetarian but she adores this dish) John - New York Easy and quite tasty. Next time I’ll use a blend of smoked and hot paprika. The full hot paprika was overpowering. I’ll also reduce the salt slightly. I also cooked the meat in 4 batches … maybe mine was cut too thin but I didn’t want to crowd the pan so I did little by little and flipped each piece one by one to ensure even searing. Also I will use a combo of crème fraiche and heavy cream next time to loosen the sauce up a little Private comments are only visible to you. * or to save this recipe. ***
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