🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 144 (from laksa072)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa144.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://www.bonappetit.com/recipe/beef-stroganoff-recipe\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.bonappetit.com/recipe/beef-stroganoff-recipe\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.bonappetit.com\/recipe\/beef-stroganoff-recipe","crawl_time":1776869438,"first_indexed_time":1663886916,"http_code":200,"src_unparsed":"com,bonappetit!www,\/recipe\/beef-stroganoff-recipe s443","src_root_hash":"6389551939407734344","history_drop_reason":null,"meta_title":"Beef Stroganoff Recipe | Bon Appétit","meta_descriptions":["In this easy beef stroganoff recipe, a splash of fish sauce adds extra depth and umami to the 1950s comfort food classic."],"attrs_boilerpipe_text":"Cookbook author Beth Nguyen’s clever take on a classic beef stroganoff recipe is inspired by a memorable meal she had at a classmate’s house in the predominantly white Midwestern town where she grew up. (\nRead Nguyen’s essay about it here\n.) A few clever tricks make this version distinctly hers. First, she supplants the usual Worcestershire sauce with fish sauce. “You can’t taste the fish sauce,” Nguyen notes, “but you need it” to deliver a sauce with a powerful umami punch. Next, she replaces wan sliced white button mushrooms with hearty halved and quartered criminis. Finally, she replaces the typical chopped fresh parsley garnish with sliced scallions for a finish with more bite.\n“Beef stroganoff has so few rules you don’t have to worry about breaking any,” Nguyen writes. In fact, there are dozens of interpretations of this 1950s staple of Russian origin, including ground beef stroganoff, ones made with cream of mushroom soup, slow-cooker and Crock-Pot renditions—and those that tell you to simply follow the package directions. Done well, it’s one of those main dishes that’s fitting for a dinner party or a\nweeknight meal\nwith the whole family. The key is to make sure nothing gets overcooked. Nguyen opts for\nskirt steak\nover rib eye, beef tenderloin, or sirloin steak, pan-sears it in hunks, and then slices and serves it over the noodles and cream sauce so it stays tender and flavorful. To keep the salt level in check, she uses low-sodium beef stock instead of bouillon. One thing to look out for when making the stroganoff sauce: Sour cream can split if added directly to hot liquid, so mix it separately with a small amount of warm sauce to keep it smooth and produce a luxuriously creamy sauce to spoon over those buttered noodles.","attrs_markdown":"[Skip to main content](https:\/\/www.bonappetit.com\/recipe\/beef-stroganoff-recipe#main-content)\n\n[SUBSCRIBE](https:\/\/www.bonappetit.com\/v2\/offers\/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_CTA_0_MARCH_2026_CTA_TEST_ZZ_PANELB)\n\n[SUBSCRIBE](https:\/\/www.bonappetit.com\/v2\/offers\/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_CTA_0_MARCH_2026_CTA_TEST_ZZ_PANELB)\n\n[Newsletter](https:\/\/www.bonappetit.com\/newsletter?sourceCode=navbar)\n\n[Recipes](https:\/\/www.bonappetit.com\/recipes)\n\n[Drinks](https:\/\/www.bonappetit.com\/drinks)\n\n[Cooking](https:\/\/www.bonappetit.com\/cooking)\n\n[Shopping](https:\/\/www.bonappetit.com\/shopping)\n\n[Restaurants](https:\/\/www.bonappetit.com\/restaurants)\n\n[Culture](https:\/\/www.bonappetit.com\/culture)\n\n[Video](https:\/\/www.bonappetit.com\/video)\n\n[Sign In](https:\/\/www.bonappetit.com\/auth\/initiate?redirectURL=%2Frecipe%2Fbeef-stroganoff-recipe&source=VERSO_NAVIGATION)\n\n[Recipes](https:\/\/www.bonappetit.com\/recipes)\n\n[Drinks](https:\/\/www.bonappetit.com\/drinks)\n\n[Cooking](https:\/\/www.bonappetit.com\/cooking)\n\n[Shopping](https:\/\/www.bonappetit.com\/shopping)\n\n[Restaurants](https:\/\/www.bonappetit.com\/restaurants%20)\n\n[Culture](https:\/\/www.bonappetit.com\/culture)\n\n[Video](https:\/\/www.bonappetit.com\/video)\n\n[Podcast](https:\/\/www.bonappetit.com\/podcast\/dinner-sos)\n\n[Merch](https:\/\/shop.bonappetit.com\/)\n\n[Culinary Getaways](https:\/\/www.bonappetit.com\/story\/culinary-getaways)\n\n[Bon Appétit Wine Shop](http:\/\/bonappetitwineshop.com\/)\n\n[Search](https:\/\/www.bonappetit.com\/search)\n\n[Sign In](https:\/\/www.bonappetit.com\/auth\/initiate?redirectURL=%2Frecipe%2Fbeef-stroganoff-recipe&source=VERSO_NAVIGATION)\n\n[Newsletter](https:\/\/www.bonappetit.com\/newsletter?sourceCode=hamburgernav)\n\n[![WHERE FOOD \\<br\\> MEETS CULTURE \\<br\\> Expand your horizons with global flavours and vibrant ideas. Just \\<strong\\>\\$3\/month\\<\/strong\\> for 1 year. \\<br\\> CTA: SUBSCRIBE](https:\/\/assets.bonappetit.com\/photos\/695c2c994a6f2e333cbbbcc8\/original\/pass\/BA_Culture_Overlay_300x200_NFT_01a.gif?format=original)](https:\/\/www.bonappetit.com\/v2\/offers\/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_ROLLOVER_0_MARCH_2026_CTA_TEST_ZZ_PANELB)\n\nGet one year of unlimited access for just ~~\\$6~~ \\$3\/month—cancel anytime. [GET DIGITAL ACCESS](https:\/\/www.bonappetit.com\/v2\/offers\/baa01039?source=Site_0_JNY_BNA_DESKTOP_PAYWALL_THIN_METER_ARTICLE_1_0_MARCH_2026_CTA_TEST_ZZ_PANELB)\n\n[Recipes](https:\/\/www.bonappetit.com\/)\n\n[April 2021](https:\/\/www.bonappetit.com\/search?content=recipe&issueDate=2021-04-01)\n# Beef Stroganoff\nBy [Beth Nguyen](https:\/\/www.bonappetit.com\/contributor\/beth-nguyen)\n\nSeptember 22, 2022\n\n4\\.2\n\n(148)\n\n![Beth Nguyens Beef Stroganoff recipe](https:\/\/assets.bonappetit.com\/photos\/6048f4db69ab42cd42da05d8\/1:1\/w_2560%2Cc_limit\/Table-Beef%2520Stroganoff.jpg)\n\nPhotograph by Emma Fishman, food styling by D’mytrek Brown\n\nJump To Recipe\n\nCookbook author Beth Nguyen’s clever take on a classic beef stroganoff recipe is inspired by a memorable meal she had at a classmate’s house in the predominantly white Midwestern town where she grew up. ([Read Nguyen’s essay about it here](https:\/\/bonappetit.com\/story\/beth-nguyen-beef-stroganoff).) A few clever tricks make this version distinctly hers. First, she supplants the usual Worcestershire sauce with fish sauce. “You can’t taste the fish sauce,” Nguyen notes, “but you need it” to deliver a sauce with a powerful umami punch. Next, she replaces wan sliced white button mushrooms with hearty halved and quartered criminis. Finally, she replaces the typical chopped fresh parsley garnish with sliced scallions for a finish with more bite.\n\n“Beef stroganoff has so few rules you don’t have to worry about breaking any,” Nguyen writes. In fact, there are dozens of interpretations of this 1950s staple of Russian origin, including ground beef stroganoff, ones made with cream of mushroom soup, slow-cooker and Crock-Pot renditions—and those that tell you to simply follow the package directions. Done well, it’s one of those main dishes that’s fitting for a dinner party or a [weeknight meal](https:\/\/www.bonappetit.com\/gallery\/22-weeknight-dinners-ba-editors-make-again-and-again) with the whole family. The key is to make sure nothing gets overcooked. Nguyen opts for [skirt steak](https:\/\/www.bonappetit.com\/story\/how-to-cook-skirt-steak-no-thermometer) over rib eye, beef tenderloin, or sirloin steak, pan-sears it in hunks, and then slices and serves it over the noodles and cream sauce so it stays tender and flavorful. To keep the salt level in check, she uses low-sodium beef stock instead of bouillon. One thing to look out for when making the stroganoff sauce: Sour cream can split if added directly to hot liquid, so mix it separately with a small amount of warm sauce to keep it smooth and produce a luxuriously creamy sauce to spoon over those buttered noodles.\n\n## Recipe information\n- Total Time\n  \n  40 minutes\n- Yield\n  \n  4 Servings\n\n## Ingredients\n4\n\nTbsp. extra-virgin olive oil, divided\n\n2\n\nTbsp. unsalted butter, divided\n\n8\n\noz. crimini mushrooms, halved, quartered if large (about 2 cups)\n\nKosher salt\n\n1\n\nlb. skirt steak, cut into 4\" sections\n\nFreshly ground black pepper\n\n2\n\nshallots, finely chopped\n\n4\n\ngarlic cloves, finely chopped\n\n1\n\nTbsp. double-concentrated tomato paste\n\n2\n\nTbsp. all-purpose flour\n\n¼\n\ncup dry white wine\n\n2\n\ncups (or more) low-sodium beef broth\n\n1\n\ntsp. (or more) fish sauce\n\n¼\n\ncup sour cream\n\nButtered cooked egg noodles and sliced scallions (for serving)\n\nNeed to make a substitution?\n\nAsk AI\n\n## Preparation\n1. #### Step 1\n   Heat 2 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high until butter is melted. Cook mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Season with salt, then transfer to a plate.\n   #### Step 2\n   Combine 1 Tbsp. oil and remaining 1 Tbsp. butter in same skillet. Season steak generously with salt and pepper. Cook until well browned, 3–4 minutes per side for medium-rare, depending on thickness. Transfer to another plate; wipe out skillet.\n   #### Step 3\n   Reduce heat to medium and pour remaining 1 Tbsp. oil into pan. Cook shallots, stirring often, until softened, about 2 minutes. Add garlic; cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring constantly, until slightly darkened in color, about 2 minutes. Add flour and cook, stirring often to coat shallots and garlic, until toasty smelling, about 3 minutes. Add wine; cook, scraping up browned bits, until evaporated, about 1 minute. Add broth, fish sauce, and any liquid from mushrooms (leave mushrooms behind). Bring to a boil over high heat, then reduce heat; simmer, stirring occasionally, until sauce coats a spoon, 12–15 minutes.\n   #### Step 4\n   Slice steak against the grain. Place sour cream in a small heatproof bowl and gradually whisk in 1 cup sauce. Stir back into sauce in skillet. Taste and season with more salt or fish sauce if needed. Stir in mushrooms. Serve sauce over noodles, topped with steak and scallions.   \n     \n   ***Editor’s note:*** *This recipe was originally published in our April 2021 issue and first appeared online in March 2021. Check out more beef recipes over here →*\n\nExplore Bon Appétit[Dinner](https:\/\/www.bonappetit.com\/meal-time\/dinner)[Main](https:\/\/www.bonappetit.com\/meal\/main)[Beef](https:\/\/www.bonappetit.com\/ingredient\/beef)[Meat](https:\/\/www.bonappetit.com\/ingredient\/meat)[Egg Noodle](https:\/\/www.bonappetit.com\/ingredient\/egg-noodle)[Noodle](https:\/\/www.bonappetit.com\/ingredient\/noodle)[Pasta & Noodles](https:\/\/www.bonappetit.com\/ingredient\/pasta-noodles)[Crimini Mushroom](https:\/\/www.bonappetit.com\/ingredient\/crimini-mushroom)[Mushroom](https:\/\/www.bonappetit.com\/ingredient\/mushroom)[Vegetable](https:\/\/www.bonappetit.com\/ingredient\/vegetable)[Russian](https:\/\/www.bonappetit.com\/cuisine\/russian)[Eastern European](https:\/\/www.bonappetit.com\/cuisine\/eastern-european)[European](https:\/\/www.bonappetit.com\/cuisine\/european)\n\nWatch\n\n[How One of NYC’s Best British Chefs Makes Fish & Chips](https:\/\/www.bonappetit.com\/video\/watch\/made-to-order-how-nycs-best-british-fish-and-chips-is-made)\n\n## Recipe notes\n[Back to top](https:\/\/www.bonappetit.com\/recipe\/beef-stroganoff-recipe#main-content)\n\nThere aren’t any recipe notes yet\n\nBe the first to start the conversation\\! 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Just \\<strong\\>\\$3\/month\\<\/strong\\> for 1 year. \\<br\\> CTA:SUBSCRIBE](https:\/\/assets.bonappetit.com\/photos\/695c2cafbe7cc209e2027f5a\/original\/pass\/BA_Culture_Desktop_940x140_NFT_01a.gif?format=original)](https:\/\/www.bonappetit.com\/v2\/offers\/baa01039?source=Site_0_JNY_BNA_DESKTOP_FOOTER_0_MARCH_2026_CTA_TEST_ZZ_PANELB)\n\n[![Bon Appétit](https:\/\/www.bonappetit.com\/verso\/static\/bonappetit-us\/assets\/logo-reverse.svg)](https:\/\/www.bonappetit.com\/)\n\nRecipes you want to make. Cooking advice that works. Restaurant recommendations you trust.\n\nMore from Bon Appétit\n\n- [ABOUT US](https:\/\/www.bonappetit.com\/story\/about-us)\n- [Masthead](https:\/\/www.bonappetit.com\/story\/digital-masthead)\n- [Newsletter Signup](https:\/\/www.bonappetit.com\/newsletter)\n- [Bon Appétit Media Kit](http:\/\/www.condenast.com\/brands\/bon-appetit\/)\n- [EPICURIOUS](https:\/\/www.epicurious.com\/)\n- [Find Us on the Epicurious App](https:\/\/apps.apple.com\/app\/apple-store\/id312101965?pt=45076&ct=BA_Site_Footer&mt=8)\n- [Archive](https:\/\/archive.bonappetit.com\/)\n- [Subscribe](https:\/\/www.bonappetit.com\/subscribe)\n\nContact\n\n- [Subscription FAQs](https:\/\/www.bonappetit.com\/story\/subscription-faq)\n- [Manage Account](https:\/\/www.bonappetit.com\/account\/profile)\n- [Careers](https:\/\/www.condenast.com\/careers\/)\n- [Contact Us](https:\/\/www.bonappetit.com\/info\/contact-us)\n\n- [User Agreement](https:\/\/www.condenast.com\/user-agreement\/)\n- [Privacy Policy](http:\/\/www.condenast.com\/privacy-policy#privacypolicy)\n- [Your California Privacy Rights](http:\/\/www.condenast.com\/privacy-policy#privacypolicy-california)\n- [RSS Feeds](https:\/\/www.bonappetit.com\/rss-feeds)\n- [Site Map](https:\/\/www.bonappetit.com\/sitemap)\n- [Accessibility Help](https:\/\/www.bonappetit.com\/story\/accessibility-help)\n- [Condé Nast Store](https:\/\/www.condenaststore.com\/)\n- Your Privacy Choices\n\n© 2026 Condé Nast. All rights reserved. *Bon Appétit* may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. [Ad Choices](http:\/\/www.aboutads.info\/)\n\nFood Innovation Group","attrs_readable_markdown":"Cookbook author Beth Nguyen’s clever take on a classic beef stroganoff recipe is inspired by a memorable meal she had at a classmate’s house in the predominantly white Midwestern town where she grew up. ([Read Nguyen’s essay about it here](https:\/\/bonappetit.com\/story\/beth-nguyen-beef-stroganoff).) A few clever tricks make this version distinctly hers. First, she supplants the usual Worcestershire sauce with fish sauce. “You can’t taste the fish sauce,” Nguyen notes, “but you need it” to deliver a sauce with a powerful umami punch. Next, she replaces wan sliced white button mushrooms with hearty halved and quartered criminis. Finally, she replaces the typical chopped fresh parsley garnish with sliced scallions for a finish with more bite.\n\n“Beef stroganoff has so few rules you don’t have to worry about breaking any,” Nguyen writes. In fact, there are dozens of interpretations of this 1950s staple of Russian origin, including ground beef stroganoff, ones made with cream of mushroom soup, slow-cooker and Crock-Pot renditions—and those that tell you to simply follow the package directions. Done well, it’s one of those main dishes that’s fitting for a dinner party or a [weeknight meal](https:\/\/www.bonappetit.com\/gallery\/22-weeknight-dinners-ba-editors-make-again-and-again) with the whole family. The key is to make sure nothing gets overcooked. Nguyen opts for [skirt steak](https:\/\/www.bonappetit.com\/story\/how-to-cook-skirt-steak-no-thermometer) over rib eye, beef tenderloin, or sirloin steak, pan-sears it in hunks, and then slices and serves it over the noodles and cream sauce so it stays tender and flavorful. To keep the salt level in check, she uses low-sodium beef stock instead of bouillon. One thing to look out for when making the stroganoff sauce: Sour cream can split if added directly to hot liquid, so mix it separately with a small amount of warm sauce to keep it smooth and produce a luxuriously creamy sauce to spoon over those buttered noodles.","meta_canonical":null,"ml_categories_json":"{\"\/Food_and_Drink\":999,\"\/Food_and_Drink\/Cooking_and_Recipes\":996,\"\/Food_and_Drink\/Cooking_and_Recipes\/Cuisines\":879}","ml_types_json":"{\"\/Article\":998,\"\/Article\/Recipe\":998}","ml_intent_types_json":"{\"Informational\":958}","meta_language":"en-us","attrs_author":"Beth Nguyen","attrs_publish_time":1615888800,"attrs_original_publish_time":1615888800,"attrs_is_republished":0,"attrs_nr_words":"1103","attrs_boilerpipe_nr_words":"298","body_ext_links_number":23,"body_int_links_number":66,"meta_nofollow":0,"meta_noarchive":1,"props_was_rendered":1,"src_redirect":"","download_time_msec":172,"download_ttfb_msec":168,"download_size":131163}

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Beef Stroganoff Recipe | Bon Appétit

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In this easy beef stroganoff recipe, a splash of fish sauce adds extra depth and umami to the 1950s comfort food classic.

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Cookbook author Beth Nguyen’s clever take on a classic beef stroganoff recipe is inspired by a memorable meal she had at a classmate’s house in the predominantly white Midwestern town where she grew up. ( Read Nguyen’s essay about it here .) A few clever tricks make this version distinctly hers. First, she supplants the usual Worcestershire sauce with fish sauce. “You can’t taste the fish sauce,” Nguyen notes, “but you need it” to deliver a sauce with a powerful umami punch. Next, she replaces wan sliced white button mushrooms with hearty halved and quartered criminis. Finally, she replaces the typical chopped fresh parsley garnish with sliced scallions for a finish with more bite. “Beef stroganoff has so few rules you don’t have to worry about breaking any,” Nguyen writes. In fact, there are dozens of interpretations of this 1950s staple of Russian origin, including ground beef stroganoff, ones made with cream of mushroom soup, slow-cooker and Crock-Pot renditions—and those that tell you to simply follow the package directions. Done well, it’s one of those main dishes that’s fitting for a dinner party or a weeknight meal with the whole family. The key is to make sure nothing gets overcooked. Nguyen opts for skirt steak over rib eye, beef tenderloin, or sirloin steak, pan-sears it in hunks, and then slices and serves it over the noodles and cream sauce so it stays tender and flavorful. To keep the salt level in check, she uses low-sodium beef stock instead of bouillon. One thing to look out for when making the stroganoff sauce: Sour cream can split if added directly to hot liquid, so mix it separately with a small amount of warm sauce to keep it smooth and produce a luxuriously creamy sauce to spoon over those buttered noodles.

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[Skip to main content](https://www.bonappetit.com/recipe/beef-stroganoff-recipe#main-content) [SUBSCRIBE](https://www.bonappetit.com/v2/offers/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_CTA_0_MARCH_2026_CTA_TEST_ZZ_PANELB) [SUBSCRIBE](https://www.bonappetit.com/v2/offers/baa01039?source=Site_0_JNY_BNA_DESKTOP_NAV_CTA_0_MARCH_2026_CTA_TEST_ZZ_PANELB) [Newsletter](https://www.bonappetit.com/newsletter?sourceCode=navbar) [Recipes](https://www.bonappetit.com/recipes) [Drinks](https://www.bonappetit.com/drinks) [Cooking](https://www.bonappetit.com/cooking) [Shopping](https://www.bonappetit.com/shopping) [Restaurants](https://www.bonappetit.com/restaurants) [Culture](https://www.bonappetit.com/culture) [Video](https://www.bonappetit.com/video) [Sign In](https://www.bonappetit.com/auth/initiate?redirectURL=%2Frecipe%2Fbeef-stroganoff-recipe&source=VERSO_NAVIGATION) [Recipes](https://www.bonappetit.com/recipes) [Drinks](https://www.bonappetit.com/drinks) [Cooking](https://www.bonappetit.com/cooking) [Shopping](https://www.bonappetit.com/shopping) [Restaurants](https://www.bonappetit.com/restaurants%20) [Culture](https://www.bonappetit.com/culture) [Video](https://www.bonappetit.com/video) [Podcast](https://www.bonappetit.com/podcast/dinner-sos) [Merch](https://shop.bonappetit.com/) [Culinary Getaways](https://www.bonappetit.com/story/culinary-getaways) [Bon Appétit Wine Shop](http://bonappetitwineshop.com/) [Search](https://www.bonappetit.com/search) [Sign In](https://www.bonappetit.com/auth/initiate?redirectURL=%2Frecipe%2Fbeef-stroganoff-recipe&source=VERSO_NAVIGATION) [Newsletter](https://www.bonappetit.com/newsletter?sourceCode=hamburgernav) [![WHERE FOOD \<br\> MEETS CULTURE \<br\> Expand your horizons with global flavours and vibrant ideas. 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[GET DIGITAL ACCESS](https://www.bonappetit.com/v2/offers/baa01039?source=Site_0_JNY_BNA_DESKTOP_PAYWALL_THIN_METER_ARTICLE_1_0_MARCH_2026_CTA_TEST_ZZ_PANELB) [Recipes](https://www.bonappetit.com/) [April 2021](https://www.bonappetit.com/search?content=recipe&issueDate=2021-04-01) # Beef Stroganoff By [Beth Nguyen](https://www.bonappetit.com/contributor/beth-nguyen) September 22, 2022 4\.2 (148) ![Beth Nguyens Beef Stroganoff recipe](https://assets.bonappetit.com/photos/6048f4db69ab42cd42da05d8/1:1/w_2560%2Cc_limit/Table-Beef%2520Stroganoff.jpg) Photograph by Emma Fishman, food styling by D’mytrek Brown Jump To Recipe Cookbook author Beth Nguyen’s clever take on a classic beef stroganoff recipe is inspired by a memorable meal she had at a classmate’s house in the predominantly white Midwestern town where she grew up. ([Read Nguyen’s essay about it here](https://bonappetit.com/story/beth-nguyen-beef-stroganoff).) A few clever tricks make this version distinctly hers. First, she supplants the usual Worcestershire sauce with fish sauce. “You can’t taste the fish sauce,” Nguyen notes, “but you need it” to deliver a sauce with a powerful umami punch. Next, she replaces wan sliced white button mushrooms with hearty halved and quartered criminis. Finally, she replaces the typical chopped fresh parsley garnish with sliced scallions for a finish with more bite. “Beef stroganoff has so few rules you don’t have to worry about breaking any,” Nguyen writes. In fact, there are dozens of interpretations of this 1950s staple of Russian origin, including ground beef stroganoff, ones made with cream of mushroom soup, slow-cooker and Crock-Pot renditions—and those that tell you to simply follow the package directions. Done well, it’s one of those main dishes that’s fitting for a dinner party or a [weeknight meal](https://www.bonappetit.com/gallery/22-weeknight-dinners-ba-editors-make-again-and-again) with the whole family. The key is to make sure nothing gets overcooked. Nguyen opts for [skirt steak](https://www.bonappetit.com/story/how-to-cook-skirt-steak-no-thermometer) over rib eye, beef tenderloin, or sirloin steak, pan-sears it in hunks, and then slices and serves it over the noodles and cream sauce so it stays tender and flavorful. To keep the salt level in check, she uses low-sodium beef stock instead of bouillon. One thing to look out for when making the stroganoff sauce: Sour cream can split if added directly to hot liquid, so mix it separately with a small amount of warm sauce to keep it smooth and produce a luxuriously creamy sauce to spoon over those buttered noodles. ## Recipe information - Total Time 40 minutes - Yield 4 Servings ## Ingredients 4 Tbsp. extra-virgin olive oil, divided 2 Tbsp. unsalted butter, divided 8 oz. crimini mushrooms, halved, quartered if large (about 2 cups) Kosher salt 1 lb. skirt steak, cut into 4" sections Freshly ground black pepper 2 shallots, finely chopped 4 garlic cloves, finely chopped 1 Tbsp. double-concentrated tomato paste 2 Tbsp. all-purpose flour ¼ cup dry white wine 2 cups (or more) low-sodium beef broth 1 tsp. (or more) fish sauce ¼ cup sour cream Buttered cooked egg noodles and sliced scallions (for serving) Need to make a substitution? Ask AI ## Preparation 1. #### Step 1 Heat 2 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high until butter is melted. Cook mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Season with salt, then transfer to a plate. #### Step 2 Combine 1 Tbsp. oil and remaining 1 Tbsp. butter in same skillet. Season steak generously with salt and pepper. Cook until well browned, 3–4 minutes per side for medium-rare, depending on thickness. Transfer to another plate; wipe out skillet. #### Step 3 Reduce heat to medium and pour remaining 1 Tbsp. oil into pan. Cook shallots, stirring often, until softened, about 2 minutes. Add garlic; cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring constantly, until slightly darkened in color, about 2 minutes. Add flour and cook, stirring often to coat shallots and garlic, until toasty smelling, about 3 minutes. Add wine; cook, scraping up browned bits, until evaporated, about 1 minute. Add broth, fish sauce, and any liquid from mushrooms (leave mushrooms behind). Bring to a boil over high heat, then reduce heat; simmer, stirring occasionally, until sauce coats a spoon, 12–15 minutes. #### Step 4 Slice steak against the grain. Place sour cream in a small heatproof bowl and gradually whisk in 1 cup sauce. Stir back into sauce in skillet. Taste and season with more salt or fish sauce if needed. Stir in mushrooms. Serve sauce over noodles, topped with steak and scallions. ***Editor’s note:*** *This recipe was originally published in our April 2021 issue and first appeared online in March 2021. Check out more beef recipes over here →* Explore Bon Appétit[Dinner](https://www.bonappetit.com/meal-time/dinner)[Main](https://www.bonappetit.com/meal/main)[Beef](https://www.bonappetit.com/ingredient/beef)[Meat](https://www.bonappetit.com/ingredient/meat)[Egg Noodle](https://www.bonappetit.com/ingredient/egg-noodle)[Noodle](https://www.bonappetit.com/ingredient/noodle)[Pasta & Noodles](https://www.bonappetit.com/ingredient/pasta-noodles)[Crimini Mushroom](https://www.bonappetit.com/ingredient/crimini-mushroom)[Mushroom](https://www.bonappetit.com/ingredient/mushroom)[Vegetable](https://www.bonappetit.com/ingredient/vegetable)[Russian](https://www.bonappetit.com/cuisine/russian)[Eastern European](https://www.bonappetit.com/cuisine/eastern-european)[European](https://www.bonappetit.com/cuisine/european) Watch [How One of NYC’s Best British Chefs Makes Fish & Chips](https://www.bonappetit.com/video/watch/made-to-order-how-nycs-best-british-fish-and-chips-is-made) ## Recipe notes [Back to top](https://www.bonappetit.com/recipe/beef-stroganoff-recipe#main-content) There aren’t any recipe notes yet Be the first to start the conversation\! You need an account to add or like notes. [Sign in or create account](https://www.bonappetit.com/auth/initiate?redirectURL=%2Frecipe%2Fbeef-stroganoff-recipe%3Fsource%3DCOMMUNITY_LOGIN%23leave-a-rating&source=COMMUNITY_LOGIN) ### The best of BA in your inbox every day Recipes to cook, products to add to your kitchen, and stories to bookmark for your lunch break. 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Readable Markdown

Cookbook author Beth Nguyen’s clever take on a classic beef stroganoff recipe is inspired by a memorable meal she had at a classmate’s house in the predominantly white Midwestern town where she grew up. ([Read Nguyen’s essay about it here](https://bonappetit.com/story/beth-nguyen-beef-stroganoff).) A few clever tricks make this version distinctly hers. First, she supplants the usual Worcestershire sauce with fish sauce. “You can’t taste the fish sauce,” Nguyen notes, “but you need it” to deliver a sauce with a powerful umami punch. Next, she replaces wan sliced white button mushrooms with hearty halved and quartered criminis. Finally, she replaces the typical chopped fresh parsley garnish with sliced scallions for a finish with more bite. “Beef stroganoff has so few rules you don’t have to worry about breaking any,” Nguyen writes. In fact, there are dozens of interpretations of this 1950s staple of Russian origin, including ground beef stroganoff, ones made with cream of mushroom soup, slow-cooker and Crock-Pot renditions—and those that tell you to simply follow the package directions. Done well, it’s one of those main dishes that’s fitting for a dinner party or a [weeknight meal](https://www.bonappetit.com/gallery/22-weeknight-dinners-ba-editors-make-again-and-again) with the whole family. The key is to make sure nothing gets overcooked. Nguyen opts for [skirt steak](https://www.bonappetit.com/story/how-to-cook-skirt-steak-no-thermometer) over rib eye, beef tenderloin, or sirloin steak, pan-sears it in hunks, and then slices and serves it over the noodles and cream sauce so it stays tender and flavorful. To keep the salt level in check, she uses low-sodium beef stock instead of bouillon. One thing to look out for when making the stroganoff sauce: Sour cream can split if added directly to hot liquid, so mix it separately with a small amount of warm sauce to keep it smooth and produce a luxuriously creamy sauce to spoon over those buttered noodles.

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