🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 69 (from laksa034)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa069.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://www.epicurious.com/recipes/food/views/beef-stroganoff-102134\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.epicurious.com/recipes/food/views/beef-stroganoff-102134\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.epicurious.com\/recipes\/food\/views\/beef-stroganoff-102134","crawl_time":1775960171,"first_indexed_time":1505231301,"http_code":200,"src_unparsed":"com,epicurious!www,\/recipes\/food\/views\/beef-stroganoff-102134 s443","src_root_hash":"8037480075509865669","history_drop_reason":null,"meta_title":"Beef Stroganoff Recipe | Epicurious","meta_descriptions":["This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the \"gourmet\" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd."],"attrs_boilerpipe_text":"August 20, 2004\n4.3\n(557)\nThis Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the \"gourmet\" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.\nRecipe notes\nBack to top\nTriangle\nRead More\nThis traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?\nCabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.\nThis dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.\nAn ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.\nThis marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”\nThis sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!\nCaramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.\nThis pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.","attrs_markdown":"[Skip to main content](https:\/\/www.epicurious.com\/recipes\/food\/views\/beef-stroganoff-102134#main-content)\n\n[![Epicurious](https:\/\/www.epicurious.com\/verso\/static\/epicurious-us\/assets\/logo.svg)](https:\/\/www.epicurious.com\/)\n\n- [Newsletter](https:\/\/www.epicurious.com\/newsletter)\n\n[Sign In](https:\/\/www.epicurious.com\/auth\/initiate?redirectURL=%2Frecipe%2Fbeef-stroganoff&source=VERSO_NAVIGATION)\n\n[SUBSCRIBE](https:\/\/www.epicurious.com\/v2\/offers\/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_CTA_0_FEBRUARY_2026_CONTROL_ZZ_ADB)\n\n[![\\<strong\\>WHERE FOOD \\<br\\>MEETS CULTURE\\<\/strong\\> \\<br\\>Expand your horizons with global flavors 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.epicurious.com\/v2\/offers\/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_ROLLOVER_0_FEBRUARY_2026_CONTROL_ZZ_ADB)\n\n- [Recipes](https:\/\/www.epicurious.com\/recipes-menus)\n- [Ingredients](https:\/\/www.epicurious.com\/ingredients)\n- [Occasions](https:\/\/www.epicurious.com\/holidays-events)\n- [Kitchen Gear](https:\/\/www.epicurious.com\/shopping)\n- [Techniques](https:\/\/www.epicurious.com\/expert-advice)\n\nOpen Navigation Menu\n\n[![Epicurious](https:\/\/www.epicurious.com\/verso\/static\/epicurious-us\/assets\/logo-header.svg)](https:\/\/www.epicurious.com\/)\n\n[SUBSCRIBE](https:\/\/www.epicurious.com\/v2\/offers\/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_CTA_0_FEBRUARY_2026_CONTROL_ZZ_ADB)\n\n[Bon Appétit](https:\/\/www.epicurious.com\/source\/bon-appetit)\n\n# Beef Stroganoff\nAugust 20, 2004\n\n4\\.3\n\n(557)\n\n![Image may contain Food Pasta Dish Meal Plant and Noodle](https:\/\/assets.epicurious.com\/photos\/5761cb888accf290434553a4\/1:1\/w_2560%2Cc_limit\/beef-stroganoff.jpg)\n\nJump To Recipe\n\nSave this story\n\nThis Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the \"gourmet\" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.\n\nReady for More?\n\n![Subscription Offer](https:\/\/assets.bonappetit.com\/photos\/667ae5f12379750c75f3b045\/original\/pass\/BAEPI_SiteMeter_DT_375x250@2%20\$1\$.gif?format=original)\n\nYou've read your last free article. Get unlimited access for ~~\\$6~~ \\$3\/month for one year—cancel anytime.\n\n[GET DIGITAL ACCESS](https:\/\/www.epicurious.com\/v2\/offers\/epia01017?source=Site_0_JNY_EPI_DESKTOP_PAYWALL_IN_CONTENT_BARRIER_0_FEBRUARY_2026_CONTROL_ZZ_ADB&redirectURL=https%3A%2F%2Fwww.epicurious.com%2Frecipes%2Ffood%2Fviews%2Fbeef-stroganoff-102134)\n\nAlready a subscriber? [Sign In](https:\/\/www.epicurious.com\/auth\/initiate?source=JOURNEY_PAYWALL&redirectURL=https%3A%2F%2Fwww.epicurious.com%2Frecipes%2Ffood%2Fviews%2Fbeef-stroganoff-102134)\n\n\\$3\/month for unlimited access. [GET DIGITAL ACCESS](https:\/\/www.epicurious.com\/v2\/offers\/epia01017?source=Site_0_JNY_EPI_DESKTOP_PAYWALL_IN_CONTENT_BARRIER_BAR_0_FEBRUARY_2026_CONTROL_ZZ_ADB&redirectURL=https%3A%2F%2Fwww.epicurious.com%2Frecipes%2Ffood%2Fviews%2Fbeef-stroganoff-102134)\n\n## Recipe notes\n[Back to top](https:\/\/www.epicurious.com\/recipes\/food\/views\/beef-stroganoff-102134#main-content)\n\nThere aren’t any recipe notes yet\n\nBe the first to start the conversation\\!  \n You need an account to add or like notes.\n\n[Sign in or create account](https:\/\/www.epicurious.com\/auth\/initiate?redirectURL=%2Frecipes%2Ffood%2Fviews%2Fbeef-stroganoff-102134%3Fsource%3DCOMMUNITY_LOGIN%23leave-a-rating&source=COMMUNITY_LOGIN)\n\nRead More\n\n![Beef Stroganoff Ramen](https:\/\/assets.epicurious.com\/photos\/68445ca809bb5bb7fde6b0fb\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Beef Stroganoff Ramen](https:\/\/www.epicurious.com\/recipes\/food\/views\/beef-stroganoff-ramen#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1)\n\nThis traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?\n\n![Spaghetti With Cabbage, Pancetta, and Calabrian Chile](https:\/\/assets.epicurious.com\/photos\/68b9f82ee460bbf9c0370aec\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Spaghetti With Cabbage, Pancetta, and Calabrian Chile](https:\/\/www.epicurious.com\/recipes\/food\/views\/spaghetti-with-cabbage-pancetta-and-calabrian-chile#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1)\n\nCabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.\n\n![Stir-Fried Phở Noodles With Beef](https:\/\/assets.epicurious.com\/photos\/68c47508ad64f14da6aa0955\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Stir-Fried Phở Noodles With Beef](https:\/\/www.epicurious.com\/recipes\/food\/views\/stir-fried-pho-noodles-with-beef#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1)\n\nThis dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.\n\n![Sofrito Bolognese](https:\/\/assets.epicurious.com\/photos\/68e9394103dbd49623da01ee\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Sofrito Bolognese](https:\/\/www.epicurious.com\/recipes\/food\/views\/sofrito-bolognese#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1)\n\nAn ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.\n\n![Pasta Alla Mezcal](https:\/\/assets.epicurious.com\/photos\/68b79c9b23eaa4cc4bc2f9ac\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Pasta Alla Mezcal](https:\/\/www.epicurious.com\/recipes\/food\/views\/pasta-alla-mezcal#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1)\n\nThis marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”\n\n![Charred Vegetable Ragù](https:\/\/assets.epicurious.com\/photos\/68ba01046e719f0c4f5db673\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Charred Vegetable Ragù](https:\/\/www.epicurious.com\/recipes\/food\/views\/charred-vegetable-ragu#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1)\n\nThis sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan\\!\n\n![Our Favorite French Onion Soup](https:\/\/assets.epicurious.com\/photos\/687e7a2ad06fc6361012fe13\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Our Favorite French Onion Soup](https:\/\/www.epicurious.com\/recipes\/food\/views\/french-onion-soup#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1)\n\nCaramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.\n\n![Vodka Gochujang Pasta](https:\/\/assets.epicurious.com\/photos\/68e43404350c37cfe98680f1\/1:1\/w_640%2Cc_limit\/undefined)\n\n[Vodka Gochujang Pasta](https:\/\/www.epicurious.com\/recipes\/food\/views\/vodka-gochujang-pasta#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1)\n\nThis pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.\n\n[![\\<strong\\>WHERE FOOD \\<br\\>MEETS CULTURE\\<\/strong\\> \\<br\\>Expand your horizons with global flavors and vibrant ideas. Just \\<strong\\>\\$3\/month\\<\/strong\\> for 1 year. Cancel anytime. \\<br\\>CTA: SUBSCRIBE](https:\/\/assets.bonappetit.com\/photos\/695c2cafbe7cc209e2027f5a\/original\/pass\/BA_Culture_Desktop_940x140_NFT_01a.gif?format=original)](https:\/\/www.epicurious.com\/v2\/offers\/epia01017?source=Site_0_JNY_EPI_DESKTOP_FOOTER_0_FEBRUARY_2026_CONTROL_ZZ_ADB)\n\n[![Epicurious](https:\/\/www.epicurious.com\/verso\/static\/epicurious-us\/assets\/logo-reverse.svg)](https:\/\/www.epicurious.com\/)\n\nSince 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.\n\nMore from Epicurious\n\n- [About Us](https:\/\/www.epicurious.com\/about\/about-us)\n- [The Epicurious App](https:\/\/www.epicurious.com\/recipes\/food\/views\/%20https:\/\/apps.apple.com\/us\/app\/epicurious\/id312101965)\n- [Newsletters](https:\/\/www.epicurious.com\/newsletters)\n- [Subscribe](https:\/\/www.epicurious.com\/subscribe)\n- [Subscription FAQs](https:\/\/www.epicurious.com\/info\/epicurious-user-help-article)\n- [Gift Guides](https:\/\/www.epicurious.com\/collection\/gift-ideas-hub)\n\nConnect\n\n- [Careers](http:\/\/www.condenast.com\/careers)\n- [Press Center](https:\/\/www.epicurious.com\/info\/press-center)\n- [Advertising](https:\/\/www.condenast.com\/brands\/epicurious\/)\n- [Masthead](https:\/\/www.epicurious.com\/info\/masthead)\n- [Contact Us](https:\/\/www.epicurious.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- [Accessibility Help](https:\/\/www.epicurious.com\/expert-advice\/accessibility-help-article)\n- [Condé Nast Store](http:\/\/www.condenaststore.com\/)\n- [Site Map](https:\/\/www.epicurious.com\/sitemap)\n- Your Privacy Choices\n\n© 2026 Condé Nast. All rights reserved. *Epicurious* 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":"August 20, 2004\n\n4\\.3\n\n(557)\n\n![Image may contain Food Pasta Dish Meal Plant and Noodle](https:\/\/assets.epicurious.com\/photos\/5761cb888accf290434553a4\/1:1\/w_2560%2Cc_limit\/beef-stroganoff.jpg)\n\nThis Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the \"gourmet\" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.\n\nRecipe notes[Back to top](https:\/\/www.epicurious.com\/recipes\/food\/views\/beef-stroganoff-102134#main-content)\n\nRead More\n\n![Beef Stroganoff Ramen](https:\/\/assets.epicurious.com\/photos\/68445ca809bb5bb7fde6b0fb\/1:1\/w_640%2Cc_limit\/undefined)\n\nThis traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?\n\n![Spaghetti With Cabbage, Pancetta, and Calabrian Chile](https:\/\/assets.epicurious.com\/photos\/68b9f82ee460bbf9c0370aec\/1:1\/w_640%2Cc_limit\/undefined)\n\nCabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.\n\n![Stir-Fried Phở Noodles With Beef](https:\/\/assets.epicurious.com\/photos\/68c47508ad64f14da6aa0955\/1:1\/w_640%2Cc_limit\/undefined)\n\nThis dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.\n\n![Sofrito Bolognese](https:\/\/assets.epicurious.com\/photos\/68e9394103dbd49623da01ee\/1:1\/w_640%2Cc_limit\/undefined)\n\nAn ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.\n\n![Pasta Alla Mezcal](https:\/\/assets.epicurious.com\/photos\/68b79c9b23eaa4cc4bc2f9ac\/1:1\/w_640%2Cc_limit\/undefined)\n\nThis marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”\n\n![Charred Vegetable Ragù](https:\/\/assets.epicurious.com\/photos\/68ba01046e719f0c4f5db673\/1:1\/w_640%2Cc_limit\/undefined)\n\nThis sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan\\!\n\n![Our Favorite French Onion Soup](https:\/\/assets.epicurious.com\/photos\/687e7a2ad06fc6361012fe13\/1:1\/w_640%2Cc_limit\/undefined)\n\nCaramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.\n\n![Vodka Gochujang Pasta](https:\/\/assets.epicurious.com\/photos\/68e43404350c37cfe98680f1\/1:1\/w_640%2Cc_limit\/undefined)\n\nThis pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

2 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`	0.1 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://www.epicurious.com/recipes/food/views/beef-stroganoff-102134
Last Crawled	2026-04-12 02:16:11 (2 days ago)
First Indexed	2017-09-12 15:48:21 (8 years ago)
HTTP Status Code	200
Meta Title	Beef Stroganoff Recipe \| Epicurious
Meta Description	This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.
Meta Canonical	null
Boilerpipe Text	August 20, 2004 4.3 (557) This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd. Recipe notes Back to top Triangle Read More This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think? Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta. This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth. An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good. This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?” This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan! Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving. This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Markdown	[Skip to main content](https://www.epicurious.com/recipes/food/views/beef-stroganoff-102134#main-content) [![Epicurious](https://www.epicurious.com/verso/static/epicurious-us/assets/logo.svg)](https://www.epicurious.com/) - [Newsletter](https://www.epicurious.com/newsletter) [Sign In](https://www.epicurious.com/auth/initiate?redirectURL=%2Frecipe%2Fbeef-stroganoff&source=VERSO_NAVIGATION) [SUBSCRIBE](https://www.epicurious.com/v2/offers/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_CTA_0_FEBRUARY_2026_CONTROL_ZZ_ADB) [![\<strong\>WHERE FOOD \<br\>MEETS CULTURE\</strong\> \<br\>Expand your horizons with global flavors 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.epicurious.com/v2/offers/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_ROLLOVER_0_FEBRUARY_2026_CONTROL_ZZ_ADB) - [Recipes](https://www.epicurious.com/recipes-menus) - [Ingredients](https://www.epicurious.com/ingredients) - [Occasions](https://www.epicurious.com/holidays-events) - [Kitchen Gear](https://www.epicurious.com/shopping) - [Techniques](https://www.epicurious.com/expert-advice) Open Navigation Menu [![Epicurious](https://www.epicurious.com/verso/static/epicurious-us/assets/logo-header.svg)](https://www.epicurious.com/) [SUBSCRIBE](https://www.epicurious.com/v2/offers/epia01017?source=Site_0_JNY_EPI_DESKTOP_NAV_CTA_0_FEBRUARY_2026_CONTROL_ZZ_ADB) [Bon Appétit](https://www.epicurious.com/source/bon-appetit) # Beef Stroganoff August 20, 2004 4\.3 (557) ![Image may contain Food Pasta Dish Meal Plant and Noodle](https://assets.epicurious.com/photos/5761cb888accf290434553a4/1:1/w_2560%2Cc_limit/beef-stroganoff.jpg) Jump To Recipe Save this story This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd. Ready for More? ![Subscription Offer](https://assets.bonappetit.com/photos/667ae5f12379750c75f3b045/original/pass/BAEPI_SiteMeter_DT_375x250@2%20$1$.gif?format=original) You've read your last free article. Get unlimited access for ~~\$6~~ \$3/month for one year—cancel anytime. [GET DIGITAL ACCESS](https://www.epicurious.com/v2/offers/epia01017?source=Site_0_JNY_EPI_DESKTOP_PAYWALL_IN_CONTENT_BARRIER_0_FEBRUARY_2026_CONTROL_ZZ_ADB&redirectURL=https%3A%2F%2Fwww.epicurious.com%2Frecipes%2Ffood%2Fviews%2Fbeef-stroganoff-102134) Already a subscriber? [Sign In](https://www.epicurious.com/auth/initiate?source=JOURNEY_PAYWALL&redirectURL=https%3A%2F%2Fwww.epicurious.com%2Frecipes%2Ffood%2Fviews%2Fbeef-stroganoff-102134) \$3/month for unlimited access. [GET DIGITAL ACCESS](https://www.epicurious.com/v2/offers/epia01017?source=Site_0_JNY_EPI_DESKTOP_PAYWALL_IN_CONTENT_BARRIER_BAR_0_FEBRUARY_2026_CONTROL_ZZ_ADB&redirectURL=https%3A%2F%2Fwww.epicurious.com%2Frecipes%2Ffood%2Fviews%2Fbeef-stroganoff-102134) ## Recipe notes [Back to top](https://www.epicurious.com/recipes/food/views/beef-stroganoff-102134#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.epicurious.com/auth/initiate?redirectURL=%2Frecipes%2Ffood%2Fviews%2Fbeef-stroganoff-102134%3Fsource%3DCOMMUNITY_LOGIN%23leave-a-rating&source=COMMUNITY_LOGIN) Read More ![Beef Stroganoff Ramen](https://assets.epicurious.com/photos/68445ca809bb5bb7fde6b0fb/1:1/w_640%2Cc_limit/undefined) [Beef Stroganoff Ramen](https://www.epicurious.com/recipes/food/views/beef-stroganoff-ramen#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1) This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think? ![Spaghetti With Cabbage, Pancetta, and Calabrian Chile](https://assets.epicurious.com/photos/68b9f82ee460bbf9c0370aec/1:1/w_640%2Cc_limit/undefined) [Spaghetti With Cabbage, Pancetta, and Calabrian Chile](https://www.epicurious.com/recipes/food/views/spaghetti-with-cabbage-pancetta-and-calabrian-chile#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1) Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta. ![Stir-Fried Phở Noodles With Beef](https://assets.epicurious.com/photos/68c47508ad64f14da6aa0955/1:1/w_640%2Cc_limit/undefined) [Stir-Fried Phở Noodles With Beef](https://www.epicurious.com/recipes/food/views/stir-fried-pho-noodles-with-beef#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1) This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth. ![Sofrito Bolognese](https://assets.epicurious.com/photos/68e9394103dbd49623da01ee/1:1/w_640%2Cc_limit/undefined) [Sofrito Bolognese](https://www.epicurious.com/recipes/food/views/sofrito-bolognese#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1) An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good. ![Pasta Alla Mezcal](https://assets.epicurious.com/photos/68b79c9b23eaa4cc4bc2f9ac/1:1/w_640%2Cc_limit/undefined) [Pasta Alla Mezcal](https://www.epicurious.com/recipes/food/views/pasta-alla-mezcal#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1) This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?” ![Charred Vegetable Ragù](https://assets.epicurious.com/photos/68ba01046e719f0c4f5db673/1:1/w_640%2Cc_limit/undefined) [Charred Vegetable Ragù](https://www.epicurious.com/recipes/food/views/charred-vegetable-ragu#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1) This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan\! ![Our Favorite French Onion Soup](https://assets.epicurious.com/photos/687e7a2ad06fc6361012fe13/1:1/w_640%2Cc_limit/undefined) [Our Favorite French Onion Soup](https://www.epicurious.com/recipes/food/views/french-onion-soup#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1) Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving. ![Vodka Gochujang Pasta](https://assets.epicurious.com/photos/68e43404350c37cfe98680f1/1:1/w_640%2Cc_limit/undefined) [Vodka Gochujang Pasta](https://www.epicurious.com/recipes/food/views/vodka-gochujang-pasta#intcid=_epicurious-recipe-bottom-recirc_a78ba31e-9d87-4a61-979e-10814717661e_roberta-similarity1) This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos. [![\<strong\>WHERE FOOD \<br\>MEETS CULTURE\</strong\> \<br\>Expand your horizons with global flavors and vibrant ideas. Just \<strong\>\$3/month\</strong\> for 1 year. Cancel anytime. \<br\>CTA: SUBSCRIBE](https://assets.bonappetit.com/photos/695c2cafbe7cc209e2027f5a/original/pass/BA_Culture_Desktop_940x140_NFT_01a.gif?format=original)](https://www.epicurious.com/v2/offers/epia01017?source=Site_0_JNY_EPI_DESKTOP_FOOTER_0_FEBRUARY_2026_CONTROL_ZZ_ADB) [![Epicurious](https://www.epicurious.com/verso/static/epicurious-us/assets/logo-reverse.svg)](https://www.epicurious.com/) Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. 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Readable Markdown	August 20, 2004 4\.3 (557) ![Image may contain Food Pasta Dish Meal Plant and Noodle](https://assets.epicurious.com/photos/5761cb888accf290434553a4/1:1/w_2560%2Cc_limit/beef-stroganoff.jpg) This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd. Recipe notes[Back to top](https://www.epicurious.com/recipes/food/views/beef-stroganoff-102134#main-content) Read More ![Beef Stroganoff Ramen](https://assets.epicurious.com/photos/68445ca809bb5bb7fde6b0fb/1:1/w_640%2Cc_limit/undefined) This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think? ![Spaghetti With Cabbage, Pancetta, and Calabrian Chile](https://assets.epicurious.com/photos/68b9f82ee460bbf9c0370aec/1:1/w_640%2Cc_limit/undefined) Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta. ![Stir-Fried Phở Noodles With Beef](https://assets.epicurious.com/photos/68c47508ad64f14da6aa0955/1:1/w_640%2Cc_limit/undefined) This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth. ![Sofrito Bolognese](https://assets.epicurious.com/photos/68e9394103dbd49623da01ee/1:1/w_640%2Cc_limit/undefined) An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good. ![Pasta Alla Mezcal](https://assets.epicurious.com/photos/68b79c9b23eaa4cc4bc2f9ac/1:1/w_640%2Cc_limit/undefined) This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?” ![Charred Vegetable Ragù](https://assets.epicurious.com/photos/68ba01046e719f0c4f5db673/1:1/w_640%2Cc_limit/undefined) This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan\! ![Our Favorite French Onion Soup](https://assets.epicurious.com/photos/687e7a2ad06fc6361012fe13/1:1/w_640%2Cc_limit/undefined) Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving. ![Vodka Gochujang Pasta](https://assets.epicurious.com/photos/68e43404350c37cfe98680f1/1:1/w_640%2Cc_limit/undefined) This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Shard	69 (laksa)
Root Hash	8037480075509865669
Unparsed URL	com,epicurious!www,/recipes/food/views/beef-stroganoff-102134 s443