Adam’s Beef Stroganoff

Name: Adam’s Beef Stroganoff
Yield: 4 Servings
Ingredients: 7 tablespoons olive oil, divided; 1 pound maitake, crimini, or shiitake mushrooms, sliced or torn into large pieces; 1 tablespoon finely chopped fresh thyme; Kosher salt, freshly ground pepper; 1 pound roast beef tenderloin, cut into 1x1-inch pieces; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 4 cups low-sodium chicken broth; 1 cup heavy cream; ½ cup sour cream; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 12 ounces egg noodles; 3 tablespoons unsalted butter, cut into small pieces; Chopped fresh parsley and fresh chives (for serving)

A whole beef tenderloin weighs around three pounds, and you can simply eyeball the weight called for here. Less beef? Bulk the beef stroganoff up with more mushrooms, or cut the entire recipe in half.

By Adam RapoportPhotography by Christopher Testani

November 17, 2015

Image may contain Plant Food Vegetable Produce and Pasta

Christopher Testani

Recipe notes

Chicken Riggies

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

Weeknight Pumpkin Chili

A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

Gingery Pork Stuffed Tomatoes

We reimagined pork dumplings as a filling for juicy stuffed tomatoes.

Green Chile Puttanesca Pork Chops

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

Smoky Brown-Butter Pasta

Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.

Vinegar Chicken With Figs

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

Crispy Gnocchi Caprese

The summer salad stalwart gets a makeover.

Cold Matcha Noodles

Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.