The Best Beef Stroganoff

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.

	this recipe	typical
liquid	143%	104%
fat	22%	5%
aromatics	34%	20%
salt	0%	0%
vegetables and beans	50%	29%

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
	Kosher salt and freshly ground black pepper
27 g	2 tablespoons vegetable oil
71 g	5 tablespoons unsalted butter
150 g	1 medium yellow onion, sliced
227 g	8 ounces white button mushrooms, quartered
198 g	7 ounces shiitakes, caps sliced (stems removed and discarded)
6 g	1 tablespoon chopped fresh thyme
3 g	1 clove garlic, minced
118 g	1/2 cup dry white wine
15 g	2 tablespoons all-purpose flour
172 g	3/4 cup sour cream
13 g	1 tablespoon Dijon mustard
16 g	1 tablespoon Worcestershire sauce
360 g	1 1/2 cups beef broth or beef stock
284 g	10 ounces medium or wide egg noodles
50 g	1/2 cup fresh flat-leaf parsley leaves, chopped
6 g	1 tablespoon chopped chives, plus more for serving

Method: 7 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“It was good but I would make a few changes the next time. I used dried thyme in the usual ratio to fresh (1 tsp instead of 1 tbsp). The thyme flavor overpowered the dish, I don't know if it would have been the same if I used fresh, but would use about half the” — a cook, 4.0★

“Ok, I used this as inspiration basically, because I didn't have exact ingredients. Firstly, I used ground venison. Concerned it might be dry, I quickly browned it in lots of very hot bacon grease. I had some chanterelles, so used those along side some basic bu” — a cook, 4.0★