Café Kathleen // Snowy Sunday Stroganoff

We were battered with a classic New England nor’easter last month.  Snow blanketed the landscape (even Buddha donned a suit of white) while the winds blew a gale, gusting to over 80mph at times. Many of the downtown streets were flooded and a group of trepidatious island teens made international news canoeing down Easy Street.  I was one of the fortunate residents on the island who retained power throughout the storm. I used the time free from the usual distractions of life to catch up on work and make a cozy, stick-to-your-bones supper.  This rich, yet delicate, beef stroganoff is a favorite of mine, taking me back to meals enjoyed as a child at the famous Russian Tea Room in New York City; serve it with buttered egg noodles and a smooth glass of red.  And you don’t need to wait for a snowstorm to enjoy this delicious classic supper.


1.5 lbs boneless rib eye or beef filet

2 tbsp olive oil, divided

1 large onion, sliced

4 cloves garlic, minced

10 oz mushrooms, sliced (I use a mixture of white and baby bellas)

3 tbsp butter

2 tbsp flour

1 ½  cups beef broth

½ cup dry white wine

2 tbsp Dijon mustard

1 bunch fresh tarragon pulled from stems

2/3 cup sour cream

Salt and pepper to taste

For serving:

10 oz egg noodles

Chopped parsley and chives, for garnish


  1. Flatten the steaks to about 1/3” thickness using a rolling pin or mallet
  2. Slice steaks into ¼” strips, making sure to discard excess fat;  sprinkle strips with salt and pepper
  3. Heat 1 tbsp oil in a large skillet over high heat, scatter half the beef in the skillet, and spread it quickly using tongs.
  4. Cook for 30 seconds untouched until browned and then quickly turn and leave untouched for another 30 seconds to brown.
  5. Remove beef to a plate (it is fine if some of the meet is still pink)
  6. Add the remaining tablespoon of oil and repeat with the remaining beef strips; remove the strips to the plate once browned.
  7. Turn heat down to medium-high and melt butter.  Add onions and cook for 1 minute, then add mushrooms and garlic and cook until golden.
  8. Add half the broth to the pan while stirring;  once incorporated, add the remaining broth and the white wine,  then add sour cream, mustard, and tarragon.
  9. Stir mixture until incorporated.  Don’t worry if sauce looks split as sour cream will melt as it heats.
  10. Bring to a simmer, then reduce heat to medium-low until sauce thickens and reaches the consistency of pouring cream (it should take about 3-5 minutes).
  11. Add salt and pepper to taste and then add the beef back to the pan along with any juices and simmer for 1 minute.  Remove from stove immediately.
  12. Cook egg noodles according to package directions, drain, coat with butter.
  13. Serve the beef stroganoff over the cooked noodles; garnish with chives and parsley.


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