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Russian-American·Main

Corned Beef Stroganoff

A clever twist on the classic Russian comfort food, using tender, salt-cured corned beef instead of traditional steak for a deeper, more savory flavor profile that pairs perfectly with tangy creme fraiche and fresh dill.

Prep

20m

Cook

150m

Total

170m

Serves

6

Method

  1. 01

    Place the corned beef brisket and its spice pack in a large pot. Cover with cold water by about two inches. Bring to a boil, then reduce heat to low and simmer gently for about 2 hours and 15 minutes until tender.

    Step 1
    Watch · 0:27
  2. 02

    Remove the meat from the pot and let it cool completely (ideally in the refrigerator). Reserve 1 cup of the cooking liquid. Once cold, trim off the surface fat and slice the meat across the grain into bite-sized squares or rectangles.

    Step 2
    Watch · 1:28
  3. 03

    Heat vegetable oil in a skillet over medium-high heat. Add the sliced mushrooms and a pinch of salt. Sauté until the moisture has evaporated and the mushrooms are nicely browned, then stir in the diced onions and cook until they are translucent and golden.

    Step 3
    Watch · 2:30
  4. 04

    Add butter to the center of the pan. Once melted, stir in the minced garlic for about 30 seconds. Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to create a roux and remove the raw flour taste.

    Step 4
    Watch · 3:13
  5. 05

    Deglaze the pan with white wine and the 1 cup of reserved cooking liquid, scraping the bottom to release the browned bits. Add black pepper, cayenne, and the beef broth. Increase heat to high and simmer until the sauce reduces by half and begins to thicken.

    Step 5
    Watch · 3:56
  6. 06

    Stir in the creme fraiche and simmer for a few more minutes until the sauce reaches your desired thickness. Reduce heat to medium-low and add the sliced corned beef, stirring gently until the meat is heated through.

    Step 6
    Watch · 5:15
  7. 07

    Check the seasoning and add salt if necessary. Serve the stroganoff over hot buttered egg noodles. Garnish with a dollop of sour cream and a generous sprinkle of fresh chopped dill.

    Step 7
    Watch · 7:13

From Chef John

  • “That is between you and your cardiologist.”
  • “You are after all the Giorgio O'Keeffe of your stroganoff.”
  • “The reason I prefer creme fraiche to sour cream is we can cook the creme fraiche in the sauce where a sour cream you can't boil since it will break and separate and curdle.”