Beef Stroganoff with Wild Mushrooms

by: Chef Ben Davis

Compatible Wolf Appliances:


This classic dish is perfect for both a quick weeknight dinner or an elegant dinner party. The use of a high-quality cut, such as beef tenderloin, elevates the dish. Be careful not to overcook the beef and to strain the soaking liquid thoroughly to remove the grit. Multiple kinds of dried mushrooms may be used, depending on what is available.

Prep Time
Cook Time


  • 2 pounds beef tenderloin, sliced in 1/4-inch thick strips
  • 1 tablespoon Kosher salt
  • 2 teaspoons black pepper
  • 1/2 pounds crimini mushrooms, stems left on and cleaned
  • 2 ounces dried wild mushrooms, rehydrated in 2 cups warm water
  • 1 small yellow onion, julienned
  • 4 ounces unsalted butter
  • 1/4 cup tomato paste
  • 1 cup white wine
  • 1 cup beef stock
  • 1/2 - 1 cup sour cream
  • 1 Kosher dill pickle, chopped
  • chopped parsley, for garnish
  • cooked egg noodles


Start by boiling pasta water.

Quarter the fresh mushrooms and set aside. Let the dried mushrooms soak in the water for about 20 minutes. After 20 minutes, heat in the microwave for a few seconds if they still need more rehydration. Drain the water from the dried mushrooms by straining through a paper coffee filter. Reserve the liquid for later use.

In a sauté pan large enough to hold all the ingredients, heat the butter over medium-high heat on a Wolf Burner (this would be at 7 on a Wolf Induction Range or Cooktop) until it foams.

Season the beef with the salt and pepper. Add the beef to the pan and cook until brown on all sides. Remove to a warm place, leaving as much butter in the pan as possible.

Add the onions and cook for 5-7 minutes or until soft and light brown. Add the dried mushrooms and cook for 2 minutes. Add the fresh mushrooms and cook over high heat for about 5 minutes or until the mushrooms have gained some color and are soft.

Add the tomato paste, stir to combine, and cook for 2 minutes.

Deglaze the pan with the wine. Reduce until the pan is completely dry.

Add the reserved mushroom liquid and the beef stock. Bring to a simmer. Return the beef and any collected juices to the pan.

Let the beef simmer for 7 minutes to cook to a medium doneness.

Add salt and noodles to the boiling water and cook according to package instructions. Once fully cooked, strain and set aside.

Add sour cream to the pan with the beef, making sure not to boil the mixture. Adjust seasonings if necessary.

Lower the heat and add the pickles.

Serve over noodles and garnish with chopped parsley.