Spicy Beef Stroganoff
A smoky, spicy twist on classic stroganoff with horseradish and poblano. Quick sear, creamy sauce, and serve over egg noodles.
This is a delicious twist on a classic recipe! Horseradish a a few Mexican chile peppers throw an extra log on this winter classic.
Submitted by: Michael from Rochester Hills, MI
Yield: 3-4 servings
- Season and sear thinly sliced beef quickly to rare for best tenderness.
- Use a concentrated beef broth and temper sour cream off heat to keep the sauce smooth.
- Adjust heat easily by swapping or scaling the chile powders and garnishes.
Spices
Featured in this Recipe
Preparation Instructions:
1. Slice the beef tenderloin into thin strips. Place in an plastic oven bag with the 2 teaspoons of smoked paprika and shake to evenly coat the meat with the powder. Remove from bag and place aside in a bowl
2. Boil water and cook egg noodles while chopping, measuring, and preparing all the other ingredients
3. Heat a large (2qt minimum) skillet and melt 4 Tablespoons unsalted butter. Add the shallots and garlic to the butter and cook until golden. Add the mushrooms and sauté until soft. Set aside and place into a large bowl
4. Allow the skillet to get hot, and then add the beef tenderloin and rapidly seer the meat to Rare. Now place the shallots, garlic, and mushrooms back in the skillet and mix well. Set aside and place back into the large bowl
5. Add the beef broth to the skillet, and then add the tomato paste, horseradish, Ancho chili powder and dry mustard. Mix well and heat through
6. Mix the sour cream into the skillet
7. Add the beef, shallots, and mushrooms into the skillet
8. Mix well, heat through, and serve on the egg noodles. Garnish with the chopped Poblano chili
thespicehouse.com
More About This Recipe
As with many of my recipes, I recommend cooking dishes like this in heavy cast iron skillets. This recipe can be modified for heat preference. As examples, you can dial up the heat by using chipotle powder instead of smoked paprika, or garnish with jalapenos.
Frequently Asked Questions
Can I use a different cut of beef instead of tenderloin?
Yes. Sirloin, ribeye, or strip steak work well. For tougher cuts like flank or skirt, slice very thin across the grain and consider marinating briefly or cooking a bit longer. Pat the meat dry and sear quickly for best texture.
What does double-strength beef broth mean and how do I make it?
Double-strength means a bolder, more concentrated stock to stand up to the sour cream. Use a reduced store-bought stock, make your own and simmer to concentrate, or dissolve extra bouillon to reach a stronger flavor before adding.
How do I stop sour cream from curdling in the sauce?
Take the pan off high heat or lower the heat before adding sour cream. Temper it by stirring a little hot sauce into the sour cream first, then add back to the pan and warm gently. Avoid boiling after adding the cream.
How can I control the spice level in this recipe?
Reduce or omit the ancho chili powder and horseradish for milder heat. For more smoke and heat swap smoked paprika for chipotle powder or add jalapeño slices. Remove seeds from fresh chiles to lower heat.
Can I make this ahead and how should I reheat it?
Yes. Refrigerate in an airtight container for up to 3 days. Reheat gently on low heat with a splash of beef broth to loosen the sauce. Freezing is possible but may change the cream texture; thaw and reheat slowly.
Why does the recipe say to sear the beef to rare?
Tenderloin is lean and cooks fast. Searing briefly to rare keeps it tender and juicy. The beef will finish warming in the sauce, so searing rare prevents overcooking.
What are good side dishes or substitutes for egg noodles?
Serve over wide egg noodles, rice, mashed potatoes, or creamy polenta. Steamed vegetables or a simple green salad also pair nicely to balance the rich sauce.
Can I swap sour cream for Greek yogurt or crème fraîche?
Crème fraîche is the closest substitute and resists curdling. Use full-fat Greek yogurt carefully by tempering it first. Low-fat yogurt is more likely to split and is not recommended.
Can I use a different cut of beef instead of tenderloin?
Yes. Sirloin, ribeye, or strip steak work well. For tougher cuts like flank or skirt, slice very thin across the grain and consider marinating briefly or cooking a bit longer. Pat the meat dry and sear quickly for best texture.
What does double-strength beef broth mean and how do I make it?
Double-strength means a bolder, more concentrated stock to stand up to the sour cream. Use a reduced store-bought stock, make your own and simmer to concentrate, or dissolve extra bouillon to reach a stronger flavor before adding.
How do I stop sour cream from curdling in the sauce?
Take the pan off high heat or lower the heat before adding sour cream. Temper it by stirring a little hot sauce into the sour cream first, then add back to the pan and warm gently. Avoid boiling after adding the cream.
How can I control the spice level in this recipe?
Reduce or omit the ancho chili powder and horseradish for milder heat. For more smoke and heat swap smoked paprika for chipotle powder or add jalapeño slices. Remove seeds from fresh chiles to lower heat.
Can I make this ahead and how should I reheat it?
Yes. Refrigerate in an airtight container for up to 3 days. Reheat gently on low heat with a splash of beef broth to loosen the sauce. Freezing is possible but may change the cream texture; thaw and reheat slowly.
Why does the recipe say to sear the beef to rare?
Tenderloin is lean and cooks fast. Searing briefly to rare keeps it tender and juicy. The beef will finish warming in the sauce, so searing rare prevents overcooking.
What are good side dishes or substitutes for egg noodles?
Serve over wide egg noodles, rice, mashed potatoes, or creamy polenta. Steamed vegetables or a simple green salad also pair nicely to balance the rich sauce.
Can I swap sour cream for Greek yogurt or crème fraîche?
Crème fraîche is the closest substitute and resists curdling. Use full-fat Greek yogurt carefully by tempering it first. Low-fat yogurt is more likely to split and is not recommended.
@"Me". Honestly, this came from my Aunt in Dallas who called this “Tex-Mex Stroganoff” so that’s probably where the Pan-Cultural spices come from. I’d imagine you could move this more into Eastern Europe by using Hot Paprika and Hungarian Peppers. Thanks for the feedback, it is always appreciated!
I have to be honest, this recipe is strange. You don’t make stroganoff, especially a spicy modification of the dish, with beef tenderloin. I recommend using a chuck roast, cut into cubes. And if you want to make it spicy, you can either use the Mexican flavors (ancho & poblano peppers), or use horseradish. To use so many different things together seems like a “kitchen sink” approach.
I would cut down the horseradish to about 2/3 of the original amount. It was a little too noticeable in the sauce. The flavor overall was really nice and although the meat is expensive it was wonderfully flavored and tender. I already had smoked paprika and ancho chili powder in my spice cabinet so I was excited to finally have a recipe to use them in.
While we were in Russia we found that they serve stroganoff with potatoes rather than the egg noodles that we use in the US. The potato preparation varied: roasted, boiled, and mashed.