Jacqueline Kennedy’s Beef Stroganoff

Jacqueline Kennedy’s Beef Stroganoff

Often, a First Lady was asked for a recipe with her name on it, usually for charity or for newspapers and magazines.  Jacqueline Kennedy was set on serving only the best, especially to visiting dignitaries.  Here is her recipe for Beef Stroganoff.


2 Pounds Boneless Beef Sirloin

4 Tablespoons Butter

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

3 Tablespoons Unbleached Flour

2 Cups Beef Broth

1/2 Cup Sour Cream

3 Tablespoons Tomato Paste

1/4 Cup Grated Onions

1/4 Cup Fresh Sliced Mushrooms

Cut the beef into strips.  Season the beef with the kosher salt and pepper.  Cover with plastic wrap and let stand for 2 hours in a cool place.  In a large size skillet, whisk the flour and 3 tablespoons of butter over a low heat until the mixture bubbles and forms a smooth paste.  Slowly add the beef broth, stirring constantly until the mixture thickens.  Let boil for 2 minutes.  Reduce the heat and add the sour cream alternately with the tomato paste.  Keep whisking.  Simmer slightly for 1 minute.  Do not let boil.  In a separate skillet, quickly brown the beef, mushrooms and onion in the remaining 1 tablespoon butter over a medium heat.  Add the contents of the meat pan to the sauce.  Simmer very gently for 20 minutes.  Serve over wide noodles.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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