Where's the best beef stroganoff in the U.S.A.?

Red Square in Denver is pretty good.

Great post by the OP!

I'm now fondly recalling that dish from a Brazilian restaurant in Queens. It's a favorite in Brazil, but not usually found on menus at foreign Brazilian restaurants.

Your home. The gourmet magazine cookbook has a great recipe using beef tenderloin (helps that it's often on sale in my neck of the woods for C$6-8/lb).

Your home.

I promise you that's not possible. :)

not gourmet, but very easy to make...

Sautee shallots and beef strips in butter, add sliced mushrooms and continue to sautee until the mushrooms are soft and the beef is barely medium rare. Add enough flour to absorb the butter and cook for a few minutes. Add a can of cream of chicken soup, heat until bubbly then finish by mixing in a small tub of sour cream and chopped fresh parsley.

Serve over egg noodles.

edited to add the part about making a roux prior to adding the soup

not gourmet, but very easy to make...

Sautee shallots and beef strips in butter, add sliced mushrooms and continue to sautee until the mushrooms are soft and the beef is barely medium rare. Add a can of cream of chicken soup, heat until bubbly then finish by mixing in a small tub of sour cream and chopped fresh parsley.

Serve over egg noodles.

In my house its made with tenderloin or NY strip, sauteed for just a minute till each side is seared, removed from the pan, in go mushrooms a little butter and a shallot or two, add a good dash of cognac and heavy cream, season with salt and pepper simmer for a little while till reduced, then add a big dollop of sour cream finally add beef right at the last minute so its still rare and serve over rice. Ive been told its excellent.
Not discounting the can of chicken soup recipe above but................

That sounds right to me. Filet of beef only, mushrooms, butter, a shallot, black pepper, a little salt to taste although salted butter will usually accomplish that, sour cream.

Traditionally should be prepared in a chafing dish tableside.....

There's some debate about what goes atop the dish.....Paprika only, chopped parsely or chopped scallion tops. The first two are likely permissible with the paprika more "authentic", but chopped scallions does change the flavor.

NO SOUP!

I agree that a recipe without a can of soup is preferable both from a taste and health standpoint.

I only mentioned it because it's so simple to make - even a non-cook should find it easy and fool proof.

Even a noncook should be able to make it without soup; but
failing that, I'd say cream of mushroom.

NO SCALLIONS!

By the way, the big pitfall is the sour cream: if using USA-style
sour cream, the dish must be kept well below the boil after
adding it.

Well I have two versions.The first is more of a beef stew using cubed sirloin steak,browned on all sides.Remove,saute onion cut in fine slices,add sliced button mushrooms and some salt-brown well.Add a couple of shots of brandy(or cheap cognac)flambe.Return beef to pan.Reduce heat to low and add a good amount of good sour cream,season with black pepper, stew on a very low heat till beef is tender.Season with really good paparika at the end.

The other uses sliced tenderloin,shallots,mushrooms and sour cream,again adding paparika at the end as a garnish.

Buttered noodles tossed with black pepper and fresh chopped dill make a wonderfull side to this.