BEST BEEF STROGANOFF RECIPE

I still remember the first time I tried to impress a certain someone with my cooking skills, and a creamy, comforting Beef Stroganoff seemed like just the ticket. It was a bit of a disaster, truth be told – the sauce was too thin, the beef was tough – but the sheer determination (and a few frantic phone calls to my mom) eventually saved the day. Don’t worry, my friend, because today we are diving into making a Beef Stroganoff that’s so good, it’ll become your new go-to meal – and I promise to help you avoid any of my past mistakes.

The Ultimate Beef Stroganoff: A Step-by-Step Guide

Beef Stroganoff is a dish that sounds fancy, but is actually surprisingly simple to make at home. It’s all about rich flavors, tender beef, and a luscious, creamy sauce. Let’s break down each step to ensure your success.

What You’ll Need: Ingredients for the Perfect Stroganoff

Here’s your shopping list – gather these goodies, and you’ll be well on your way to Beef Stroganoff bliss:

• Beef: 1.5 lbs of sirloin, ribeye, or tenderloin, cut into thin strips. Sirloin is a great balance of flavor and affordability, but if you want to splurge a little, tenderloin is melt-in-your-mouth amazing.
• Mushrooms: 8 oz of cremini or button mushrooms, sliced. I prefer cremini (also known as baby bellas) for their richer, earthier flavor.
• Onion: 1 medium yellow onion, chopped.
• Garlic: 2-3 cloves, minced. Fresh is always best, but a teaspoon of garlic powder will work in a pinch.
• Beef Broth: 1.5 cups. Low sodium is preferable, so you can control the saltiness of the final dish.
• Sour Cream: 1 cup, full fat. Don’t even think about using low-fat sour cream! It will curdle and ruin the sauce. Trust me on this one.
• Dijon Mustard: 2 teaspoons. Adds a lovely tang and depth of flavor.
• Worcestershire Sauce: 1 tablespoon. A secret weapon for umami!
• All-Purpose Flour: 2 tablespoons. For thickening the sauce.
• Olive Oil: 2 tablespoons. For sautéing.
• Butter: 2 tablespoons. Adds richness and flavor.
• Salt and Pepper: To taste.
• Fresh Parsley: Chopped, for garnish (optional, but highly recommended).
• Egg Noodles: 1 lb, cooked according to package directions. Wide egg noodles are the classic choice, but any pasta you like will work.

Step-by-Step Instructions: From Prep to Plate

Now, let’s get cooking! Here’s a detailed walkthrough of each step:

1. Prepare the Beef: Pat the beef strips dry with paper towels. This is crucial for getting a good sear. Season generously with salt and pepper.
2. Sear the Beef: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear for 2-3 minutes per side, until browned. Remove the beef from the skillet and set aside. Don’t worry about cooking it all the way through at this stage; it will finish cooking in the sauce.
3. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and brown, about 8-10 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
4. Make the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. These browned bits are packed with flavor, so don’t skip this step! Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
5. Add Flavor: Stir in the Dijon mustard and Worcestershire sauce. Season with salt and pepper to taste.
6. Combine and Simmer: Return the beef to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the beef is tender.
7. Stir in the Sour Cream: Remove the skillet from the heat. Gently stir in the sour cream until smooth and well combined. Do not let the sauce boil after adding the sour cream, or it may curdle.
8. Serve: Serve the Beef Stroganoff immediately over cooked egg noodles. Garnish with fresh parsley, if desired.

Tips and Tricks for Stroganoff Success

Here are a few extra tips to help you achieve Stroganoff perfection:

• Don’t Overcrowd the Pan: When searing the beef, make sure to work in batches so that the meat browns properly. Overcrowding the pan will cause the beef to steam instead of sear, resulting in less flavor and tougher meat.
• Use High-Quality Beef Broth: The quality of your beef broth will significantly impact the flavor of the final dish. Opt for a good quality broth, or even better, make your own!
• Don’t Boil the Sour Cream: As mentioned earlier, boiling the sour cream will cause it to curdle and separate, resulting in a grainy sauce. Gently stir it in off the heat and avoid letting the sauce simmer for too long afterwards.
• Adjust the Thickness of the Sauce: If your sauce is too thin, you can thicken it by simmering it for a few more minutes, uncovered. If it’s too thick, add a little more beef broth.
• Add a Splash of Sherry or Wine: For an extra layer of flavor, try adding a splash of dry sherry or red wine to the skillet along with the beef broth.
• Make it Ahead: Beef Stroganoff can be made ahead of time. Prepare the recipe up to the point of adding the sour cream. Let it cool, then store in the refrigerator for up to 2 days. When ready to serve, gently reheat the Stroganoff over low heat, then stir in the sour cream and serve.

Variations and Adaptations

Beef Stroganoff is a versatile dish that can be adapted to suit your preferences. Here are a few ideas to get you started:

• Mushroom Lovers: Add different types of mushrooms, such as shiitake, oyster, or portobello, for a more complex flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
• Vegetarian Stroganoff: Substitute the beef with sliced portobello mushrooms or tofu for a vegetarian version.
• Chicken Stroganoff: Use chicken breasts or thighs instead of beef.
• Ground Beef Stroganoff: A budget friendly option. Brown ground beef and drain any excess fat before adding the onions.

Serving Suggestions

Beef Stroganoff is traditionally served over egg noodles, but it’s also delicious with:

• Mashed potatoes
• Rice
• Polenta
• Crusty bread (for soaking up the delicious sauce!)

Serve with a simple side salad or steamed vegetables for a complete and satisfying meal.

Pairing Beef Stroganoff with Other Recipes

Want to expand your culinary horizons? Consider these complementary recipes:

For a delightful contrast in flavors, try serving your Beef Stroganoff alongside Cilantro Lime Steak Bowls the next day. The bright, zesty flavors of the steak bowls will be a refreshing change of pace from the rich and creamy Stroganoff.

If you’re craving more beef-centric dishes, why not explore the flavors of Chinese Beef And Broccoli? The savory sauce and crisp-tender broccoli make for a satisfying and well-rounded meal.

Another fantastic option is Pepper Steak Recipe. The vibrant peppers and tender beef create a dish that’s both flavorful and visually appealing.

For a comforting and classic dish, consider making a Salisbury Steak Recipe. The savory gravy and juicy steak patties are sure to please everyone at the table.

And if you’re looking for a fun and flavorful pasta dish, be sure to try Philly Cheesesteak Pasta! It’s a crowd-pleasing combination of tender beef, melted cheese, and al dente pasta.

Storing Leftovers

Leftover Beef Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it over low heat on the stovetop, stirring occasionally. You may need to add a splash of beef broth or water to thin the sauce. You can also reheat it in the microwave, but be careful not to overheat it, as the sour cream may curdle.

Freezing Beef Stroganoff is not recommended, as the sour cream can separate and become grainy upon thawing.

Beef Stroganoff: Frequently Asked Questions (FAQs)

Here are some common questions about making Beef Stroganoff:

Can I use a different cut of beef?

Yes, you can. Sirloin, ribeye, and tenderloin are all great choices. Flank steak can also be used, but be sure to slice it thinly against the grain to ensure tenderness. Ground beef is a good, budget friendly option.

Can I use low-fat sour cream?

I strongly advise against it! Low-fat sour cream is more likely to curdle when heated, resulting in a grainy sauce. Full-fat sour cream is the way to go.

Can I make this recipe in a slow cooker?

Yes, you can. Sear the beef and sauté the vegetables as directed in the recipe. Then, transfer everything to a slow cooker, add the beef broth, Dijon mustard, and Worcestershire sauce. Cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the sour cream just before serving.

What can I substitute for sour cream?

If you don’t have sour cream, you can use Greek yogurt (full-fat) as a substitute. However, be aware that it may have a slightly tangier flavor than sour cream. Crème fraîche is another good option.

Can I add other vegetables?

Absolutely! Bell peppers, peas, or spinach would be delicious additions. Add them to the skillet along with the mushrooms.

Conclusion: Your Stroganoff Awaits!

So there you have it – a complete guide to making the most amazing Beef Stroganoff. With these tips and tricks, you’re well on your way to creating a dish that’s both comforting and impressive. Now go forth, my friend, and make some Stroganoff magic!

Best Beef Stroganoff Recipe

This Beef Stroganoff recipe delivers a creamy, comforting, and flavorful dish that’s surprisingly simple to make at home. With tender beef, rich mushrooms, and a luscious sour cream sauce, it’s the perfect go-to meal for a satisfying and impressive culinary experience.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs sirloin, ribeye, or tenderloin, cut into thin strips
• 8 oz cremini or button mushrooms, sliced
• 1 medium yellow onion, chopped
• 2-3 cloves garlic, minced
• 1.5 cups low sodium beef broth
• 1 cup full fat sour cream
• 2 teaspoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• 1 lb wide egg noodles

Equipment

• Large skillet or Dutch oven
• cutting board
• knife
• measuring cups and spoons
• paper towels
• whisk
• spatula
• large pot
• colander

Method

 

1. Pat the beef strips dry with paper towels and season generously with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if necessary). Sear for 2-3 minutes per side, until browned. Remove and set aside.
3. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and brown, about 8-10 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux.
5. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
6. Stir in the Dijon mustard and Worcestershire sauce. Season with salt and pepper to taste.
7. Return the beef to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the beef is tender.
8. Remove the skillet from the heat. Gently stir in the sour cream until smooth and well combined. Do not let the sauce boil after adding the sour cream.
9. Serve the Beef Stroganoff immediately over cooked egg noodles. Garnish with fresh parsley, if desired.

Notes

Don’t overcrowd the pan when searing the beef. Use high-quality beef broth for best flavor. Don’t boil the sour cream, or it may curdle. Adjust sauce thickness by simmering or adding more broth. Add a splash of sherry or wine for extra flavor. Beef Stroganoff can be made ahead of time up to the point of adding sour cream. Leftovers can be stored in the refrigerator for up to 3 days. Freezing is not recommended.