Beef Stroganoff
rICH. cOMFORTING. sATISFYING.
Serve over egg noodles, mashed potatoes or rice for an easy company-worthy dish that comes together in about an hour.
Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa. There're two versions of the dish's origin.
Beef Stroganoff is, in essence, the classic French fricassée de boeuf with the addition of equally classic Russian ingredients: onions and sour cream.
Ingredients
flank steak, sirloin steak or beef tenderloin – thin sliced across the grain
salt and pepper
beef or chicken broth – both work well
cornstarch for thickening the sauce
vegetable oil
butter
fresh mushrooms – cleaned and sliced
shallots – thin sliced or onion
tomato paste
soy sauce
Dijon mustard
Worcestershire sauce
fresh thyme leaves
dry white wine
sour cream or Greek yogurt
fresh parsley leaves
cooked egg noodles, mashed potatoes or rice for serving
While this recipe has several steps, each one is fairly easy and quick to complete. Before starting, have all your ingredients measured, chopped, sliced and ready to go.
The keys to great flavor come in the simple but easy steps of browning the beef and mushrooms to building amazing flavor. Don’t rush the mushrooms and make sure you sauté the tomato paste until darkened in color.
If for some reason you don't find your beef is tender enough, cook the entire mixture for a longer period or consider using a slow cooker. Mmmm.mmmm.mm.
Directions
Begin by placing your grass-fed beef in the freezer, allowing it to chill for approximately 15 to 20 minutes as you ready the remaining ingredients. Slicing flank steak is easier when it's slightly frozen. Once it's firm enough, thinly slice it across the grain and set it aside.
On the stovetop, start heating a large pot of water for your egg noodles or rice. Once the water reaches a boil, lower the heat and maintain it at a warm temperature. The noodles or will be cooked in a while.
Create a thickened mixture by combining the broth and cornstarch, ensuring they blend well together. Set this mixture aside.
Cook the Beef and Vegetables
In a large skillet over medium-high heat, warm vegetable oil until it shimmers. Add half of the sliced steak and let it cook undisturbed until it's nearly charred. Stir and continue stir-frying until it's no longer pink. Transfer to a plate to keep warm. Repeat this process with the remaining sliced beef.
In the now-empty skillet, add the last tablespoon of vegetable oil along with the butter. Arrange the mushrooms in a single layer as much as possible. Let them cook undisturbed until they release their liquid, then let the liquid evaporate and the mushrooms turn a dark golden brown on one side. Stir and continue cooking until the mushrooms are well browned.
Introduce the onions or shallots and sauté until they've softened, about 5 minutes. Then, add the tomato paste, soy sauce, mustard, Worcestershire sauce, and thyme. Sauté for about a minute or until the tomato paste darkens.
Pour in the wine to deglaze the pan, scraping up the browned bits from the bottom. Cook until the wine reduces to about 1/4 cup.
Add the broth and cornstarch mixture, the cooked beef, and any collected juices. Reduce the heat to low and gently simmer until the gravy thickens, approximately 5 minutes.
While this simmers, prepare the egg noodles or rice. Drain and reserve one cup of the hot pasta water. Keep the noodles warm.
The Final Touches
Pour the sour cream into a small bowl. While whisking continuously, gently blend the 2/3 cup pasta water into the sour cream . This gradual warming or blending process helps prevent the sour cream from breaking or curdling when introduced into the hot simmering sauce.
Take the mixture off the heat and gently combine it with fresh parsley. Taste and adjust the seasoning, adding more salt or pepper if required. If preferred, adjust the consistency by adding more water.
Fold in fresh parsley and check seasoning adding more salt or pepper as needed.
Add a little pasta water to the sauce if needed to thin the sauce.
Serve immediately. Spoon over hot noodles in individual bowls or fold the sauce and noodles together in the pan.
Serve with fresh crusty Artisan bread and/or a garden salad.
Additional Comments
This recipe welcomes various mushroom types—button, white, cremini, baby-bella, or any variety you prefer. We often opt for the freshest ones available. If you're aiming for a richer taste, favor the cremini mushrooms, as button and white varieties tend to be milder in flavor.
Opt for fresh herbs over dried ones; generously include fresh parsley and thyme. It's these small details that elevate the quality of this recipe.
A succulent, tender slice of nutrient dense grass-fed beef, especially when bathed in this delightful sour cream wine sauce, is truly something I adore!
Bon Appétit
Jim