Beef Stroganoff

Beef Stroganoff is one of my favorite “Western” food; don’t misunderstand me, I enjoy eating many Western foods, however, I really really like beef stroganoff.  My husband used to cook some good beef stroganoff when my children were little (that is until I sort of banned him from the kitchen for leaving my kitchen looking like an aftermath from a tornado…). 

If you are interested in the history of Beef Stroganoff, please check here.  As you know, there are many variations of this recipe, but for the last few times I have been using this recipe from Fine Cooking.  When I make this I always double the recipe, in that way we can still enjoy this deliciousness the next day!


Serves 4-6:

Kosher salt
1-1/2 lb. beef top round or shell steak, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces
Freshly ground black pepper
2 Tbs. canola oil
3 Tbs. unsalted butter
10 oz. white button mushrooms, cut into 1/4-inch-thick slices (4 cups)
1 cup finely chopped yellow onion (about half a medium onion)
1 Tbs. all-purpose flour
1 cup lower-salt beef broth
1 cup full-fat sour cream, at room temperature
1 12-oz. package wide egg noodles
1 Tbs. thinly sliced fresh chives

**You may be tempted to use low fat sour cream, but it will most likely curdle. 

Bring a large pot of well-salted water to a boil over high heat.

Season the beef with 1 tsp. salt and 3/4 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until very hot. Add half of the beef and cook, stirring often, until the meat is just browned, about 1 minute; do not overcook. Transfer to a plate and repeat with 2 tsp. of the oil and the remaining beef.

Remove the skillet from the heat. Add 1 Tbs. of the butter and the remaining 2 tsp. oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Add the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes more.

Sprinkle the mushroom mixture with the flour and stir for 15 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits in the skillet with a wooden spoon. Add the sour cream and whisk until the sauce is smooth. Add the beef and any juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering. Season to taste with salt and pepper.

Meanwhile, cook the noodles according to the package directions in the boiling water until barely tender. Drain and return to the pot. Off the heat, add the remaining 2 Tbs. butter and stir to melt. Season to taste with salt and pepper.
Serve the beef Stroganoff over the noodles, sprinkled with the chives.

**The only change I made in this recipe is to sprinkle some nutmeg right before it’s done. 

My opinion: My family likes to eat beef stroganoff in a traditional way – that is with the egg noodles, however, I like to eat with rice so that the sauce just gets absorbed into the rice.   I also have made this with chicken, which is equally delicious!


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