Name: Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 330 grams Beef (- Thinly sliced (Sold at supermarket as Stroganoff)); 1/2 Onion (- Sliced); 8 Garlic Cloves (- Finely minced); 250 grams Mushrooms (- (thickly sliced)); 1 tbsp All-purpose flour; 1/2 tsp Paprika Powder; 1/4 tsp Salt; 1/2 Cup Heavy Cream; 1/2 tsp Ground black pepper

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Beef stroganoff originated in 19th-century Russia. During the Bolshevik Revolution, many Russians fled Russia, taking their culinary expertise with them. As a result, Beef stroganoff found its way to Countries such as China and the United States.

It is believed that a French chef working for a wealthy Russian family created beef stroganoff by combining French techniques with Russian cuisine. The dish consists of tender strips of sautéed beef, onions, and heavy cream. Many supermarkets offer pre-packaged trays of beef stroganoff, making it easy for homemakers, singles, and families to prepare meals at home. There are several techniques and tips for making the best beef stroganoff.

It all begins with the beef; it’s essential to add the beef with the vegetables and a little bit of water. Cook it over medium heat for a short time to lock in the juices and extract the flavors. The rich beef flavor pairs wonderfully with the creamy sauce. If you can’t find pre-packaged, sliced beef trays, we recommend using sirloin, rib-eye, or tenderloin for your beef stroganoff. Moving on to the sauce, traditional beef stroganoff is made with a base of sour cream, although it can be substituted with heavy cream. One of the key components of a hearty beef stroganoff is caramelized onions with garlic, and mushrooms add an earthy flavor to the dish.

Ingredients

Beef, Onions, Garlic, Mushrooms, Heavy Cream, Paprika powder, Black Pepper, Celery Salt or Normal Salt, and White flour.

Onions and garlic add a subtle nuttiness to this dish, complementing the flavors of paprika, cream, and beef. Beef Stroganoff uses a handful of ingredients that most people have in their pantry. Celery salt is optional; it adds a special element to this dish. You can use regular salt. The amount of garlic used in this dish is entirely up to you; we like to use a lot, and when it cooks, it gently flavors the dish. White flour serves as a thickener for your Stroganoff. You can substitute with cornstarch. One of the best parts of this recipe is that it comes together in 30 minutes and is full of flavor.

Instructions

Add a few drops of oil to a pan on medium-low heat. Cook until the onion is caramelized. Once cooked, add the finely minced garlic. Thereafter, add the spices such as paprika powder, black pepper, red chili flakes, and a light sprinkle of salt. Mix the ingredients well until the onions and garlic are coated in the spices.

Next, add the mushrooms and cook for a few minutes. Make sure to mix the mushrooms with the onions and garlic. Add 1 tablespoon of water to the pan; the steam will help the mushrooms cook faster.

Fresh white button mushrooms tend to have less water than other types of mushrooms; therefore, adding a little water will help them release their water and hasten cooking. After the mushrooms have cooked, make a well in the pan by pushing them to the side. And add the beef.

Add the sliced beef. Cook on high heat for a few minutes, until it turns from pink to brown. Make sure the pot is hot before adding the beef strips. Add the heavy cream and mix. Thereafter, add the flour and mix well. Let it simmer in the pot until the sauce thickens up.

The beef stroganoff is ready to eat! This recipe is the result of trial and error. I’ve made it numerous times over the years and developed it to include accessible ingredients that stay true to the authentic taste of Beef stroganoff. We hope that you enjoy it and make it often.

How to Store Beef Stroganoff?

Yes, you can freeze your Beef Stroganoff for your future meal. It can be stored for two to three months. Thaw the stroganoff overnight before reheating. Prepare the dish, let it cool to room temperature. Store in an airtight container for two to three days. Reheat on the stove-top.

What to Serve with Beef Stroganoff?

This meal is quite delicious on its own. However, its versatility also means it pairs well with Mashed potatoes or a Green salad. Steamed veggies, such as peas, will also pair well with the stroganoff. Brussels sprouts and Sautéed Asparagus are great options.

Expert Tips

To make the best beef stroganoff, choose cuts such as sirloin, tenderloin, or ribeye. Avoid tougher meats such as rump steak or beef chuck, which tend to take longer to cook. When cutting the beef, slicing against the grain will ensure tenderness. Fortunately, many supermarkets prepare beef stroganoff and sell it pre-sliced. So look out for those cuts, as they will save you a lot of time. Slice against the grain. Marinating the beef in soy or Worcestershire sauce will greatly enhance its flavor and tenderness. Sear the meat separately and try to avoid overcrowding the pan. Seared beef with brown caramelization has an incredible taste, and this extra step is well worth the little bit of effort. Use fresh mushrooms where possible.

We recommend cremini or white button mushrooms. Make sure to season the mushrooms with black pepper. Sautéing the onions and garlic adds a ton of flavor. You can add a little bit of apple cider vinegar for extra depth. And, if you don’t want to add vinegar to the stroganoff. Consider Dijon mustard to brighten the flavors and add a bit of tang. Avoid sour cream; heavy cream makes a much tastier beef stroganoff. Sour cream won’t give that glossy and silky look like heavy cream. Heavy cream has a smoother taste, whereas sour cream can be grainy. Exposing sour cream to high heat can cause it to curdle. Heavy cream is more resilient. Finely diced parsley adds a nice touch to this recipe; you can also use dill in its place.

Beef Stroganoff

5 from 4 votes

Print Pin Rate

Course: Main

Cuisine: Russian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 140kcal

Author: thetastejournal.com

Ingredients

▢ 330 grams Beef – Thinly sliced (Sold at supermarket as Stroganoff)
▢ 1/2 Onion – Sliced
▢ 8 Garlic Cloves – Finely minced
▢ 250 grams Mushrooms – (thickly sliced)
▢ 1 tbsp All-purpose flour

Spices and Condiments

▢ 1/2 tsp Paprika Powder
▢ 1/4 tsp Salt
▢ 1/2 Cup Heavy Cream
▢ 1/2 tsp Ground black pepper

Instructions

Cook the Onion and Garlic: Add chopped onion and minced garlic. Cook until the onion is translucent. Stir to combine ingredients. Add the paprika powder, black pepper and salt. Add the mushrooms with one tablespoon of water and cook for 5 minutes. Check the seasoning and adjust. Make a well in the centre of the pan by pushing the mushrooms away from the centre.
Cook the Beef Strips: Add the Beef Strips in the centre of the pan. And cook until the beef strips turn from pink to brown. Add the Heavy cream. Stir and simmer for 10 minute. Add the flour in small amounts and mix rigorously.
Simmer: Once the sauce has thickened. Stir well and let it simmer for a few more minutes. Serve over cooked rice, pasta or mashed potatoes. Garnish with Parsley.