The Best Beef Stroganoff

Beef stroganoff is a comforting and aromatic meal. It 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 was working for a wealthy Russian family and created the dish by incorporating French techniques with Russian cuisine. It is made using tender strips of sautéed beef with onions and heavy cream.

Many supermarkets sell Beef Stroganoff meat in pre-packaged trays. This makes it convenient for housewives, singles and families alike to prepare the meal easily and conveniently in their homes. There are some techniques and tricks to preparing the best beef stroganoff. It starts with the beef, the key to add the beef in with all the vegetables and a bit of water, you want to cook it on medium heat for a short amount of time, so that you lock in the juices. This helps to extract the flavours. Moreover, the beefy taste contrasts with the creamy sauce in a unique way.

If you can’t find the pre-packaged trays of beef that are sliced. We recommend that you use Sirloin, Rib-eye or Tenderloin for your Beef Stroganoff. Now onto the sauce. Traditionally, Beef Stroganoff is made with a base of sour cream. This can be be substituted with heavy cream. One of the key components to a hearty beef stroganoff are the caramelized onions with garlic. Mushrooms provide an earthy flavour.

What you Need to Make Beef Stroganoff?

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

Onions and Garlic adds a subtle nuttiness to this dish and complement the flavours of the paprika, cream and beef. Beef Stroganoff uses a handful of ingredients that most people have in their pantry. Celery salt is an optional addition, it adds a special element to this dish, however you can use regular salt.

The amount of garlic used in this dish is entirely up to, we like to use a lot of garlic and when it is cooked, it flavours the food in a gentle way. White flour serves as a thickener for your Stroganoff. You can substitute with Corn-starch. One of the best parts about this recipe is that it comes together in thirty minutes and its full of flavour.

Instructions

Cook the Garlic and Onion: Add a few drop 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.

The Mushrooms: Next add the mushrooms and cook for a few minutes. Make sure to mix the mushroom with the onions and garlic. Add one tablespoon of water to the pan, it will create steam which will help the mushrooms to cook faster. When it comes to fresh white button mushrooms, they can have less water than other type of mushrooms, therefore adding a little water will help the mushrooms to release the water and hasten the cooking process. After the mushrooms have cooked, make a well inside of the pan by pushing the mushrooms off to the side. And add the beef.

Cook the Beef: Add the sliced beef. Cook on high heat for a few minutes until it has turned 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.

That’s it! 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 stove-top.

What to Serve with Beef Stroganoff?

This meal is quite delicious on its own. However, its versatility also means that it can pair with Mashed potatoes or a Green salad. Steamed veggies such as peas will also taste good 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 flavour. 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 flavours and add a bit of tang. Avoid sour cream; heavy cream creates a much tastier beef stroganoff than sour cream.

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. If you expose the sour cream to high heat, it can cause it to curdle. Heavy cream is more resilient. Finely diced parsley will add a nice touch to this recipe; you can also use the dill herb in its place.