Beef Stroganoff
- March 17, 2024
- by
- Team-Chow
Imagine this: a creamy, tangy beef stroganoff recipe that’s not just delicious, but steeped in history too.
Yep, that’s what we’re talking about here. So, let’s journey back to the early 1800s in Russia, where the well-to-do Stroganov family had a craving for something special. Enter our hero: a French chef, working his magic in St. Petersburg. Picture him quickly searing beef and whipping up a divine pan sauce with a hint of Dijon, all while incorporating local delights like sour cream. The result? A culinary masterpiece we now know as beef stroganoff. But here’s the twist: the exact origins are still a bit of a mystery. Food scholars are scratching their heads, trying to piece together the delicious puzzle of who, what, and why. So, while we may not have all the juicy details, one thing’s for sure – this dish has stood the test of time for a reason.
Beef Stroganoff
Ingredients
- 2 pounds beef sirloin thinly-sliced into strips 1/2 inch thick
- 4 tablespoons butter
- 1 cup white onion chopped
- 8 ounces sliced mushrooms
- 2 garlic cloves minced
- 3 tablespoons flour
- 1 can beef stock
- 1 Better Than Bouillon® beef base
- 1 tablespoon worcestershire sauce
- 1 can mushroom soup
- ½ cup sour cream
- 1 tablespoon dijon mustard
- 1 pound egg noodles
- fresh parsley finely chopped, for serving
Instructions
- Cut sirloin into thinly-sliced into strips and season with salt and pepper.
- In a large, hot, cast iron skillet, heat 2 tablespoons of butter over medium-high heat. Cook the steak in batches until browned, about 2-3 minutes per side. Transfer to a plate. Repeat with remaining steak, adding more butter if needed.
- Add additional 2 tablespoons of butter same skillet. Once melted, add onion and mushrooms. Cook until onion softens and mushrooms start to brown, about 5 minutes. Add garlic and cook, stirring, for 1 more minute.
- Add the flour and cook, stirring constantly, for about 1 minute. Gradually pour in the beef broth, stirring to ensure it's fully mixed. Add bouillon beef base. Sprinkle in ½ teaspoon of salt, and pepper. Simmer the mixture, stirring frequently, until it begins to thicken, approximately 5-8 minutes.
- Incorporate the Worcestershire sauce, mushroom soup, sour cream, and Dijon mustard, stirring until the sauce is uniform. Allow the sauce to gently simmer until it reaches a thickness that coats the back of a wooden spoon. Finally, reintroduce the meat to the skillet and toss until it's thoroughly coated.
- Mix with egg noodles and garnish with parsley.
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