Beef Stroganoff
Published Feb. 16, 2020
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- Kosher salt and freshly ground black pepper
- 1½pounds sirloin roast, or beef tenderloin, if you’re feeling fancy
- 2tablespoons all-purpose flour
- 1½teaspoons hot paprika
- 1tablespoon neutral oil, such as canola or grapeseed
- 4tablespoons unsalted butter
- ½pound button mushrooms, cleaned and cut into quarters
- 2small shallots, thinly sliced
- 12ounces wide egg noodles
- ¼cup dry white wine
- 1cup heavy cream or crème fraîche
- 1½teaspoons Worcestershire sauce
- 1½teaspoons Dijon mustard
- Chopped fresh parsley, for garnish
Nutritional analysis per serving (4 servings)
1089 calories; 65 grams fat; 32 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 51 grams protein; 1019 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil.
- Step 2
Cut the beef against the grain into ½-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
- Step 3
Add the flour, paprika, 1½ teaspoons salt and 1½ teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
- Step 4
Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
- Step 5
Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
- Step 6
While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
- Step 7
When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
- Step 8
Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.
Private Notes
Comments
One kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling.
My mother made this 50 years ago. She used flank steak, slightly frozen, sliced across the grain. It was an economical cut of meat then. First she put on the water for noodles and they cooked whilst she made the beef. She sauteed onions and mushrooms and removed them from the pan. She browned the beef slices and removed them. Then she deglazed and reduced the white wine and added the creme fraiche. Seasoning was done along the way. Dinner was ready in about 20 minutes. Magical!
Just in case folks don't have access to creme fraiche, Daisy brand sour cream does not curdle and has that cultured tang. I think this is because it is only made with cream a cultures, and not stabilizers? But I don't actually know why. It just works. I have no affiliation with the brand - I've just been frustrated by a lot of sour cream!
Making tomorrow for bridge girls' dinner party. That picture is really wrong, looks like chicken. The beef and mushrooms need to be well-browned, the fond is the thing. The meat can still be rare (tenderloin) or mid-rare (hanger) but needs a sear.
I prefer my mother's recipe. I use less fatty round steak, cut as described here, dredge it and saute it until it is appetizingly brown, follow the steps here, but skip mustard and hot paprika. We don't use wine or Worcestershire, but those would be good. I serve it on noodles with sliced beets and a salad on the side. I've never tried heavy cream or creme fraiche, but that sounds good. We use sour cream and/or Greek yogurt, taking care not to let it curdle.
I know everyone will think I am Nuts ,but in my Long life ,I don't remember ever having Beef Stroganoff ... Ever. Sure would like to try it - if even only once. I did save this recipe - looks like a good one. Who knows ,maybe someday ?