Beef Stroganoff

How about a comfort food perfect for a dreary February weeknight? This dish is quick to prepare (about an hour unrushed!), yet filled with flavor. Apparently this dish was named after a wealthy Russian diplomat, Pavel Stroganoff, and the first known mention in a cookbook is from 1871. Interestingly, that early version had no onion or mushroom in it – it was simply beef cubes in a mustard and bouillon sauce finished with sour cream. That dish sounds tasty, but I believe the onions and mushrooms enhance the flavors. So, you can see this dish is already morphing into something a bit different from the original dish. But hey, isn’t that what makes cooking so unique and interesting? Now let’s dive into this much maligned and forgotten classic and savor the flavors… while allowing your creativity to shine by tweaking it your way!

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Beef Stroganoff

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 1

Ingredients

8 oz beef sirloin, cut into ¾ to 1 inch cubes
¼ cup all purpose flour with a few grinds of salt and pepper
2 tbsp butter
2 tsp canola oil
3 oz yellow onion, diced
3 oz mushrooms, sliced
¾ cup beef or chicken stock
1 tbsp dijon ground mustard
1 tsp Worcestershire sauce
3 oz sour cream
2 tsp dry sherry (optional)
salt and pepper to taste
chopped parsley for garnish

Instructions

In a small bowl, whisk together the broth, mustard and Worcestershire sauce and set aside.
Dredge the beef cubes in flour and dust off excess.
In a medium skillet over Medium heat, melt the butter.
When the butter is melted, add canola oil and swirl to combine.
Increase the heat to Medium/Medium-High.
Quickly brown the beef in the butter/oil mixture, approximately 5 minutes.
Be sure to not crowd the pan to create the best browning and keep from stewing the beef in its juices.
Using a slotted spoon remove to a bowl.
Reduce the heat to Medium and add the onions to the pan and cook until slightly translucent, approximately 5 - 8 minutes.
Add the mushrooms and cook until they sweat out their moisture, approximately 5 minutes.
Add the sauce mixture and stir to combine, bringing it up to a strong simmer.
Add the beef into the sauce and reduce the heat to Medium-Low and simmer for 7 - 10 minutes to cook the beef and meld the flavors.
Add the sherry and stir in, if desired.
Add salt and pepper to taste.
Reduce the heat to Low and stir in the sour cream.
Serve immediately over wide egg noodles, linguine, tagliatelle, rice, barley, or farro.
Be creative!
Garnish with chopped parsley.

Notes

Here are just some options for this dish:
- add a tablespoon or two of tomato puree and cooking it with the onions and mushrooms before adding the broth
- skip the mustard and add paprika (sweet, hot, smoked)
- replace the beef broth with chicken stock for a lighter sauce
- any combination from above!

In a small bowl, whisk together the broth, mustard and Worcestershire sauce and set aside. Dredge the beef cubes in flour and dust off excess. In a medium skillet over Medium heat, melt the butter. When the butter is melted, add canola oil and swirl to combine. Increase the heat to Medium/Medium-High. Quickly brown the beef in the butter/oil mixture, approximately 5 minutes. Be sure to not crowd the pan to create the best browning and keep from stewing the beef in its juices.

Nicely browned in butter!

Using a slotted spoon remove to a bowl. Reduce the heat to Medium and add the onions to the pan and cook until slightly translucent, approximately 5 – 8 minutes.

Add the mushrooms and cook until they sweat out their moisture, approximately 5 minutes. Add the sauce mixture and stir to combine, bringing it up to a strong simmer.

Add the beef into the sauce and reduce the heat to Medium-Low and simmer for 7 – 10 minutes to cook the beef and meld the flavors. Add the sherry and stir in, if desired.

Add salt and pepper to taste. Reduce the heat to Low and stir in the sour cream. Serve immediately over wide egg noodles, linguine, tagliatelle, rice, barley, or farro. Garnish with chopped parsley.

Enjoy!

How good does this look?

I just had to share the extra photos!

2 COMMENTS

Adam | 8th Feb 18

Looks delicious, Kent – we will make this soon. Thanks for posting.
- Kent | 8th Feb 18
  
  You’re welcome Adam! I bet you will enjoy this one!