Beef Stroganoff Бефстро́ганов
4 serving
In the United States, Stroganoff is usually served with egg noodles, but in Russia it is often served with potatoes or rice. Really, any starchy accompaniment will do well. Though traditionally made with thinly sliced strips of steak, this can really be made with any protein of your choosing. If using steak, select a tender cut as it is only briefly seared and does not cook long enough to become tender.
Ingredients
- 1 lb. Steak, thinly sliced across the grain into strips
- 4 Tbsp. Butter, divided
- 1/2 tsp. Kosher Salt, plus more as needed
- 1/4 tsp. Ground Black Pepper, plus more as needed
- 1 Onion, thinly sliced
- 10 oz. Mushroom, thickly sliced
- 1 clove Garlic, minced
- 2 Tbsp. Flour
- 1 c. Beef Broth
- 1/2 c. Heavy Cream
- 1/2 tsp. Ground Mustard
- 1/2 c. Sour Cream
- 1 Tbsp. Worcestershire Sauce
Instructions
Instructions
1.
Working in 2 batches, heat 1 Tbsp. butter in a large pan over high heat. Sear half the meat on each side, removing from heat when done. Repeat with second half of meat. Sprinkle salt and pepper over meat.
2.
Reduce heat to medium and add remaining 2 Tbsp. butter. Add onion and cook until slightly translucent.
3.
Add mushrooms and cook until golden and all liquid has evaporated, stirring as needed to prevent burning.
4.
Add garlic and fry until fragrant.
5.
Sprinkle flour into pan, stirring constantly to incorporate. Fry briefly to cook flour.
6.
Add broth, cream, and ground mustard, stirring to incorporate. Simmer gently to thicken slightly.
7.
In a small bowl, combine the sour cream with a few tablespoons of sauce from the pan to temper. Pour mixture back in to the pan and stir to incorporate.
8.
Return sauce to a simmer and stir in Worcestershire sauce. Simmer over low heat until sauce is thickened. Adjust salt and pepper.
9.
Return beef to pan and simmer just long enough to heat.
Comments
Used chicken broth again. Increased Worcestershire to 1T + 2t. Added extra 1/4 tsp salt to sauce (3/4 t total).
Made with ground turkey instead of beef; 16oz. button mushrooms; chicken broth instead; a mix of ground black and yellow mustard seeds. This turned out very good (if slightly grey). Served with egg noodles, which sucked up a lot of the salt. After adding a good bit more to each serving it is delicious. Could use a bit more Worcestershire.
Made using beef broth from concentrate, ground beef, 16 oz. champignons, 3/4 tsp salt, and 5 tsp. Worcestershire. This isn't as good as previous make - perhaps because of the beef broth instead of the usual chicken?