Beef Stroganoff

I have been craving beef stroganoff for three years, really. For some reason I just hadn't gotten around to making it- I wanted it to taste just like I remember from childhood, I kept forgetting to ask my mom for her recipe, she didn't have a recipe, I lost the copy she gave me, etc... and three years later I decided it was time to do a little searching and find a recipe that would taste right.

beef stroganoff
Despite the bad picture the food was delicious

Thank to the epicurious app on my iphone and the tragically, dearly departed gourmet I managed to make beef stroganoff that tasted exactly like what I'd been dreaming about.

Adapted from Beef Stroganov in Gourmet October 2001

You will need
  • 3 1/2 Tbsp unsalted butter (divided 1.5+1+1)
  • 1 Tbsp all-purpose flour
  • 1 cup beef broth
  • 1 lb beef*
  • 2 Tbsp olive oil (divided 1+1)
  • 1/2 cup shallot, sliced thin
  • 4 cups (3/4 lb) brown mushrooms, cut in thick slices
  • 3 Tbsp sour cream at room temperature
  • 1 tsp Dijon mustard
  • 1 1/2 Tbsp fresh dill, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • (you'll also need egg noodles to serve properly)
*I used stir-fry strips my meat counter had pre-cut, but they cook through a little too quickly, so next time I'll just have the butcher cube a steak

stroganoff ingrediants

This recipe was what finally got it through my head that prep is important, I got all my ingredients measured and chopped and ground and whatnot prior to cooking and it made things go sooo smooth.
  1. Melt 1 1/2 tablespoons butter in a small saucepan over moderate heat then whisk in flour
  2. Cook roux, whisking constantly for 2 minutes.
  3. Add beef broth in a slow stream whisking constantly, bring to a boil.
  4. Reduce heat & simmer sauce 3 minutes, whisking periodically.
  5. Remove from heat & keep covered & warm.
  1. Rinse & pat beef dry then season well with salt and pepper.
  2. Heat 1 Tbsp butter with 1 Tbsp olive oil in a heavy skillet over moderately high heat.
  3. Sauté beef in two batches, turning to brown on both sides but still pink inside, about 1 minute.
  4. Transfer the meat and its juices to a bowl .
  1. Heat remaining butter with remaining olive oil in the same skillet until hot but not smoking,
  2. Sauté shallot lightly brown, about 3 minutes.
  3. Add mushrooms and sauté, stirring occasionally, until their water is evaporated and mushrooms are browned, about 8 to 10 minutes.
  4. Return meat with its juices to skillet and stir to combine.
  5. Keep on lowest heat.
  1. Reheat roux/broth sauce over low heat without boiling
  2. Whisk sour cream, mustard, dill*, salt, & pepper into sauce.
  3. Stir sauce into beef and mushrooms until combined
  4. serve over buttered egg noodles
*I didn't remember there being dill in stroganoff, but it definitely gave the food the flavor I wanted.

beef stroganoff


The not-super-appetizing-looking side above the stroganoff is leftover actually-quite-delicious cabbage dish I'll post the recipe for soon.

This recipe claims to make six servings, but really it's four, two if you have the metabolism of my skinny husband.


mechanical lye hammer said...

I made this tonight. I used too much sour cream, but there was no actual harm done. Thanks.

aeMalkin said...

Awesome. No such thing as too much sour cream.