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With the snow flurries coming down, comfort food is all I can think of and crave right now. One dish that just gets me all warm inside is Beef Stroganoff. Tender, marinated steak tips are tossed in a rich sauce with mushrooms and nestled on top of a bed of buttery egg noodles. It’s so good, you won’t be too shy to ask for seconds (or thirds). This dish may taste like it took hours to make but you don’t have to let anyone know it took you just a little over 30 minutes to whip it up. It can be our little secret…
This recipe deconstructs the dish in two parts – steak and mushroom sauce. The steak is marinated in soy sauce and pan seared on the stovetop. Once the steaks are done and removed from the pan, onions and mushrooms are thrown in to sauté, picking up any leftover fond from the steak. A simple sauce is made in the same pan with tomato paste, flour, wine, beef broth and a mustard paste. The steak is sliced and reintroduced into the pan to simmer in the rich gravy. Just before serving, a touch of sour cream and wine are mixed in to give it a nice depth of flavor and creamy texture. Seriously, it’s comfort food at it’s finest!
Beef Stroganoff
recipe from Cooks Illustrated
1 1/4 lbs sirloin steaks, tips (or beef stew cuts)
2 teaspoons soy sauce
1 lb white mushrooms, quartered
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
fresh ground black pepper
1 tablespoon vegetable oil
1 medium onions, finely chopped
table salt
2 teaspoons tomato paste
4 teaspoons unbleached all-purpose flour
1/3 cup plus 1 tbsp. white wine or 1/3 cup dry vermouth
1 1/2 cups beef broth
1/2 cup sour cream
1 tablespoon chopped fresh parsley leaves
Using fork, poke each piece of steak 10-12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour. This tenderizes the beef while adding flavor!
While meat marinates, place mushrooms in medium microwave-safe bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased by volume by half, 4-5 minutes (should be as much as 1/4 cup liquid in bowl). Drain mushrooms and set aside; discard liquid. Combine water, dry mustard, sugar, and 1/2 tsp pepper in a small bowl until smooth paste forms; set aside.
Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12″ skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temperature registers 125 to 130 degrees, 6-9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
Add mushrooms, onion, and 1/2 tsp salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6-8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth and mustard paste and bring to simmer, scraping bottom of pan with wooden pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4-6 minutes.
While sauce is reducing, cut steak pieces across grain into 1/4″ thick slices. Stir in meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1-2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoons wine; season to taste with salt and pepper. Sprinkle with parsley to garnish.
SLOW COOKER VERSION:
Using fork, poke each piece of steak 10-12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour. This tenderizes the beef while adding flavor!
Combine water, dry mustard, sugar, and 1/2 tsp pepper in a small bowl until smooth paste forms; set aside.
Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12″ skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temperature registers 125 to 130 degrees, 6-9 minutes, reducing heat if fond begins to burn. Transfer meat to slow cooker.
Add mushrooms, onion, and 1/2 tsp salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6-8 minutes. Transfer to slow cooker.
Add tomato paste and flour, stirring to coat.
Add 1/3 cup wine, beef broth and mustard paste. and set on HIGH for 2-3 hours or LOW for 4-6 hours.
Stir in sour cream and remaining tablespoons wine; season to taste with salt and pepper. Sprinkle with parsley to garnish.
Table of Contents
Introduction to Beef Stroganoff
Beef Stroganoff has swirled its creamy and savory essence through the corridors of time, emerging as a beloved classic in various cultures. Its origins are as indulgent as the dish itself, with roots deeply planted in 19th century Russia. Named after the influential Stroganov family, the dish was a sign of prestige and opulence. It’s rumored that a French chef who worked for the family was the brains behind the initial recipe, which evolved from French influences and Russian culinary traditions.
Cultural Variations and Evolution of Beef Stroganoff
As Beef Stroganoff sashayed out of Russia, it adorned new cultural guises. In Brazil, it morphed to include tomato sauce and is sometimes served with potato sticks or rice. In China, it’s found over chow mein, reflecting a fusion of Eastern and Western flavors. In the United Kingdom, the dish is commonly served with rice or pasta. The American version often includes mushrooms and onions and might feature a touch of French mustard, typically served over egg noodles.
Preparing Beef Stroganoff
Despite its rich history, Beef Stroganoff can be simple to prepare with the right tips. Selecting tender cuts of beef and ensuring quick cooking preserves the meat’s tenderness. A true Beef Stroganoff is characterized by a balanced sauce that’s smooth and velvety, achieved by warming the sour cream before adding it to the mix. Enhanced by a splash of brandy or red wine, the dish becomes a symphony of rich flavors. Contemporary twists can include paprika or fresh herbs, and a sprinkle of parsley adds freshness to the dish.
Frequently Asked Questions
Beef Stroganoff can be served in various ways, such as over egg noodles, rice, potatoes, or steamed greens. It can be made ahead of time and reheated gently. For those looking for substitutes to sour cream, options like Greek yogurt or crème fraîche are available. For a vegetarian twist, mushrooms can replace beef, maintaining the same cooking methods for a rich, flavorful experience.
Beef Stroganoff
Tender marinated steak tips in a creamy mushroom sauce, served over buttery egg noodles for a comforting meal.
Ingredients
Units Scale
1 1/4 lbs sirloin steak tips or beef stew cuts
2 teaspoons soy sauce
1 lb white mushrooms, quartered
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
Fresh ground black pepper
1 tablespoon vegetable oil
1 medium onion, finely chopped
Table salt
2 teaspoons tomato paste
4 teaspoons unbleached all-purpose flour
1/3 cup plus 1 tbsp white wine or dry vermouth
1 1/2 cups beef broth
1/2 cup sour cream
1 tablespoon chopped fresh parsley leaves
Instructions
Poke the steak 10-12 times with a fork, place in a baking dish, rub evenly with soy sauce, and cover with plastic. Refrigerate for 15 minutes to an hour.
Microwave mushrooms covered until they shrink by half, about 4-5 minutes. Drain and set aside.
Combine hot water, dry mustard, sugar, and 1/2 teaspoon pepper, stirring until it forms a paste.
Remove steak from refrigerator, pat dry and season with more pepper.
Heat vegetable oil in a skillet over medium-high heat. Sear the steak until browned, 6-9 minutes, then transfer to a plate.
In the same skillet, cook mushrooms, onion, and 1/2 teaspoon salt until they begin to brown, about 6-8 minutes.
Add tomato paste and flour to the skillet, stirring well.
Pour in wine, followed by beef broth. Stir in the mustard paste.
Simmer the mixture until slightly thickened, about 4-6 minutes.
Slice the steak against the grain and return to the skillet along with any accumulated juices. Cook until just warmed through, 1-2 minutes.
Remove skillet from heat and wait for bubbles to subside before stirring in sour cream and the remaining wine. Adjust seasoning with salt and pepper if necessary.
Sprinkle with chopped fresh parsley before serving.
- Author: 9
- Diet: Halal
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