Yum! Stroganoff...Beef Stroganoff is definitely the ultimate comfort food (or as my husband calls it "marrying food"!). It's not exactly diet food but it sure is good!! Our sons are always asking for this dish as they are never bored with it. It is easy to put together for a last minute meal. It is simple, savory and satisfying!
Once you make it, you (and your guests) will understand just why beef stroganoff, created in Russia well over a hundred years ago, is still an international favorite. Here is a little history of the dish from Bon Appétit.
You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. On occasion, leftover cooked steak (although a rarity in our home) can be used. A simple and refreshing salad like the Heart of the Artichoke Sicilian Salad would compliment this dish perfectly!
- 1 pound piece beef tenderloin or top sirloin, trimmed, sliced 1/4- thick, and cut into 1-inch pieces
- Salt and freshly ground black pepper
- 3 - 4 Tablespoons unsalted butter, divided
- 2 Tablespoons olive oil, divided
- 1/2 cup minced shallots or onions
- 3/4 pound cremini mushrooms, sliced
- 1 Tablespoon all-purpose flour
- 1 cup beef stock or store-bought broth
- 1 teaspoon Worcestershire sauce
- Dash ground red pepper
- 1/2 cup sour cream, at room temperature
- 1/2 - 1 teaspoon Dijon mustard
- Buttered wide egg noodles, mashed potatoes or rice, for serving
- Chopped fresh dill or minced fresh parsley, for garnish
- Dry all surface moisture from steak strips with paper towels and season with salt and pepper.
- Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat.
- Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute.
- With a slotted spoon, transfer to a plate.
- Reduce heat to medium and add remaining butter and oil.
- Sauté shallots or onions with mushrooms until translucent and tender, about 8-10 minutes.
- Transfer to the plate with the steak, leaving as much butter and oil in the skillet as possible.
- If necessary, add butter to make about 2 tablespoons.
- Blend in flour and cook until frothy, stirring.
- Add beef stock in a slow stream, whisking constantly, for 2 minutes to make a roux.
- Add Worcestershire sauce, salt and pepper to taste and red pepper.
- Simmer and stir until thickened and smooth.
- Add beef, onions or shallots and mushrooms to sauce and heat through.
- Remove from heat and blend in sour cream and mustard.
- Warm to serving temperature.
- Serve over noodles, rice, or potatoes.
- Garnish with dill or parsley.
- You can substitute ground beef for beef strips and yogurt for sour cream.
- It helps to cut thin strips of the beef by first putting the meat in the freezer for at least 20 minutes.