With the cold winter months arriving, it’s time to start learning how to prepare some of your favourite winter meals. Beef stroganoff is a hearty, warm meal that will keep you going strong. This simple and delicious meal is a classic Russian staple during the winter months. Learning how to cook a beef stroganoff isn’t difficult, and once you master the recipe you’ll be ready to make this dish as often as you want during the winter.
What is beef stroganoff?
Beef stroganoff is a classic delicious meal: warm beef in a savory sauce and served over fresh buttered noodles is sure to please. What started as a simple Russian dish made with cubes of fresh beef has improved over the years to include countless variations of the original recipe. Today’s version includes mushrooms, onions, and cream to create a smooth and savory sauce to accompany pieces of seared beef. This meal is easy to make and easy to adapt to your own ideas and tastes. Follow these steps to learn how to make beef stroganoff at home without stressing about the process.
Classic Stroganoff (Beginner)
Prep Time: 20 minutes
Cook Time: 20 minutes
1.5 pounds beef, 1/2 inch thick cuts (Sirloin steak works best for this recipe.)
1 8-ounce package mushrooms
2 medium onions (thinly sliced)
1 clove garlic, (chopped)
1/4 cup butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups cooked egg noodles
- Start by cutting the beef steaks into 1/2 inch strips. Cut across the grain to make strips 1.5 inches long whenever possible. This allows for even cooking throughout.
- Heat a medium skillet over medium heat, then add butter until it melts. Cook the onions, mushrooms, and garlic in the butter until the onions become soft and the smell of garlic fills your kitchen. Pour the mixture into a bowl and set aside.
- Add the beef strips to the skillet and brown them on each side. Then pour in the beef broth, Worcestershire sauce, and salt. Stir the mixture until it comes to a boil, then lower the heat and cover. Allow the mixture to simmer on low for 15 minutes, stirring occasionally.
- In a separate bowl, slowly combine the flour with about 1/2 cup of the beef broth mixture. Then pour it back into the skillet and stir to combine.
- Add the onion mixture back into the skillet and heat until boiling, stirring the entire time. Allow the mixture to boil for one minute before adding the sour cream. Heat until the sour cream is warm but don’t allow the mixture to boil or the cream will curdle.
- Spoon the beef and sauce over hot egg noodles and enjoy.
This hearty classic is great for home dinners during the week or for entertaining guests throughout the weekend. To keep leftovers fresh, keep the noodles and beef separate. Heat the noodles with a small amount of butter to refresh them before adding the beef mixture.
Beef Stroganoff Recipe (Advanced)
This slow-cooking version has red wine for added richness, and the extra cooking time allows the flavours to meld perfectly. If you have the time to devote to making this recipe, it’s a great upgrade from the basic version.
Prep Time: 35 minutes
Cook Time: 1 hour, 10 minutes
1 to 3 tablespoons grapeseed oil to sear steaks
1 beef bottom round roast, about 2-3 pounds
Salt and pepper to taste
1 tablespoon paprika
1 large white onion, diced
2 cloves garlic, minced
2 cups white mushrooms, slice
2 cups red wine
1 cup beef stock
1 pound egg noodles
1 cup sour cream
1/4 cup horseradish
2 tablespoons minced parsley
- Slice the beef roast into thin strips while you heat the grapeseed oil in a large saute pan. Rub the beef strips with salt, pepper, and paprika.
- Add the onion and garlic to the oil in the pan, and cook until the onions become clear and tender. Then add the mushrooms and cook until they become juicy.
- Add the beef strips to the pan, then pour the red wine over them. Cook until the beef is browned and the wine reduces to about half its volume. Add the beef stock and bring the mixture to a boil. Reduce the heat and cover, allowing the beef to cook for 25 minutes or until it is tender enough to pull apart with a fork.
- Boil the noodles until tender, strain, and set aside. Toss with a small amount of butter or olive oil to keep them from sticking together before serving.
- Using a slotted spoon, remove the beef and mushrooms from the liquid in the pan, and allow the liquid to keep simmering until it thickens.
- Remove the liquid from the heat and stir in the horseradish and sour cream. Add the beef and mushrooms and stir to combine.
- Serve the beef mixture on top of the noodles, and garnish with chopped parsley.
This version takes longer to cook, but the extra wait time is worth it. The combination of mushroom, horseradish, and slowly simmered red wine is delicious. The scent will fill your home for hours and tempt you before it’s even ready. Whichever version you try, you’re sure to love this warm, hearty classic. The blend of flavors is perfect for the cold winter months. The warm scent will fill your kitchen while you cook, and the finished product will satisfy your taste buds as well. Once you master the process, it’s easy to adapt to your taste and why not try experimenting with different ingredients. Other variations can swap pasta for mashed potatoes or even rice.
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