Regarding comfort food, Beef Stroganoff is a classic that never fails to satisfy. This hearty dish consists of tender strips of beef smothered in a rich and creamy sauce studded with earthy mushrooms and savoury onions. It’s a meal that warms you up from the inside out and leaves you feeling cosy and content.
Making Beef Stroganoff is just as enjoyable as a result. From the satisfying sizzle of the steak in the pan to the aroma of the mushrooms and garlic cooking, every step of the recipe feels like a labour of love. And the best part? It’s a dish easily customised to suit your taste buds. Whether you opt for sirloin steak or ribeye, add some pappardelle pasta or keep it low-carb, Beef Stroganoff is a dish that can adapt to your preferences while still delivering on its promise of comfort and satisfaction. So grab a bowl, sprinkle some chives or parsley on top, and get ready to dig into a meal that feels like a warm hug.
Basic Ingredients for Beef Stroganoff
Sirloin Steak or Ribeye: These are cuts of beef that are typically tender and flavorful. They are cut into 1/2-inch thick strips for the Beef Stroganoff.
Flour: This is used to coat the beef before cooking. It helps to thicken the sauce and create a crispy exterior on the meat.
Salt and Black Pepper: Are seasoning ingredients added to the flour to flavour the beef.
Olive Oil and Butter: These are used for cooking the beef and vegetables in the recipe. Olive oil has a high smoke point, which makes it ideal for high-heat cooking, while butter adds flavour and richness to the dish.
Red onion: Sweeter variety of onions sliced and cooked with mushrooms to add flavour.
Mushrooms: Sliced mushrooms are added to the dish to give it an earthy flavour and meaty texture.
Garlic: This pungent herb is minced and added to the dish to add flavour.
Beef Broth: This is used to create the sauce base for the Beef Stroganoff. It is typically made by simmering beef bones, vegetables, and herbs in water.
Worcestershire Sauce: This savoury sauce adds depth of flavour to the dish. It is made from vinegar, molasses, anchovies, and spices.
Dijon Mustard: This tangy mustard adds flavour to the sauce.
Thyme: This herb is added to the dish to add a subtle, earthy flavour.
Cooking Cream: This is added to the sauce to create a rich and creamy texture.
Chopped Chives or Parsley: These are optional garnishes added to the dish for flavour and presentation.
Pappardelle Pasta: This is an optional ingredient that can be added to the dish to create a heartier meal. It is a type of artisanal egg pasta that is wide and flat.
- Make sure to slice the beef against the grain to keep it tender.
- Coat the beef strips in the flour, salt, and black pepper mixture evenly before cooking.
- Cook the mushrooms until they release moisture and brown before adding the onions to the pan.
- Don’t boil the sauce once you’ve added the cream to prevent the sauce from curdling. Just let it simmer gently until it thickens.
- To add a pop of colour and freshness, sprinkle chopped chives or parsley over the Beef Stroganoff before serving.
- 500 g sirloinsteak or ribeye , cut into ½-inch thickstrips
- 4 tbsp flour,divided
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small redonion sliced
- 500 g mushrooms sliced
- 1 tsp minced garlic
- 500 ml beef broth
- 2 tsp Worcestershire sauce
- ½ tbsp dijon mustard
- ½ tbsp driedthyme leaves
- ½ cup cooking cream
- Chopped chives or parsley
- 250 g Pappardelle
- Combinethe beef strips with two tablespoons of flour, salt, and black pepper in alarge mixing. Toss to coat the beef evenly withthe flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add thebeef strips in small batches and cook until lightly browned on both sides,about 1 minute per side. Remove the beef from the skillet and set aside on aplate.
- Reduce the heat to medium and add the butter to the skillet. Oncemelted, add the onion and cook until softened about 4-5 minutes.
- Add the sliced mushrooms and minced garlic to the skillet and cook untilthe mushrooms are softened about 4 minutes. Stir in the remaining tablespoon offlour and cook for 1 minute.
- Pour the beef broth, Worcestershire sauce, Dijon mustard, and driedthyme leaves. Bring to a boil, then reduce the heat and let the sauce simmerfor 5 minutes. If the sauce is too thin, you can continue cooking until itthickens to your desired consistency.
- Add the beef strips (with any accumulated juices) to the skillet and cook for 2 minutes or until heated through.
- Stir in the cooking cream and let the sauce cook for another minute oruntil it's warmed through.
- Season the stroganoff with additional salt and black pepper to taste, ifneeded.
- Serve the beef stroganoff over pappardelle or rice, garnished with chopped parsley or chives if desired. Enjoy!