Beef stroganoff is the ultimate cold weather dinner. Usually, dishes this hearty take hours of simmering or braising, but not ours. With a few flavor-building tips, you’re only an hour away from perfect stroganoff, which makes it perfect for weeknights. What are you waiting for?!
The Best Kind Of Beef To Use For Stroganoff
Many stroganoff recipes call for tougher cuts of meats to be braised and simmered. But we’re opting for a quicker cooking time here and use sirloin instead. It gets nice and tender FAST.
How To Cook The Beef
A deep, golden sear is key to building your flavors. Those crunchy, caramelized edges deliver an unmistakably savory taste. Season your meat generously, get your pan and oil nice and hot, and sear all sides of the beef. Once the onions and other aromatics hit the pan and release their liquid, you’ll begin scraping up all those brown bits (DO NOT GET RID OF THEM!), which are the building blocks for stroganoff’s savory, tangy sauce.
How To Thicken Your Sauce
Everyone knows the gravy is the best part of stroganoff. Ours is a total flavor bomb. What’s in it: sharp Dijon mustard, rich tomato paste, fresh thyme, umami-rich Worcestershire, and tangy sour cream. But the real unsung hero here—and what really brings the sauce together—is the cornstarch slurry. A slurry sounds like a hard concept, but it’s just a mixture of cold liquid and cornstarch that will help thicken pretty much anything. Whisk a little bit of your broth with cornstarch, then pour it back into the pot, and watch it transform.
The Best Type Of Noodles
Beef stroganoff is typically served over egg noodles, and we stand firmly by that. If you’re not into that, you could also serve stroganoff over mashed potatoes or rice if that’s what you’ve got on hand, but egg noodles are really the perfect vessel here. Your sauce will cling to their nooks, they’re tender (“al dente” doesn’t exist in the world of noodles), and the rich, eggy taste can’t be beat. Plus, they cook in like five minutes.
SERVINGS PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 1 HOUR 0 MINS
1 (12-oz.) package egg noodles
2 tbsp. butter
1 tbsp. vegetable oil
1 lb. sirloin, cut into 1″ pieces
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 lb. baby Bella mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tbsp. tomato paste
4 c. low-sodium beef or chicken broth
2 tsp. dijon mustard
1 tsp. Worcestershire sauce
2 tbsp. cornstarch
2 tbsp. sour cream, plus more for serving
2 tbsp. freshly chopped parsley
- Cook egg noodles: Prepare egg noodles according to package instructions and toss with butter while still hot.
- Cook beef: In a large skillet over medium-high heat, heat vegetable oil. Working in batches if necessary, add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Remove beef and place in a large bowl.
- Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with beef.
- Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.
- Make cornstarch slurry: In a small bowl, whisk some of the hot broth mixture into your cornstarch.
- Pour cornstarch slurry into skillet and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
- Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley before serving
You can read Full Here: https://www.delish.com/cooking/recipe-ideas/a23572583/beef-stroganoff-recipe/