The Ukrainian feast of succulent beef sautéed and then stewed in a tangy, creamy mushroom sauce. Made even better atop potatoes or noodles.
- 2 lbs of lean beef, sliced into strips
- 1 oz (1/4 stick) of butter
- 2 small yellow onions, diced
- 1 package (8 oz) of sliced mushrooms
- 2 tbsp of flour
- 1/2 cup of beef stock
- 1/4 tsp of dry mustard
- 3/4 cup of sour cream
- 2/3 cup of white wine
- Salt and pepper to taste
- Using a paper towel, pat the beef dry and then season with salt and pepper.
- In a stockpot or large sauté pan, melt the butter on medium-high heat.
- Working in small groups, place the beef into the butter and sear all sides, removing from the heat when finished. Set aside.
- In the remaining fat, sauté the onions until soft.
- Add in the mushrooms and cook until they collapse (2-3 minutes).
- Place the seared beef back into the pot.
- Stir in the flour, then pour in the beef stock.
- Bring the mixture to a boil, then reduce the heat to low.
- Mix in the dry mustard and simmer until the beef is done (15-20 minutes).
- In a separate bowl, mix together the sour cream with the white wine and a few ladles of the liquid from the pot.
- Add the sour cream/wine mixture to the pot and stir.
- Season the final mixture with salt and pepper, and heat until the liquids thicken into a sauce.
Patting the beef dry ensures a nice sear, as liquids left on the meat will cause it to steam and boil.
The “doneness” of the beef is entirely up to you. I would refrain from overcooking it, as it’ll have a rubber-like texture. Be sure to check by touch.
Putting in some of the hot liquid when you combine the wine with sour cream is called tempering. This will keep the sour cream from curdling when it hits the heat.
You can variate in many ways with this. One interesting way would be to use chicken, as well as chicken stock.
Some also like to add tomato to their stroganoff. If you want to, try using 2 tbsp of tomato paste when you add in the beef stock.
The wine is purely optional, but I like it.
Healthy It Up
Beyond using lean beef, I actually skip on the butter and use 3 tbsp of olive oil. I’ve also used fat-free sour cream or Greek yogurt, Works perfectly and lowers the fat count.
The traditional way to serve beef stroganoff is on fried grated potatoes, similar to hash browns. I more prefer oven-roasted potatoes, or egg noodles.
Try topping your plated stroganoff with fresh parsley for color.