How to cook beef stroganoff – Recipe
If you’ve ever chewed on dry, overcooked beef, you’ll LOVE this Beef Stroganoff recipe! Just two simple rules for tender, succulent beef:
Ingredient:
400g beef
300g mushrooms
2 shallots
2 cloves of garlic
200 milliliters of ice cream
200 ml of milk or beef to bring
1/2 tbsp flour
1/2 teaspoon oregano
nutmeg
salt
pepper
oil
Instruct
Use your fist (or rolling pin or mallet) to flatten steak about 3/4cm / 1/3″ thick. Cut into 5mm / 1/5″ strips (halve long pieces), remove excess fat.
Sprinkle a little salt and pepper.
Heat 1 tablespoon oil in a large saucepan over high heat. Spread half of the beef in the pan, using tongs QUICKLY. Leave on for 30 seconds until brown. Rotate the beef quickly (as best you can!). Leave on for 30 seconds to turn brown. Release to a plate immediately. Don’t worry about the pink pieces and it will stay inside.
Add remaining 1 tablespoon oil and repeat with remaining beef.
Reduce heat to medium high. Add butter, melt. Then add the onion, cook for 1 minute, then add the mushrooms.
Cook mushrooms until golden. Scrape the bottom of the pan to get all the golden parts (here’s the taste!).
Add flour, cook, stirring, for 1 minute.
Add half of the broth while stirring. Once combined, add remaining broth.
Stir, then add sour cream and mustard. Stir until combined (don’t worry if it looks split, the sour cream will “melt” as it heats up).
Bring to a boil, then reduce heat to medium-low. After the mixture thickens like whipped cream (3 – 5 minutes), adjust salt and pepper to taste.
Add beef back (including plate juice). Simmer for 1 minute, then remove from the heat immediately. (Note 4)
Serve pasta or egg noodles, sprinkled with chives if desired.
Formula Notes:
1. The best beef for stews – use good quality quick cook cuts of beef, such as:
boneless rib eye (also called scotch fillet)
boneless tenderloin, sirloin steak recipe
beef tenderloin
I don’t recommend: beef round steak (aka top), skirt, flat iron, hanger.
Pork can also be used – pork stew is also found in Russia.
Tender SAVING BEEF – if you don’t have a good quality steak, we recommend tenderizing it using a simple Chinese method called “skin softening”. It’s life changing! Read user feedback in that recipe to validate🙂
2. Wheat flour – here anything is fine, I use plain white flour (all-purpose). Or use 1 tbsp cornstarch/cornstarch (for Gluten-free Stroganoff sauce)
3. Serving – I prefer to serve this with short pasta rather than long pasta. Easier to eat. It also goes great with mashed potatoes, rice, polenta – anything that goes well with all that sauce!
4. Sauce Thickness: You can make the sauce thinner if you want, but DO NOT continue simmering to thicken after adding the beef, the beef will be overcooked.
5. Storage – 3 to 4 days in the refrigerator or freezer. Thaw completely then reheat carefully, making sure not to overcook the beef!
6. Nutrition per serving, say 5 servings (serving 4 hearty servings or 5 reasonable servings), excluding pasta.
