Beef Stroganoff is the ultimate comfort food! This hearty dish is made with seared steak and mushrooms in a creamy, tangy garlic sauce. It’s also very simple to make.
It tastes a lot like Swedish meatballs because it’s creamy, sour, and has warm spices like allspice and nutmeg in it.
My family likes it best with egg noodles, but you can also serve it with other kinds of pasta, rice, or roasted garlic mashed potatoes.
The picture below shows all the ingredients you’ll need for this recipe, and this bulleted list has extra notes to help you.
As a lover of hearty savory dishes beef stroganoff has always been one of my ultimate comfort foods. Something about that winning combination of tender beef, mushrooms, and creamy sauce over noodles deeply satisfies.
However as popular as beef stroganoff is, have you ever stopped to analyze its complexity of flavors? Behind its crave-worthy taste lies a fascinating blend of ingredients and techniques.
In this article, I’ll take you on a flavor tour of beef stroganoff so you can truly appreciate the nuances of this iconic dish. You’ll learn about ideal beef cuts, special cooking methods, and how to balance the essential seasonings. Let’s delve into the incredible tastes comprising this cozy, classic supper!
The Origins of Beef Stroganoff
While interpretations abound, most food historians agree that beef stroganoff originated in 19th century Russia, likely as a dish of the noble Stroganov family The original version involved thin slices of tender beef sautéed rapidly at a high heat then served warm over noodles
Over the decades, beef stroganoff evolved across cultures into countless variations including different meats, vegetables, and finishes. But the essence remains thin strips of beef and mushrooms blanketed in a creamy, savory sauce.
Now let’s explore what makes beef stroganoff so craveably delicious!
Choosing the Right Beef for Optimal Flavor
When making beef stroganoff, it’s crucial to select beef cuts that will cook up tender in a quick-cooking dish. The most flavorful choices include:
- Filet mignon – Ultra tender with a mild beefiness
- Hanger steak – Richly flavored with a meaty chew
- Flank steak – Affordable with nice beefy tones when sliced thin
- Top sirloin – Lean yet tender when sliced against the grain
I prefer grass-fed beef for complexity, or prime-graded beef for beautiful marbling. Allow the meat to come to room temperature before cooking for even browning. Then slice across the grain into thin 2-inch strips.
Sautéing: The Secret to Browning and Caramelization
Beef stroganoff relies on fast, high-heat sautéing to achieve two essential effects:
Browning – This is the Maillard reaction where amino acids and sugars react, forming complex, delicious browning on the meat’s surface.
Caramelization – The sugars in the onions caramelize into sweet, nutty flavors when sautéed over high heat.
I sauté the beef in batches without overcrowding the pan and remove it while still medium-rare. This prevents overcooking. I then sauté onions and mushrooms until nicely browned and darkened.
Achieving the Ideal Sauce Texture and Flavor
The savory sauce is what brings beef stroganoff together, lending richness, moisture, and seasoning. To make the perfect sauce:
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Cook flour briefly in the pan drippings to eliminate any raw taste before adding broth. This makes a smooth roux.
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Use low-sodium beef broth for maximum meaty flavor.
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Simmer the sauce gently to allow the flavors meld but prevent separating.
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Finish with just a splash of cream or sour cream. Too much dairy makes the sauce heavy.
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Season incrementally with salt, pepper, Worcestershire, mustard, or dash of red wine. Taste as you go until the flavors pop.
The ideal finished sauce should blanket the beef and noodles while adding texture and infusing flavor.
Paired Ingredients to Complement the Beef
Beyond the namesake beef, several carefully chosen ingredients work to make beef stroganoff complete:
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Onions – Caramelized onions offer balancing sweetness.
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Mushrooms – Meaty, umami-rich mushrooms reinforce savoriness.
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Noodles – Broad egg noodles or pasta absorb the rich sauce.
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Parsley – Fresh chopped parsley adds an herbal note.
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Sour cream – Just a dollop lends tangy flavor and cool richness.
Don’t overcomplicate beef stroganoff with too many competing flavors. This select mix ideally highlights the beefy star of the show.
Putting it All Together: Tips for Making the Best Beef Stroganoff
As you can see, so much technique and balance goes into crafting superior beef stroganoff. Here are my top tips for putting it all together:
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Sear beef slices over very high heat for 1-2 minutes just until browned.
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Cook mushrooms and onions separately to focus on achieving ideal caramelization.
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Make the roux first before adding liquids for a creamy, lump-free sauce.
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Simmer the sauce gently while adding seasonings incrementally.
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Fold in cool sour cream at the end to finish.
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Nestle the hot beef and sauce over broad egg noodles.
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Garnish with fresh parsley and accompany with pickled vegetables.
When you make the effort to brown, caramelize, and balance flavors, you’ll be rewarded with soul-satisfying beef stroganoff!
Indulging in a Bowl of Comfort
However you prepare it, beef stroganoff always satisfies with its toothsome beef, velvety sauce, and slick noodles. Now that you know the secrets behind its savory flavor, I hope you’ll view beef stroganoff as so much more than just another comfort food.
The next time you need a bit of warmth and nourishment, remember the joys of a home-cooked beef stroganoff. Let its signature tastes transport you, one satisfying bite at a time.
First, marinate the beef
Each number corresponds to the numbered written steps below.
- Slice 1 1/2 pounds of flank steak into 2 inch long strips with the grain (Photo #1).
- Slice the steak into thin, bite-sized pieces against the grain (Photo #2).
- Place the meat in a bowl, or keep on your cutting board, and combine with 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of nutmeg, and 2 teaspoons of allspice (Photo #3).
- If using your cutting board to mix as I did, move the ingredients to a bowl or ziploc bag and refrigerate for at least 2 hours, or overnight before moving on to the next steps (Photo #4).
After marinating, make the steak stroganoff
Each number corresponds to the numbered written steps below.
- Slice two medium-sized onions and one and a half pounds of cremini mushrooms while the beef is marinating. Set aside 6 garlic cloves and 2 tablespoons of flat-leaf parsley that have been minced. Heat a large pan to medium-high heat and add 2 tablespoons of vegetable oil and the marinated steak (Photo #1).
- Sear the steak for 2-3 minutes or until browned, then move the steak to a dish and tent with foil to keep warm (Photo #2).
- To the same pan, add 1/2 cup of beef stock and scrape the bottom of the pan to remove the brown bits, then add an additional 2 1/2 cups of beef stock and set aside (Photo #3).
- Heat a large pot of salted water to boil. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms (Photo #4).
- Put the mushrooms in the pan and cook them until they brown and release their water. This should take about 5 to 8 minutes. Add salt and pepper to taste. Remove them from the pan, place in a bowl, and set aside (Photo #5).
- To the same pan add 3 tablespoons of olive oil, 3 tablespoons of butter, and the onions and saute for about 10 minutes or until the onions turn soft (Photo #6).
- Add the minced garlic and cook for another 2 minutes or until very fragrant (Photo #7).
- Now add 1 pound of wide egg noodles to the boiling water and cook them according to the directions on the package. When it’s done, add 3 tablespoons of butter and set aside at least 2 cups of the pasta water. Add 1/4 cup of all-purpose flour to the pan and cook for 1 minute or until there are no more white specks (Photo #8).
- To the pan, add 3 cups of low-sodium beef stock and 1/2 cup of dry white wine. Set the heat to high. Use a flat spoon or whisk to gently dislodge any brown bits from the bottom of the pan (Photo #9).
- It should boil while you whisk it for three minutes, or until it’s smooth. Lower the heat to a simmer and add the steak, mushrooms, and 2 tablespoons of Worcestershire sauce and 2 tablespoons of Dijon mustard. Continue to cook over a low simmer until the noodles are done (Photo #10).
- Add 1/2 cup of heavy cream and 1/2 cup of sour cream and simmer for an additional 2-3 minutes (Photo #11).
- Try the Stroganoff sauce and add more salt and pepper if you think it needs it. If the sauce is too thick, add a few ounces of the reserved pasta water (Photo #12). When you’re done, take the pan off the heat and pour the sauce over the buttered noodles. Garnish with parsley if desired (thyme also looks great). Enjoy!.
- Slicing the beef. To get the most tender bites, cut the steak into bite-sized pieces against the grain.
- Don’t skip the marinade. You can make steak stroganoff without the marinade, but I really think you shouldn’t skip this step. The marinade gives the beef Stroganoff so much flavor that it can’t be beat. In a pinch, you can marinate it for only 10 minutes, but it will taste so much better if you let it sit for at least two hours.
- Homemade stock. As much as possible, I always suggest making your own beef or chicken stock. My stock recipes don’t have any salt in them, so you can really control how much salt is in the food you add them to. Also, homemade stock is always better than store-bought stock, and it will make your food taste like it came from a restaurant.
Tender cuts of higher-quality beef are great for steak stroganoff. Personally, I like to use flank steak because it’s cheaper, sears quickly, and has great flavor and texture. Other cuts of beef that can be used include ribeye, sirloin, skirt, and tenderloin. Tougher cuts of beef, like chuck roast, need to be braised for a long time to break down the fat and connective tissue and make the meat taste good.
Easy Classic Beef Stroganoff Recipe – Natasha’s Kitchen
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