I should warn you. This is the best beef stroganoff with sour cream you will ever eat. Tender chunks of beef, creamy seasoned sour cream sauce and egg noodles. And if you make this stroganoff, you will want it for dinner every night!.
Cozy bowls of food in the fall are undoubtably one of the best things about the season changing. Like this zuppa toscana soup, lasagna tortellini soup and creamy gnocchi chicken soup.
Im totally guilty of making this stroganoff all the time. This is one of those recipes that I know exactly how to make because I’ve made it so many times.
Beef stroganoff is just one of those fall dinners that you cant go wrong with. Its so hearty and comforting. Like this spaghetti bolognese.
I like to make beef stroganoff without mushrooms because mushrooms have a lot of water in them, and I don’t like messing with all the extra water they make in the pan. [feast_advanced_jump_to].
When you sear meat, you want all the browned bits to go into the beef broth base for the sauce. You dont want those bits of flavor to get lost in mushroom water.
I can see why my kids love this one—look at all that delicious sour cream sauce!
I feel myself getting happier with each bite of this stroganoff. Its the same with this lasagna tortellini soup, the coziest, ever. And this chicken gnocchi soup.
When my brother and I were kids and we lived in Alaska, my mom would make stroganoff for us.
Some of her food, like the buckwheat pancakes, was a little strange, but her beef stroganoff recipe was always great.
She couldn’t remember how she made it back in the day when I asked her about it, so we talked about it and came up with this recipe.
Beef stroganoff is a hearty, comforting beef dish that originated in Russia but has become popular worldwide. It features tender slices of beef and mushrooms in a rich, creamy sauce, usually served over noodles. One of the signature ingredients in beef stroganoff is sour cream, which adds tanginess and luxurious texture to the sauce. But when exactly should you add the sour cream when making beef stroganoff at home?
The Importance of Sour Cream in Beef Stroganoff
Sour cream is a crucial ingredient in authentic beef stroganoff. It gives the sauce its distinctive tangy flavor and luscious, creamy texture. Sour cream also helps thicken the sauce slightly. When added at the right time, the sour cream blends beautifully into the sauce. If added incorrectly, it can curdle and ruin the dish. So proper sour cream incorporation is key for delicious beef stroganoff.
Best Practices for Adding Sour Cream
To get the perfect beef stroganoff sauce, it’s best to add sour cream at the very end of cooking. This prevents the sour cream from curdling or separating which can happen if it is boiled or overheated. Here are some tips
- Cook beef and mushrooms first until browned. Remove and set aside.
- Cook onions, garlic, and other aromatics in the pan.
- Make a roux by whisking flour into the pan drippings.
- Slowly stir in warmed broth and simmer until thickened.
- Turn off heat and stir in sour cream until fully blended.
- Return beef and mushrooms to pan and heat through.
Adding the sour cream at the end ensures it will gently melt into the sauce without breaking down.
Avoid Adding Sour Cream Too Early
It’s important not to add sour cream too early in the cooking process. High heat can cause sour cream to curdle and separate. If added at the beginning, the sour cream would likely end up as clumps in the sauce instead of forming a smooth, creamy mixture.
To prevent this, wait until the end when the sauce has finished simmering and thickening. Take the pan off heat before incorporating the sour cream to prevent overheating it.
How to Temper Sour Cream
If you’re worried about the sauce being too hot for the sour cream you can temper it first. Whisk a couple tablespoons of the hot sauce or broth into the sour cream to gently warm it up. Once combined you can safely stir the tempered sour cream into the rest of the sauce without risk of curdling.
Tempering helps maintain the structure of the sour cream so it blends smoothly into the beef stroganoff. This extra step can give you peace of mind if you’re concerned about curdling.
Ideal Amount of Sour Cream
When it comes to how much sour cream to add, aim for around 1/2 to 1 cup per pound of beef. Start with less and adjust to taste. Too much sour cream can make the sauce overly rich and mask the other flavors.
For best results, use a full-fat sour cream. Low-fat varieties don’t melt as well into hot liquids. Greek yogurt can also be substituted in the same amounts if needed.
Serving Suggestions
Once you’ve mastered the sour cream addition, your beef stroganoff will be perfectly creamy and tangy. For serving, egg noodles are the traditional pairing. You can also serve over rice, mashed potatoes, or even cauliflower rice for a low-carb option.
Garnish with fresh dill and pair with a salad or steamed vegetables on the side. Leftovers will keep for a few days refrigerated. Simply reheat gently before serving again.
Tips for Storing and Freezing
Storing beef stroganoff is simple. Let it cool completely before transferring to an airtight container. It will keep in the fridge for 3-4 days. You can also freeze stroganoff for longer storage.
To freeze, don’t add the sour cream. Freeze just the cooked beef and sauce mixture. Thaw in the fridge overnight when ready to eat. Reheat gently then stir in fresh sour cream before serving.
Variations to Try
Once you master the classic, try these tasty beef stroganoff variations:
- Swap beef for chicken, turkey, or plant-based meat
- Use cremini or portobello mushrooms instead of white buttons
- Add a splash of brandy or red wine for extra flavor
- Stir in a spoonful of Dijon mustard for a kick
- Top with crispy fried onions for crunch
- Swirl in pesto for a pop of herby flavor
- Sprinkle with chopped parsley or green onions before serving
Beef stroganoff is the perfect blank canvas for customization so get creative once you learn the basics!
Perfectly cooked beef stroganoff relies on adding sour cream at just the right moment—right at the end of cooking. This prevents the sour cream from breaking down while allowing it to blend into a luxuriously creamy sauce. Use about 1/2 to 1 cup per pound of beef and temper the sour cream first if concerned about curdling. Follow these tips for show-stopping beef stroganoff guaranteed to become a new family favorite.
What Is The Best Beef For Stroganoff?
This homemade recipe calls for beef stew meat.
You’ll think “oh of course” when you hear this fun fact, because I didn’t connect the dots for years until I read it somewhere.
You can buy a chuck roast and cut it up into cubes and theres your beef stew meat. Thats all beef stew meat is, just precut for you.
If you see a great deal on chuck roast but don’t want to cook it, this is just what you need. But if you want to make things as easy as possible, all you have to do is grab a package of beef stew meat.
Also, chuck roasts aren’t always the cheapest because they can have big chunks of fat attached to them, which makes them heavier and costs more.
If the price per pound is much lower than a package of stew meat, go for it. But if it’s not, stick with the package of stew meat because you won’t have to throw away any fat, which is also known as weight.
More Delicious Family Friendly Dinners
Can you freeze beef stroganoff with sour cream?
FAQ
Can you add sour cream to stroganoff without curdling?
How to improve the taste of beef stroganoff?
How do you thicken beef stroganoff sauce?
Can you reheat beef stroganoff with sour cream?
How do you make Beef Stroganoff with sour cream?
To make Beef Stroganoff with sour cream, sauté 1 clove of finely minced garlic for about 2 minutes and add it to the beef and sauce mixture. Alternatively, add about 1/2 teaspoon of garlic powder to the sauce mixture. For an extra saucy stroganoff, increase the flour to 2 tablespoons and the beef broth to 1 1/2 cups. Double the sour cream to 6 tablespoons. This recipe is for making Classic Beef Stroganoff on The Spruce Eats.
Can I substitute sour cream for Stroganoff?
You can substitute sour cream with (full fat) yogurt in Beef Stroganoff. The recipe can be left without mushrooms if preferred. Refrigerate leftover beef stroganoff, tightly covered, for 3 to 4 days. Reheat in the microwave or on the stovetop over medium heat until it’s heated through and the beef reaches 165°F.
How long does Stroganoff take to cook?
According to the recipe, it takes 2 hours to cook Beef Stroganoff. Although it can be attempted at 1 ½ hours, the meat is not tender enough. The decadent sour cream sauce is made by mixing it with tomato paste and savory beef broth.
How do you thicken the sauce for Beef Stroganoff?
Bring the sauce to a simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste. Add the cooked beef back in, including its plate juices. Simmer for 1 minute, then remove from the stove immediately. Serve the sauce over pasta or egg noodles, sprinkled with chives if desired.