Quick and Easy Beef Stroganoff with Mushrooms Recipe
Comfort Food at its Best!
Beef Stroganoff is a traditional Russian dish that is made with sautéed pieces of beef, mushrooms, and onions (I prefer shallots) that are cooked in a sour cream-based sauce.
It’s a quick meal and not a long stewed casserole as it appears. It’s a great way to use up the trimmings of your beef tenderloin. That’s why many restaurants have it on the menu!
The dish is typically served over a bed of egg noodles or rice, although it can also be served with other types of pasta, such as fettuccine or pappardelle. The dish is known for its rich, creamy texture and the combination of flavours from the beef, mushrooms, and onions.
The origins of Beef Stroganoff can be traced back to the 19th century, when it was said to have been a favourite dish of the Stroganov family, who were prominent merchants and industrialists in Russia. The dish gained popularity in the Soviet Union during the mid-20th century and eventually spread to other parts of the world. Today, it is a popular dish in many countries and can be found on the menus of both traditional and modern restaurants.
Beef Stroganoff can be made with various cuts of beef such as (eye fillet) tenderloin, sirloin, or rump. The key to making a great stroganoff is to use a high-quality cut of beef, brown it well and then cook it until it's tender. Do not boil the beef by packing too much at once. The sauce is usually made by sautéing onions, mushrooms, and a touch of garlic, then incorporating some flour, beef broth and a splash of sour cream to make a rich and flavourful sauce that's perfect for coating the beef and pasta. With the right ingredients, beef stroganoff can be a delicious and comforting dish that is perfect for a cosy dinner at home.
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The Secret To Delicious Beef Stroganoff | Dinner in Less Than 30 Minutes
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Beef Stroganoff is one of those underrated classics that we tend to forget about. This hearty and delicious (2 Pot) meal, comes together in 30 minutes or less and is perfect for a quick weeknight meal or meal prep. With a few additional tips and tricks in this video, you'll be able to add this to your weekly rotation and love it! Let's #MakeItHappen
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Shopping List:
1 lb Ribeye Steak (Sirloin or Strip works well too)
2 cups chopped mushrooms (bella, cremini, or white)
1 lb egg noodles
1 onion
2 cups beef broth
2 tbsps butter
1 tbsp garlic paste
1 tbsp dijon mustard
1-2 tsps soy sauce
2 tsps worcestershire sauce
1 tsp better than bouillon veggie base
2 tbsps all purpose flour
1/2 cup sour cream
salt, pepper, garlic, onion powder, smoked paprika
chopped parsley
Classic Comforting Beef Stroganoff with Buttered Noodles
Beef Stroganoff is one of those comfort foods that's also really fun to make. So much fun technique!
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-- RECIPE --
▪2lbs/1kg thin cut sirloin
▪50g or 3Tbsp soy sauce (for marinade)
▪35g or 2Tbsp worcestershire (15g for beef marinade, 20g for sauce)
▪200g/1 med white onion, medium diced
▪450g/1lb crimini or button mushrooms, sliced
▪4-5 large garlic cloves, minced/pressed
▪High smokepoint oil (canola, grapeseed, avocado, etc)
▪Salt
▪175g/1 glass dry white wine
▪25g or 1.5Tbsp tomato paste
▪15g or 2Tbsp ap flour (or substitute with GF flour)
▪400g or 1 2/3c beef broth (either homemade bone broth or store bought with 3 packets of powdered gelatin stirred in)
▪25g 1 2/3Tbsp dijon mustard
▪3g or 1.5tsp black pepper
▪450g/1lb Campanelle pasta (bronze die cut if you can find it)
▪65g/.5 stick unsalted butter, cut into chunks
▪75g or 1/3c heavy cream
“Jaccard” sirloins by poking many times on both sides with a fork (or use a jaccard tenderizer if you have one)
Place steaks into a bag or container with soy sauce and 15g of worcestershire, making sure to coat well and refrigerate for 15-20min. Dry beef well with towels before searing.
Add a long glug of oil to pre heated heavy bottomed pot (over high heat) and carefully lay in steaks, making sure to press down on each for several seconds. Cook steaks on side 1 for about 90 seconds or until nicely browned. Flip to side 2 and cook for another 2-3 minutes. Transfer steaks to a plate to rest. Temp should read about 128-130F/53-55C.
Add another squeeze of oil into the steak pot. Add mushrooms and pinch of salt, using a wooden spoon to scrape up beef fond. Saute for 4-5 minutes or until mushrooms have released some moisture, and most of the beef fond is scraped up.
Add chopped onion and another pinch of salt. Stir and continue to saute for 3-4min, stirring every minute and continuing to scrape up fond on the bottom of the pan. Add garlic and cook for 10-15 seconds, then add wine. Stir to deglaze bottom of the pan. After about a minute or when wine has reduced, add tomato paste and flour. Stir. After about a minute of frying, flour and tomato paste should have glazed the bottom of the pot.
Add beef broth. Stir to work up glaze from bottom of the pot and bring to a simmer. Stir in mustard, worcestershire, and black pepper. Reduce heat to low and simmer for 10 minutes, covered. When ready, the sauce should be thickened and glossy.
Stir in heavy cream.
Add pasta to a pot of boiling, well salted water, stir and cook per package instructions (8-9min)
When cooked to al denta, drain pasta, leaving about 1/4c of pasta water in the pot with the noodles. Add butter to the noodles and stir to emulsify as it melts.
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TO FINISH THE BEEF STROGANOFF
Slice steaks against the grain then cut in half (or into bite sized pieces) and add steak + any juices on the plate into the reduced mushroom wine sauce and stir. Cover and cook over low heat for about a minute. Taste for seasoning and salt if needed.
Top buttered noodles with beef stroganoff sauce and garnish with chopped dill and parsley.
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CHAPTERS
0:00 Intro
0:23 marinating and tenderizing the beef
1:36 prepping the veg
2:34 searing the beef
3:48 mushroom wine sauce & boiling pasta
7:17 Tippsy sake (ad)
8:27 Buttering the noodles and slicing the steaks
9:48 Finishing the sauce and plating
11:30 Let’s eat this thing
#beefstroganoff #stroganoff
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Easy Beef Stroganoff Recipe
ingredients:
1 lb. sirloin steak
1 onion
2 cloves garlic
300g brown mushrooms
1 tbsp butter
1 tbsp plain flour
1 cup beef broth
3/4 cup cooking cream
1/4 cup sour cream
1 tbsp Worcestershire sauce
1/2 tsp dijon mustard
salt and pepper to taste
drizzle of olive oil
spring onion to garnish
pasta or mashed potatoes to serve
Beef Stroganoff - The Most Comforting Cold Weather Dish
Today we're making beef stroganoff. This is a hearty recipe that's perfect for fall and winter. I used flank steak, but other cuts such as skirt, ribeye, sirloin, or even fillet if you're feeling fancy will work nicely.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the seared steak
1 1/2 pounds (680g) flank steak - cut into thin 2-inch long strips against the grain
1 tablespoon (17g) Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
2 teaspoons allspice
2 tablespoons (28g) vegetable oil
For the stroganoff
1 pound (454g) wide egg noodles
6 tablespoons (84g) olive oil - divided
1 1/2 pounds (680g) cremini mushrooms - thick sliced
6 tablespoons (84g) butter - divided
2 medium yellow onions - sliced
6 cloves garlic - minced
1/4 cup (32g) flour
1/2 cup (120g) dry white wine
3 cups (720g) low-sodium beef stock - divided
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
2 tablespoons (30g) Dijon Mustard
2 tablespoons (34g) Worcestershire sauce
1 cup (240g) pasta water - will not need all of it
2 tablespoons flat leaf parsley - minced, optional
salt and pepper - to taste
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Gourmet Hamburger Helper (One-Pan Beef Stroganoff) | Food Wishes
This ground beef stroganoff noodles recipe is an easy, shortcut version of classic beef stroganoff made in one-pan. This comfort classic was inspired by a certain packaged food invented to help hamburger. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Ground Beef Stroganoff Noodles, follow this link:
You can also find more of Chef John’s content on Allrecipes: