What is the best type of beef to use for beef stroganoff?

The ideal beef cuts for stroganoff are tender and quick-cooking, such as boneless ribeye, sirloin steak, or beef tenderloin. These cuts sear quickly and stay juicy. While stewing beef or beef chuck can be used, they require longer cooking times and may change the texture of the dish. Avoid tough cuts like round steak unless slow-cooked, as they can become dry and chewy.

What ingredients are typically used to make stroganoff sauce?

Stroganoff sauce is a creamy mixture made from beef broth, sour cream, and mustard, often thickened with a bit of flour. Sautéed onions and garlic add aroma, while mushrooms contribute earthiness. Worcestershire sauce or similar condiments can enhance the umami flavor. The combination produces a rich, tangy gravy that complements the beef.

Can I prepare beef stroganoff in advance and freeze it?

Yes, beef stroganoff freezes well. Freeze the cooked dish in airtight containers once cooled. When reheating, thaw it overnight in the refrigerator for best results and warm gently on the stove to avoid overcooking the beef or causing the sour cream to separate. This makes it convenient for meal prep without sacrificing flavor.

What are good side dishes to serve with beef stroganoff?

Classic accompaniments include buttered egg noodles, which soak up the sauce perfectly. Mashed potatoes, rice, or kasha also work well. Choose simple starches that won’t overpower the creamy sauce. A side of steamed green vegetables or a light salad can add balance and freshness to the meal.

How did beef stroganoff originate?

Beef stroganoff originated in Russia during the 19th century. It is believed to have been created by a French chef working for Count Stroganoff, a Russian nobleman. The dish gained popularity due to its rich sauce and tender beef, and the earliest known recipe was published in a Russian cookbook in 1871.

Beef Stroganoff Recipe with Creamy Sauce and Tender Beef

Name: beef stroganoff
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Russian
Ingredients: – 900 grams (2 pounds) beef chuck roast, trimmed and cut into strips; – ½ teaspoon salt; – ½ teaspoon ground black pepper; – 4 tablespoons (about 56 grams) butter; – 4 green onions (white parts only), sliced; – 4 tablespoons all-purpose flour; – 500 ml (2 cups) beef broth (low sodium preferred); – 1 teaspoon prepared mustard (Dijon or similar); – 170 grams (6 ounces) sliced mushrooms (fresh preferred); – 80 ml (⅓ cup) sour cream; – 80 ml (⅓ cup) white wine (optional); – Additional salt and pepper, to taste; – Cooked noodles, egg noodles, or rice for serving

Description

🥩 Beef Stroganoff features tender strips of beef simmered in a creamy mushroom sauce, providing a comforting and satisfying meal.
🍄 This classic recipe is easy to prepare and pairs wonderfully with noodles, rice, or mashed potatoes for a hearty family dinner.

Ingredients

– 900 grams (2 pounds) beef chuck roast, trimmed and cut into strips

– ½ teaspoon salt

– ½ teaspoon ground black pepper

– 4 tablespoons (about 56 grams) butter

– 4 green onions (white parts only), sliced

– 4 tablespoons all-purpose flour

– 500 ml (2 cups) beef broth (low sodium preferred)

– 1 teaspoon prepared mustard (Dijon or similar)

– 170 grams (6 ounces) sliced mushrooms (fresh preferred)

– 80 ml (⅓ cup) sour cream

– 80 ml (⅓ cup) white wine (optional)

– Additional salt and pepper, to taste

– Cooked noodles, egg noodles, or rice for serving

Instructions

1-Prep the beef and vegetables: Trim excess fat and gristle from 900 grams (2 pounds) of beef chuck roast and cut into strips measuring about ½-inch thick by 2 inches long. Season with ½ teaspoon salt and ½ teaspoon ground black pepper. Slice 170 grams (6 ounces) of fresh mushrooms and slice the white parts of 4 green onions.

2-Sear the beef: Melt 4 tablespoons (56 grams) of butter in a large skillet over medium heat. Brown the beef strips quickly in batches, avoiding overcrowding so the meat sears instead of steams. Once browned, push the beef to one side of the pan.

3-Cook the aromatics: Add sliced green onions to the pan, stirring and cooking for 3 to 5 minutes until softened. Push them aside with the beef strips.

4-Prepare the sauce base: Stir 4 tablespoons of all-purpose flour into the empty side of the pan with the pan juices, cooking briefly to cook out raw flour taste. Gradually pour in 500 ml (2 cups) of beef broth, stirring constantly to prevent lumps. Bring the mixture to a boil.

5-Simmer the beef: Lower the heat and stir in 1 teaspoon of prepared mustard (Dijon or similar). Cover and simmer gently for about 1 hour until the beef is tender.

6-Finish the sauce: About 5 minutes before serving, stir in the mushrooms, 80 ml (⅓ cup) sour cream, and 80 ml (⅓ cup) white wine (optional). Cook until heated through. Taste and adjust salt and pepper as needed.

7-Serve: Spoon beef stroganoff hot over cooked noodles, egg noodles, or rice. Garnish with fresh parsley if desired for a touch of color and freshness.

Notes

🍄 Use fresh mushrooms for better flavor and texture.
🔥 Sear the beef quickly over medium-high heat to develop rich flavor without overcooking.
⏳ Adjust cooking time for tougher cuts by simmering longer or tenderizing with velveting techniques.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Sautéing and simmering
Cuisine: Russian

Nutrition

Serving Size: 1 serving
Calories: 440 kcal
Sugar: 2 g
Sodium: 500 mg
Fat: 32 g
Saturated Fat: 16 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 130 mg

Keywords: Beef Stroganoff, Creamy Beef, Mushroom Sauce, Tender Beef