Though, to be honest, I grew up eating the boxed Hamburger Helper variety. I love Ground Beef Stroganoff. I initially tried the real deal, and wow—something very unique—not until I was a little older. The sour cream adds just the correct amount of richness and acidity; the sliced beef is so soft; the mushrooms and onions are caramelized just exactly. You might present it over mashed potatoes, creamy polenta, or egg noodles. With largely cupboard basics, here’s how to create this substantial, very cozy meal at home.
The Reason You Will Love It:
Seasoning and tenderizing beef in a sealed bag maintains the simplicity and cleanliness of the operation.
There are more mushrooms needed in beef stroganoff! I add a lot to make it more filling and very rich in taste.
Essential components in beef stroganoff
One beef: Good low-cost choices include top sirloin and flank steak, but boneless ribeye or beef tenderloin will help you make this somewhat more elegant.
By quartering button or cremini mushrooms, one guarantees they won’t shrink down too much during cooking.
Caramelizing onions with mushrooms gives a great abundance of creamy, buttery taste.
The secret to a thickened sauce and swiftly browned beef is flour.
Use a low-sodium broth to create your sauce such that it is not overly salted.
The hallmark of this creamy sauce is a large dollop of sour cream mixed in at the last turn.
Making Ground Beef Stroganoff: Techniques and Ingredients
Get ready the beef and veggies. Quarter mushrooms, thinly slice meat against the grain, and cut yellow onions carefully. (This is also a good time to prepare something to eat with the stroganoff or boil water for egg noodles.)
Slice the beef gently. In a sealable plastic bag, toss the steak strips, flour, salt, pepper, and spicy paprika. Shake to evenly coat; then, with a meat pounder or rolling pin, gently tenderize the beef.
Brown the meat. About thirty seconds on each side, cook the beef in a heated skillet until slightly browned. Arrange on a platter.
Turn the veggies caramelized. Cook mushrooms and onions until quite browned. Add a little extra all-purpose flour; then, deglaze the pan with white wine.
Prepare the sauce. Add low-sodium beef broth and boil until half reduced. Stir till creamy and smooth, adding sour cream, Worcestershire sauce, and Dijon mustard.
Eat the stroganoff last. Return the beef to the skillet until just warmed through; then, garnish with fresh herbs and serve over egg noodles or another side of your preference.
Useful substitutions:
Trade half or all of the mushrooms for different kinds like oyster, maitake (hen of the woods), beech, and shiitake.
Make a vegetarian stroganoff using veggie broth and additional mushrooms and onions instead of meat.
Making Head Notes and Storage Advice:
To save time later on, cut the onions, mushrooms, garlic, and meat up to one day ahead of time.
What would go with Beef Stroganoff?
Like this endive salad, chicory salad, or mile-high salad, a basic, brilliant salad
Green beans from garlic, garlic
Simple sautéed greens or sautéed vegetables Brocca
Ingredients:
12 ounces (0.45 kg). young bella, cremini, or button mushrooms
One big yellow onion.
2 cloves of garlic
One half pound of top sirloin, boneless ribeye, beef tenderloin, and flank steak.
Three tablespoons all-purpose flour split up
3/4 teaspoon of hot paprika
One teaspoon kosher salt, plus more as needed.
One tablespoon of neutral oil, say grapeseed or canola.
Three tablespoons of unsalted butter, split in half.
One-fourth cup dry white wine.
One (14.5-ounce) can of low-sodium beef or chicken broth (approximately two cups).
Two-thirds of a cup sour cream
One teaspoon Dijon mustard.
One and a half teaspoons Worcestershire sauce
Freshly ground black pepper
Optional: two teaspoons of finely chopped fresh parsley leaves or chives.
For serving cooked egg noodles, polenta, or mashed potatoes.
Guidelines:
Cut into eighths if large, trim and quarter 12 ounces (0.45 kg) baby bella, cremini, or button mushrooms. Slice one large yellow onion thinly and half-wise—about one and a half cups. Just cut two garlic cloves finely.
Cut 1 1/2 pounds of top sirloin, boneless ribeye, beef tenderloin, and flank steaks against the grain into 1/2-inch-thick slices. Cut the lengthy slices crosswise into 1-inch-long pieces. Stuff it into a big plastic bag. To flatten somewhat and tenderize the beef, gently pound it using the flat side of a meat pounder or rolling pin.
Add one teaspoon of kosher salt, three-fourths of a teaspoon of hot paprika, and two tablespoons of all-purpose flour. Seal the bag and shake until the beef coats all sides equally.
In a large pan set over high heat, one tablespoon of neutral oil should shimmer. Working in batches, put the beef slices in a single layer and sear until browned on the outside but still rare within, 30 to 60 seconds on each side, lowering heat as necessary to prevent burning.
Move to a dish. Drizzle the seared beef with any last flour mixture from the bag.
Turn the heat to medium-high and slide one tablespoon of unsalted butter into the pan. Add the onions once melted and cook, stirring now and again until, around four minutes, the onions start to soften and turn translucent.
Add the mushrooms and a sloshful of kosher salt. Cook, stirring often, for ten to fifteen minutes until the onions and mushrooms are deeply caramelized.
Add the garlic, the leftover 1 tablespoon of all-purpose flour, and the last 2 tablespoons of unsalted butter. Stirring till the butter melts and the mixture smells around thirty seconds can help Add one-fourth cup dry white wine and, with a wooden spoon, scrape any browned bits from the bottom to the pan. Cook until the wine becomes roughly half reduced. Bring low-sodium beef or chicken broth, one (14.5-ounce) can, to a boil. Cook for roughly five minutes until half reduced.
Cut the heat to medium-low. Add one 1/2 teaspoon Worcestershire sauce, two-thirds cup sour cream, and one tablespoon Dijon mustard. Stirring until the sour cream is completely blended can help you not to worry if it first seems broken or divided. In the pan, return the steak and any gathered juices. Cook, stirring now and again, until the steak turns medium-rare—about three minutes.
Turn off the pan’s heat. Taste and season as advised using freshly ground black pepper and kosher salt. If preferred, garnish with freshly chopped parsley or chives. Two tablespoons of present overcooked polenta, mashed potatoes, or egg noodles.