I’m not entirely convinced that there are much better dishes than a classic beef stroganoff. Rich, gooey, and sinfully delicious, it’s the kind dish that keeps you coming back for more…and more…and more. What I love about beef stroganoff is that everyone seems to have their own version that they absolutely SWEAR by. That being said, I’m always interested to hear how others make it so I can incorporate their tips and tricks into my very own tasty interpretation.
Matt, my boyfriend and I are going to Russia in a few weeks which is my total inspiration for making this dish. My travels inspire a lot of my cooking, as I find its a great way to continue to connect with the places you have been and learn about the places you want to go. As for beef stroganoff, it is a relatively quick and easy dish to get your toes wet when it comes to Russian cooking. Opt for a cast iron skillet if you happen have one handy, as its non-stick nature allows for that amazing flavorful char that ultimately melts back into the dish for maximum yumminess. Don’t be afraid to make your own tweaks and edits to make this dish entirely your own.
It’s the perfect uber indulgence for your weekly cheat day, the evocative nature of beef stroganoff makes it not only a crowd pleaser, but a full on international treasure.
- 1 pound cubed beef chuck
- 2 ounces butter
- 1/2 onion – sliced
- 1/4 tsp minced garlic
- 2 tablespoons all-purpose flour
- 3 cups of beef stock
- 1/2 tsp prepared English mustard
- 1/2 cup white mushrooms
- 1/4 cup of dry white wine or vermouth
- 1/4 sour cream
- Salt and white petter to taste (you can use black too)
- Extra wide egg noodles
- Fresh parsley
- Season meat with 1/2 teaspoon of both salt and pepper.
- In a large skillet over medium heat, melt the butter and brown the beef on all sides, then push the beef off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef cubes.
- Stir the flour into the juices on the empty side of the pan to form a roux. Then slowly pour in beef broth and bring to a boil, stirring constantly. This will form the base of the sauce.
- Lower the heat and stir in the mustard. Cover and simmer for 1 hour or until the meat is tender. Stir occasionally to prevent sticking and if necessary add more stock to keep the sauce saucy.
- In the meantime, sauté the mushrooms and garlic in a little butter until cooked through. Reserve any juices that sweat form the mushrooms.
- Five minutes before serving, stir in the wine or vermouth. Cook for a few minutes to burn off some of the alcohol taste.
- Stir in the mushrooms and any juices, and sour cream. Heat briefly then salt and pepper to taste.
- Pour the beef stroganoff over cooked buttered egg noodles and top with fresh parsley