Beef Stroganoff
This recipe guides you in preparing a classic Beef Stroganoff. It features tender beef stew meat, mushrooms, and onions simmered in a rich, savory sauce with beef stock, soy sauce, and mustard. Finished with a creamy blend of sour cream and cream cheese, it's served over buttered extra-wide egg noodles and garnished with fresh parsley.
Equipment
- 1 Dutch Oven or Large, Heavy Pot
- 1 Large Pot For cooking noodles
- 1 Wooden Spoon For scraping fond
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1 1/2 pounds beef stew meat cut into thin strips about 2 inches long and 1/2 inch wide
- 2 cups button mushrooms sliced
- 2 cloves garlic minced
- 1 medium Spanish onion sliced
- 2 cups beef stock
- 2 tablespoons soy sauce
- 2 tablespoons grainy mustard
- 1 bay leaf
- 4 sprigs fresh thyme
- 12 ounces extra-wide egg noodles
- 1 cup sour cream
- 3 ounces cream cheese cut into cubes and softened
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley roughly chopped
Instructions
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
Notes
Browning the beef in batches is crucial; overcrowding the pan will steam the meat instead of searing it, preventing the development of deep, rich flavor. Ensure you thoroughly scrape up the 'fond' (brown bits) from the bottom of the pot after browning the meat and sautéing the aromatics – these bits are concentrated flavor. The long simmering time is essential for transforming the stew meat into tender, melt-in-your-mouth perfection. When adding the sour cream and cream cheese, ensure they are softened and incorporate them off the heat or at a very gentle simmer to prevent curdling, yielding a smooth, luxurious sauce. Always taste and adjust seasoning with salt and pepper at the very end.