Beef Stroganoff food recipes
Beef Stroganoff food recipes Super rich flavors perfect for a chilly evening. Get the recipe from lovefoodrecipes. Beef stroganoff is the ultimate cold weather dinner. Usually, dishes this hearty take hours of simmering or braising, but not ours. With a few flavor-building tips, you’re only an hour away from perfect stroganoff, which makes it perfect for weeknights. What are you waiting for?!
Sear your beef.
A deep, golden sear is key to building your flavors. Those crunchy, caramelized edges deliver an unmistakably savory taste. Season your meat generously, get your pan and oil nice and hot, and sear all sides of the beef. Once the onions and other aromatics hit the pan and release their liquid, you’ll begin scraping up all those brown bits (DO NOT GET RID OF THEM!), which are the building blocks for stroganoff’s savory, tangy sauce.
Thicken your sauce.
Everyone knows the gravy is the best part of stroganoff. Ours is a total flavor bomb. What’s in it: sharp Dijon mustard, rich tomato paste, fresh thyme, umami-rich Worcestershire, and tangy sour cream. But the real unsung hero here—and what really brings the sauce together—is the cornstarch slurry. A slurry sounds like a hard concept, but it’s just a mixture of cold liquid and cornstarch that will help thicken pretty much anything. Whisk a little bit of your broth with cornstarch, then pour it back into the pot, and watch it transform.
Bring back the egg noodle.
Beef stroganoff is typically served over egg noodles, and we stand firmly by that. If you’re not into that, you could also serve stroganoff over mashed potatoes or rice if that’s what you’ve got on hand, but egg noodles are really the perfect vessel here. Your sauce will cling to their nooks, they’re tender (“al dente” doesn’t exist in the world of noodles), and the rich, eggy taste can’t be beat. Plus, they cook in like five minutes.
Looking for more things to do with egg noodles? Try our ridiculously good noodle kugel.
Freshly ground black pepper
- Prepare egg noodles according to package instructions and toss with butter while still hot.
- In a large skillet over medium-high heat, heat vegetable oil. Add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove beef and place in a large bowl.
- Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with beef.
- Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.
- In a small bowl, whisk some of the hot broth into your cornstarch. Stir into broth along with reserved beef and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.
- Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.