Beef Stroganoff

Never endure by way of dry chewy red meat or bland Stroganoff sauce once more – this recipe delivers!!

If you’ve ever chewed your method by way of dry, overcooked beef, you’re going to LOVE this Beef Stroganoff recipe! Just NULL easy guidelines for juicy, smooth beef:

1. utilizing the proper cut; and
2. the 30 Second Sear ( <– PS I fully made up this name)

The first rule is quite self explanatory – for a fast cooking recipe like Beef Stroganoff, you can’t get away with utilizing a higher price difficult cut like chuck beef.

Sure, you may do a sluggish cooker stroganoff (putting that on my list!).

But within the event you desire to make this retro vintage the method it’s meant and to journey all that Beef Stroganoff is when the meat is tender, juicy perfection, then there’s no getting round the reality which you simply may desire a nice high caliber steak that’s effectively marbled with fat.

I know, I know, you notice juicy steaks just like the rib eyes above and your intuition is to throw them at the barbie.

I pay attention you. I ought to battle the urge myself. But then I count number that sour cream mushroom gravy, and I remind myself that the in elementary terms technique to journey a really huge stroganoff is to make use of a nice steak, and it’s all good. We continue without regrets.

And now, the 2nd mystery to by no means endure by way of dry red meat in stroganoff again……

If you occur to have leftovers or are meal prepping, red meat stroganoff will hold for three to four days within the fridge. But be very cautious when reheating to now not overcook the beef!
Wondering you within the event you'll be able to freeze red meat stroganoff?

Yes you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very cautious to now not overcook the meat when reheating.

What to serve with red meat stroganoff

Serve it over noodles, pasta or mash – something that’s a correct car to slop up all that beautiful mushroom gravy. Try cauliflower mash for a low carb alternative!

If utilizing noodles or pasta, I suggest utilizing a brief pasta. It simply makes it simpler to eat, making certain you get a little bit of everything with lots of that sauce in each bite!

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Juicy strips of red meat smothered in a sour cream mushroom gravy - a fast dinner everybody will love! KEY STEPS: Sear red meat tremendous soon for optimum juiciness and use a big skillet (for fast sear + fast sauce reduction).

Ingredients

1. 600 g / 1.2 lb scotch fillet steak (boneless ribeye) (Note 1)
2. 2 tbsp vegetable oil , divided
3. 1 big onion (or 2 small onions), sliced
4. 300 g / 10 oz mushrooms , sliced (not too thin)
5. 40 g / 3 tbsp butter
6. 2 tbsp flour (Note 2)
7. 2 cups / 500 ml red meat broth , preferably salt reduced
8. 1 tbsp Dijon mustard
9. 150 ml / 2/3 cup sour cream
10. Salt and pepper

Serving:

• 250 - 300 g / 8 - 10 oz pasta or egg noodles of option (Note 3)
• Chopped chives , for garnish (optional)

Instructions

• Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut lengthy ones in half), discarding extra fat.

• Sprinkle with a pinch of salt and pepper.

• Heat 1 tbsp oil in a big skillet over excessive heat. Scatter half the meat within the skillet, QUICKLY unfold it with tongs. Leave untouched for 30 seconds till browned. Turn red meat soon (as finest you can!). Leave untouched for 30 seconds to brown. Immediately take away onto a plate. Don't fear about pink bits and that it'll be uncooked inside.

• Add last 1 tbsp oil and repeat with last beef.

• Turn warmth down to medium high. Add butter, melt. Then upload onions, cook dinner for 1 minute, then upload mushrooms.

• Cook mushrooms till golden. Scrape backside of fry pan to get all of the golden bits off (this is flavour!).

• Add flour, cook, stirring, for 1 minute.

• Add half the broth whereas stirring. Once incorporated, upload last broth.

• Stir, then upload sour cream and mustard. Stir till incorporated (don't fear if it seems split, sour cream will "melt" because it heats).

• Bring to simmer ,then cut back warmth to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), regulate salt and pepper to taste.

• Add red meat once more in (including plate juices). Simmer for 1 minute, then take away from range immediately. (Note 4)

• Serve over pasta or egg noodles, sprinkled with chives if desired.

Recipe Notes:

1. Best cut of pork for stroganoff - use respectable to nice high caliber quickly cooking cut of pork such as:

• boneless rib eye (aka scotch fillet)
• boneless sirloin, sirloin steak tips
• pork tenderloin

          I do now not recommend: pork spherical steak (aka topside), skirt, flat iron, hanger.
          Pork is also used - pork stroganoff is discovered in Russia too.
2. Flour - any is nice here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour     (for Gluten unfastened stroganoff sauce)
3. Serving - I like serving this with brief pastas, incredibly than lengthy pastas. Easier to eat. It's also huge with mashed potato, rice, polenta - something that is strong to slop up all that gravy!
4. Sauce thickness: You could make sauce thinner with contact of water within the event you want, but DO NOT maintain simmering to thicken as soon as the meat is added, it's going to overcook the beef.
5. Storage - 3 to four days within the fridge, also freezes fine. Thaw absolutely then reheat carefully, being certain to now not overcook the beef!
6. Nutrition per serving, assuming 5 servings (serves four hearty servings or 5 wise servings), excludes pasta.