Saucy Beef Stroganoff Recipe
Rich, creamy and delightfully yummy. This beef stroganoff recipe is soul satisfying and easy to recreate right in your kitchen. Authentic old world cooking that will hit the spot every time!
Servings: 4 people
Calories: 671kcal
Ingredients
- 1.5 lbs Beef (Eye Round or Top Round) Cut into thin 1 x 2.5 inch strips
- ½ cup Cream
- 3 tablespoon Butter Unsalted
- 2 tablespoon Olive Oil Divided
- 1 medium Onion Peeled & Sliced thin
- 2 Shallots Peeled & Sliced thin
- 1 clove Garlic Minced
- 12 oz Mushrooms Diced
- ¾ cup Sour Cream
- ½ cup Beef Stock Unsalted
- 1 tablespoon Dijon Mustard Whole Grain or Normal
- ¼ teaspoon Hungarian Paprika
- 1 pinch Nutmeg Ground
- ¼ teaspoon Balsamic Vinegar
- 1 teaspoon Arrowroot
- 1 tablespoon Water For slurry
- 1 bunch Parsley Chopped for topping
- ½ teaspoon Kosher Salt To taste
Instructions
- Add the thin cut beef strips to a bowl and cover with the cream. Make sure that the cream is coating all the beef. Allow the cream to tenderize the beef while preparing the other ingredients.
- In a large, heavy bottom saute pan, add the butter and 1 tablespoon Olive Oil. When the oil shimmers, add in the onions and a pinch of salt. Cook for 2 minutes, stirring. Add in the shallots and garlic. Cook for another minute until the shallots start to cook. Add in the mushrooms and cook for 3-4 minutes, stirring frequently so the garlic does not burn. When golden brown, remove from the pan and set aside.
- Add in the remaining tablespoon Olive Oil. When it shimmers, use tongs to remove the beef from the cream. Don't just pour the bowl into the pan! Shake the beef lightly over the bowl and add to the pan. Add a good pinch of salt and a few solid cranks of black pepper. You will see the beef release liquid quickly. Keep the heat on high and allow the moisture to cook off. You will see the moisture evaporate and the beef start to brown.
- When the beef is lightly browned, add the onion mixture back into the pan. Add in the mustard and beef stock. Deglaze the pan (scrape off the brown bits from the bottom). Mix well and let cook a minute or two.
- Reduce the heat to medium. Add in the cream, sour cream, paprika, nutmeg, balsamic vinegar. Mix well. Add in the Arrowroot slurry (mix the arrowroot with the water in a small bowl before adding to the stroganoff sauce). When the sauce is thickened, taste and adjust the seasoning. Now you're ready to eat!
Notes
If you purchase a different cut of beef (tenderloin for example) and don't want to marinate in the cream... that's fine! Just saute the beef with some salt, pepper and olive oil. The cream just allows us to use cheaper cuts of beef with super tender results.
After you have finished cooking the stroganoff, if it lands "flat" on your tongue add just a touch more balsamic. The acid will pick it right up. Or, you may need to adjust the salt in the recipe. Cream and sour cream just eat up salt.
Nutrition
Calories: 671kcal