A classic dinner idea and a very comforting meal. It can be served over pasta or rice, and it’s a favorite of mine to keep on rotation!

Today we’re making beef stroganoff, so flavorful and perfect for nights when you’re craving something filling and comforting. Serve it over buttered egg noodles, steamed rice, or creamy mashed potatoes. My personal choice for the evening was pappardelle !!

Few tips:

• I like to keep the fat on my steak because it adds so much flavor, especially when I cook the onions in the leftover fond from the beef
• Don’t overcrowd the pan when searing the beef. You want it to brown, not steam, so do it in batches
• Make sure your beef is really dry before seasoning; it helps get that nice sear
• Let the sour cream sit at room temperature before adding it to the sauce. Cold sour cream can curdle and make the sauce grainy. To avoid this, stir a little warm sauce into the sour cream first, then add it slowly to the pan. Keep the heat low so the sauce stays smooth!
• Deglaze the pan with some stock after the mushrooms and spices to pick up all those browned bits
• If the sauce feels too thick, add a little of the reserved pasta water until it’s silky and smooth
• A teaspoon or two of apple cider vinegar at the end really brightens everything up and balances the richness
• Keep the heat low once the sour cream and beef go back in, you don’t want to boil it or the sauce could curdle

Here’s a video to guide you along the process:

Process:

Beef Stroganoff

A classic dinner idea and a very comforting meal. It can be served over pasta or rice, and it’s a favorite of mine to keep on rotation!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner

Servings 4 to 6

Ingredients

  

Steak

• 2-3 tbsp Avocado oil
• 1 1/2 lbs Ribeye, top sirloin, or chuck beef, thinly sliced against the grain I like to leave the fat on my steak for extra flavor
• Dymond Crystal kosher salt

Sauce

• 2 tbsp salted butter
• 1 large Yellow onion thinly sliced
• 1 tbsp Sugar
• 12 oz Mushrooms of your choice
• 3-4 cloves Garlic, grated
• 2 tbsp Tomato paste 33 grams
• 1 tsp Garlic powder
• 1 tsp White pepper
• 1 tsp Onion powder
• 1 tsp Paprika
• 1 tsp White pepper
• 1/2 tsp Freshly cracked black pepper
• 1/2 tsp Fine sea salt
• 1 tbsp Dijon mustard
• 1 1/2 cups Good-quality beef or vegetable stock
• 1 tbsp Worcestershire sauce
• 1 tsp Fresh thyme leaves finely chopped
• 1-2 tsp Apple cider Vinegar
• 3/4 cup Full-fat sour cream, room temp 6 oz
• 14 oz Pappardelle or pasta of choice
• 1/4 – 1/2 cup Reserved pasta water
• Fresh parsley, finely chopped for garnish
• Parmesan, freshly grated for garnish

Instructions

 

• Bring a large pot of well-salted water to a boil
• Pat the beef completely dry with paper towels, Let it sit at room temperature for about 15 – 30 minutes. I like to keep the fat on my steak, as it adds extra flavor to the dish. After letting your beef sit, season generously with demoed crystal kosher salt
• Heat a large heavy skillet over medium-high heat. Once hot, add the avocado oil. add half the beef in a single layer. Do not overcrowd the pan. Let it sear undisturbed for 1–2 minutes until deeply browned, then flip and cook briefly on the other side. The beef should still be slightly pink inside. Transfer to a plate and repeat with the remaining beef
• Reduce heat to medium. Add the butter. Add the onions with your 1 tbsp of sugar and cook them in the residual fond left from the steak, about 5 minutes, stirring occasionally, until soft and lightly golden
• Add the mushrooms. Spread them out and let them sit undisturbed for a few minutes before stirring. Cook until their moisture releases and evaporates, about 10 minutes
• Stir in the garlic and cook for 30 seconds. Add the garlic powder, onion powder, paprika, white pepper, black pepper, and tomato paste, salt, pepper and cook for 1–2 minutes, stirring until the tomato paste darkens slightly
• Add the Dijon mustard and stir to combine. Pour in about 1/2 cup of the beef stock to deglaze the pan if needed, scraping up all the browned bits. Let it reduce slightly for about 3 minutes on medium heat, then add the remaining stock, Worcestershire sauce, and thyme. Simmer gently for 5–7 minutes until the sauce thickens slightly
• Meanwhile, cook the pasta just shy of al dente. Reserve 1/2 cup pasta water before draining
• Reduce the heat under the sauce to low. Stir in 1 teaspoon apple cider vinegar. Taste and add the second teaspoon gradually if more brightness is needed. Stir in the sour cream gently until smooth and silky. If the sauce feels too thick, add a splash of reserved pasta water. But if youre happy with your sauce, the pasta water isn't necessary
• Taste and adjust salt if necessary
• Return your beef to the skillet. Let it simmer gently for 2–3 minutes, just until the beef is warmed through. Dont boil once the sour cream is added
• Toss the pasta directly into the sauce or spoon the stroganoff generously over it. Finish with chopped parsley, freshly grated parm, and additional freshly cracked black pepper to taste

Keyword beef, beef stroganoff, bread recipe, dinner