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Video: How to Make Beef Stroganoff
The Best Beef for Stroganoff
You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. For a quick version, you can use ground beef instead of beef strips. It’s not particularly fussy, the bulk of the prep time comes from slicing the beef and mushrooms.
Origins of Beef Stroganoff
According to Food Timeline, Beef Stroganoff may have first appeared in Russian cookbooks in the mid 1800s, presumably named for a prominent member of the Stroganoff family. The dish became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII.
What Goes in Stroganoff Sauce?
Some versions of stroganoff use mustard, stock, and a little sour cream. Our version includes shallots, no mustard (though you could easily add some), and plenty of sour cream. If you want, you can substitute (full fat) yogurt for sour cream and leave out the mushrooms entirely.
More Stroganoff Recipes
Hamburger Stroganoff Turkey Stroganoff Hot Dog Stroganoff Rotisserie Chicken Stroganoff Slow Cooker Beef Stroganoff
If you want to make this dish ahead of time, wait until you’re reheating it to add the sour cream. We do not recommend freezing this recipe unless you do it without the sour cream. Thaw and add the sour cream when reheating, just before serving.
Keep Stroganoff Sauce from Curdling
Start with room temperature sour cream.Temper the sour cream by adding a few teaspoons of the hot liquid from the pan — one tablespoon at a time — before adding the sour cream to the pan.Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.Don’t simmer or boil the sauce once the sour cream has been added.
What to Serve with Homemade Beef Stroganoff
Easy Sauteéd Spinach Homemade Rye Bread Grilled Asparagus Green Beans With Bacon Caesar Salad
If you substitute yogurt for the sour cream, use full fat yogurt, and make sure to take the pan off the heat before stirring it in or it may curdle. While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots. Add salt and pepper to taste. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more.
