Beef Stroganoff Recipe - Gwen's Nest (2024)

FAQs

What is the most tender cut of beef for beef stroganoff? ›

Any tender steak cut can be used in place of tenderloin. I recommend hanger steaks or flap meat (sometimes labeled sirloin tip in the Northeast). If using an alternative steak cut, I advise cooking to medium-rare instead of rare.

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

If too runny, add more flour-water mixture and if too thick, add more sour cream. Serve noodles with stroganoff mixture over the top.

From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.

Traditional goulash is a type of soup or stew that uses a cheaper cut of meat suitable for slow cooking as well as peppers. Meanwhile, stroganoff is a creamy dish that uses higher-quality meat and mushrooms.

Elevate the comfort. Stir in chopped fresh mushrooms and additional dollop of sour cream just before serving. Sprinkle with fresh parsley.

My secret ingredient in beef stroganoff is just a touch of nutmeg. This aromatic spice works so well with the rich, creamy sauce and is a nod to the dish's origins. You don't need much, just a little more than half a teaspoon.

The "secret" in this recipe that makes it so special is treatment of the meat with the baking soda. It ensures a wonderfully tender and velvety beef (you can use the same process with your Mongolian Beef recipe to get the same texture that the restaurants achieve).

Full-fat Greek yogurt will offer the closest approximation of sour cream's flavor and texture, and can be used as a one-to-one replacement for sour cream. If you'd like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.

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.

Why does my stroganoff taste sour? ›

Add too much sour cream and its sourness will overwhelm the sauce and make it too acidic to enjoy; too little and your dish might just seem dry or lacking in richness. To find the ideal balance, start with a moderate amount of sour cream, mix it in, and taste the sauce.

Great homemade beef stroganoff features a thick, flavorful sauce made with the help of a slurry of flour and broth. Bringing everything to a boil towards the end of your cook time really helps to thicken the sauce in our Classic Beef Stroganoff dish, while adding sour cream afterwards makes it deliciously creamy.

Cooking: Stack beef Sirloin Tip Steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.

Cooking at too high a heat is a common culprit behind curdling Stroganoff. Slow things down and above all, never allow the sauce to boil.

Smetana - No list of russian food would be complete without sour cream (smetana in Russian). It's impossible to eat soups or dumplings without sour cream, and it is also used as an ingredient in a large number of dishes, from appetizers to desserts to baked goods.

What to serve with beef stroganoff. Serve it over noodles, pasta or mash – anything that's a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low carb alternative! If using noodles or pasta, I recommend using a short pasta.

Popular choices include boneless ribeye, sirloin, and tenderloin. You can technically make beef stroganoff with any beef, but the reason why chefs choose tender cuts is that stroganoff involves flash-frying thin strips of meat before cooking them briefly in a sauce.

I love the texture of sour cream in my beef stroganoff, but a greek yogurt would work great too.

American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply "goulash".

How do you elevate boxed stroganoff? ›

Be it cheesiness or something else. I'm not big on mushrooms and the like, so my usual goto of spicing it up is to add the meat, then garlic powder, onion powder, salt, pepper, pinch of paprika(sometimes none), small amount of cavenders, and occasionally, if Im in a sweet mood, brown sugar.

We don't recommend preparing more than two boxes at a time. To make two boxes, follow the range top directions, but use double the amount of added ingredients listed in the directions for one box (margarine and water, for example).

Broth: This recipe uses a combination of beef and chicken broth for depth of flavor. All beef broth can be used if preferred. Pasta: Medium pasta shells, rotini, and bowtie pasta are all great options for this recipe. If you like extra-extra saucy pasta, use just under 1/2 lb.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

Insert an instant-read thermometer into a few random cubes at the end of the cooking time to make sure that they are at least 145 degrees F, which is medium-rare. Do not cook them over 180 degrees or they will become tough.