Easy Stroganoff Recipe with Ground Beef • Longbourn Farm (2024)

FAQs

What if my stroganoff is too thick? ›

If your beef stroganoff is too thick, add a bit of water. You can also substitute the cubed sirloin for the ground beef.

Beef stroganoff started as a peasant dish in Russia, being a common way for peasants with enough money to buy meat to use it and make it last. The dish is served with cubes of beef in a cream sauce, spread over wide noodles. The dish's name has unknown origins, but it may be named after the prominent Count Stroganov.

The dish is named after one of the members of the Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. In Russian the dish is called Бефстро́ганов from the French Bœuf Stroganoff.

beef Stroganoff, dish of French origin by way of tsarist Russia that combines thinly sliced and lightly stewed beef and onions with sour cream and other ingredients. Beef Stroganoff is, in essence, the classic French fricassée de boeuf with the addition of equally classic Russian ingredients: onions and sour cream.

You are combining essentially what is a hot stew and cold sour cream out of the fridge. This is what causes the cream to curdle. I like to err of the side of caution and I let the pot and its contents cool completely, then I stir through the sour cream, no more curdling!

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

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.

What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it. I love the pale brown creamy colour against the deep golden brown seared beef!

Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa.

Bread: Garlic Bread, Dinner Rolls, French Bread, Rye Bread, Baguettes. Vegetable: Sautéed Spinach, Garlic Butter Green Beans With Bacon, Steamed Cauliflower, Braised Cabbage. Rice: Wild Rice, Quinoa, Basmati Rice, Jasmine Rice, Parmesan Risotto. Salad: Russian Salad, Broccoli Salad, Shaved Fennel Salad.

Does beef stroganoff contain paprika? ›

Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes.

If too runny, add more flour-water mixture and if too thick, add more sour cream.

Pour flour-water mixture into saucepan with beef mixture. This will thicken very quickly! Add sour cream and stir until mixture is smooth. If too runny, add more flour-water mixture and if too thick, add more sour cream.

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.

milk – just the tiniest bit of milk is going to thin out sour cream to a saucy, pourable consistency. I like using whole milk to keep the sauce creamy but if you don't have milk on hand, you can actually use a bit of water.

Cornstarch is a reliable and widely used thickening agent, that works in sauces, gravies, and soups. Composed of a long chain of starch molecules, it has the ability to absorb water and form a gel-like consistency, giving your beef stroganoff the desired thickness without altering the way it tastes.