What is the sauce in beef stroganoff made of?

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!

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).

What is the best substitute for sour cream in stroganoff?

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.

Can you add sour cream to stroganoff without curdling?

Sour cream can curdle if added directly to hot liquid . To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles (see below for details of our tasting) are the classic accompaniment to this recipe.

Does sour cream make meat tender?

Some cooks swear by using dairy to tenderize, such as milk, yogurt, or sour cream, as it tenderizes without making the meat too soft . You can add whatever flavors you want to the dairy, and soak it for several hours.

What is the difference between beef stroganoff and beef goulash?

Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce.

Is stroganoff Russian or German?

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.

What does stroganoff contain?

Sliced steak and mushrooms mingle in a wine sauce enriched with sour cream and served over wide noodles for a comfy, hearty meal. Beef Stroganoff has been a comfort food staple since it originated in Russia back in the mid-19th century.

Does beef stroganoff contain sour cream?

This beef stroganoff is made with beef chuck roast, beef broth, white wine, and sour cream. It is the best I've ever had and well worth the effort. I have been making this recipe for over 20 years!

What is sour cream sauce made of?

Sour cream sauce ingredients Sour creams vary by thickness, tanginess, and creaminess, so grab a brand that you love the taste of. garlic and onion powder – a small amount of garlic and onion powder stirred into sour cream is virtually indistinguishable, texture-wise, but it adds so much savoriness and flavor.

Does stroganoff contain cream?

Steak stroganoff for breakfast on a weekday. I love my job. There are many versions of stroganoff, some using brandy, mustard, stock or crème fraiche. My recipe is a little simpler, with a base of double (heavy) cream and sour cream .

Recipe: One-Pot Weeknight Beef Stroganoff (2024)

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Christine Gallary

Christine GallaryFood Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.

updated Nov 7, 2019

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Recipe: One-Pot Weeknight Beef Stroganoff (1)

Tender noodles, ground beef, and mushrooms all cooked together in a creamy, comforting sauce.

Serves4 to 6

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Making This a One-Pot Wonder

In this dish, sautéed mushrooms, onions, and ground beef get that iconic hit of paprika and a surprise dollop of Dijon mustard. Then comes the best part: After the beef broth goes in, egg noodles are added and cooked directly in the sauce for both maximum flavor absorption and the glorious knowledge that you don’t need to pull out another pot.

For the finishing touch, tangy Greek yogurt replaces the standard sour cream to make that creamy sauce we all know and love in stroganoff. It may seem a bit of a strange ingredient in stroganoff, but it still adds the same tang that sour cream does, and it’s something I always have in the refrigerator, saving me from having to buy a tub of sour cream just for one recipe. This recipe isn’t traditional, but it brings the same comforting flavors all together in one pot.

Cooking Efficiently

To make the cooking process as efficient as possible, start cooking your mushrooms, then use that time to chop up the onion and garlic. After the beef goes in, measure the rest of the ingredients out so they’re ready to go when the beef is cooked. Egg noodles cook quicker than most other pastas, so make sure to keep an eye on them and give one a taste at the six-minute mark. If the noodle is just tender, you’re ready to add the finishing touch of yogurt!

Comments

Tender noodles, ground beef, and mushrooms all cooked together in a creamy, comforting sauce.

Serves 4 to 6

Nutritional Info

Ingredients

3 tablespoons
unsalted butter, divided
8 ounces
cremini mushrooms, stems trimmed and sliced 1/4 inch thick
1
medium yellow onion, small dice
2
medium garlic cloves, finely chopped
1 pound
lean ground beef
3/4 teaspoon
kosher salt, plus more for seasoning
1/4 teaspoon
freshly ground black pepper, plus more for seasoning
3 tablespoons
all-purpose flour
1 1/4 teaspoons
paprika
4 cups
(1 quart) low-sodium beef broth
1 tablespoon
Dijon mustard
8 ounces
dried egg noodles
3/4 cup
whole milk Greek yogurt
1 tablespoon
coarsely chopped fresh Italian parsley leaves (optional)

Instructions

Melt 1 tablespoon of the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer to a medium bowl and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the beef, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Cook, breaking the meat into smaller pieces with a wooden spoon and stirring occasionally, until just cooked through and no longer pink, 6 to 8 minutes.
Sprinkle in the flour and paprika. Cook, stirring frequently, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the broth and mustard and scrape up any browned bits from the bottom of the pot. Increase the heat to medium-high and bring to a simmer.
Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally and making sure the noodles are always mostly submerged in liquid, until the noodles are just cooked through and tender, 6 to 8 minutes.
Remove from the heat and stir in the yogurt until completely incorporated. Taste and season with salt and pepper as needed. Sprinkle with the parsley if desired and serve immediately.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.