Beef and Mushroom Stroganoff Recipe (2024)

FAQs

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!

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor.

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!

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.

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.

We always recommend sticking with the original recipe, as that will produce the best results. However, soy sauce is a 1:1 substitute, and the closest and most recommended substitute for Worcestershire sauce.

Cornstarch: Cornstarch is an ingredient that comes in handy if you want your sauce a little thicker. Sour cream: Full-fat sour cream is what we used, but feel free to substitute a lower-fat sour cream if you choose.

Best cut of steak for beef stroganoff:

Ribeye, sirloin or fillet steak are best. You're looking for a steak with lots of flavour, that can be cooked quickly over a high heat without becoming chewy.

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.

Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.

Why do you put Greek yogurt over sour cream? ›

Lactose content: Greek yogurt is lower in lactose than sour cream, making it a popular choice for lactose-free diets. Protein content: Greek yogurt contains more protein per serving than sour cream, which is ideal for those trying to build muscle or improve their immune system or bone strength.

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.

Add more liquid

If it is half-broken, add half as much again as the amount of oil that was used to break it in the first place. If it is completely broken, add equal volumes of oil and liquid. Start with a little bit and keep adding until the sauce comes back together into an emulsion.

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

heat a little bit at a time to the cold Sour Cream. without shocking it, it's no longer super cold. And when you add it into the sauce, soup etc it can. mix properly without being shocked and splitting.

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.

The Ingredients

I have also often done half ground beef and half ground Italian sausage, which is delicious. Onions and Garlic – Classic building blocks for a fantastic sauce! Basil – This is the only herb used in the sauce and I love it, but feel free to throw in a dash of oregano or any other classic herbs you like.

This recipe is pretty classic in that it includes diced onions, peppers, garlic, and ground beef. Once the vegetables are softened and the meat is cooked, the pot is deglazed with red wine. From there, the base of the sauce is enhanced with tomato paste, seasonings, and some subtle flavor enhancers.

Cheese Sauce (water, Canola And/or Soybean Oil, Cheddar Cheese [pasteurized Milk, Cheese Culture, Salt, Enzymes], Whey, Non-fat Dry Milk, Corn Syrup Solids, Sodium Phosphate, Salt, Maltodextrin, Natural Flavors, Sodium Alginate, Lactic Acid, Mono & Diglycerides, Sodium Diacetate, Xanthan Gum, Sorbic Acid [to Protect ...