Beef Stroganoff
Beef and mushrooms in a sour cream sauce, served over egg noodles.
Main CourseRussianTotal 3 hr 10 minYield 1 ¼ servingsScaled Quarter — ¼×
Main CourseRussianTotal 3 hr 10 minYield 1 ⅔ servingsScaled Third — ⅓×
Main CourseRussianTotal 3 hr 10 minYield 2 ½ servingsScaled Half — ½×
Main CourseRussianTotal 3 hr 10 minYield 5 servingsScaled Original — 1×
Main CourseRussianTotal 3 hr 10 minYield 10 servingsScaled Double — 2×
Main CourseRussianTotal 3 hr 10 minYield 15 servingsScaled Triple — 3×
Main CourseRussianTotal 3 hr 10 minYield 20 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
- Thinly slice the beef and heat the butter and oil in a dutch oven over medium-high heat. Working in batches, quickly brown the outside of the meat then remove and drain.
- Use a splash of beef broth or white wine to deglaze then add mushrooms, onion, and garlic. Saute until onions are translucent. Deglaze again with some beef stock.
- Add remaining stock, soy, mustard, bay leaf, salt, pepper, tabasco, and worcestershire.
- Reduce heat to low and simmer for 3 hours. Add thyme, and simmer for 10 minutes, then remove thyme sprigs and bay leaf. Add the sour cream and cream cheese and stir to incorporate. Taste and adjust seasoning as needed.
- Meanwhile cook the noodle or rice over which the dish is served with parsley to garnish.
Ingredients
Tap one to check it off
Instructions
- Thinly slice the beef and heat the butter and oil in a dutch oven over medium-high heat. Working in batches, quickly brown the outside of the meat then remove and drain.
- Use a splash of beef broth or white wine to deglaze then add mushrooms, onion, and garlic. Saute until onions are translucent. Deglaze again with some beef stock.
- Add remaining stock, soy, mustard, bay leaf, salt, pepper, tabasco, and worcestershire.
- Reduce heat to low and simmer for 3 hours. Add thyme, and simmer for 10 minutes, then remove thyme sprigs and bay leaf. Add the sour cream and cream cheese and stir to incorporate. Taste and adjust seasoning as needed.
- Meanwhile cook the noodle or rice over which the dish is served with parsley to garnish.
Ingredients
Tap one to check it off
Instructions
- Thinly slice the beef and heat the butter and oil in a dutch oven over medium-high heat. Working in batches, quickly brown the outside of the meat then remove and drain.
- Use a splash of beef broth or white wine to deglaze then add mushrooms, onion, and garlic. Saute until onions are translucent. Deglaze again with some beef stock.
- Add remaining stock, soy, mustard, bay leaf, salt, pepper, tabasco, and worcestershire.
- Reduce heat to low and simmer for 3 hours. Add thyme, and simmer for 10 minutes, then remove thyme sprigs and bay leaf. Add the sour cream and cream cheese and stir to incorporate. Taste and adjust seasoning as needed.
- Meanwhile cook the noodle or rice over which the dish is served with parsley to garnish.
Ingredients
Tap one to check it off
Instructions
- Thinly slice the beef and heat the butter and oil in a dutch oven over medium-high heat. Working in batches, quickly brown the outside of the meat then remove and drain.
- Use a splash of beef broth or white wine to deglaze then add mushrooms, onion, and garlic. Saute until onions are translucent. Deglaze again with some beef stock.
- Add remaining stock, soy, mustard, bay leaf, salt, pepper, tabasco, and worcestershire.
- Reduce heat to low and simmer for 3 hours. Add thyme, and simmer for 10 minutes, then remove thyme sprigs and bay leaf. Add the sour cream and cream cheese and stir to incorporate. Taste and adjust seasoning as needed.
- Meanwhile cook the noodle or rice over which the dish is served with parsley to garnish.
Ingredients
Tap one to check it off
Instructions
- Thinly slice the beef and heat the butter and oil in a dutch oven over medium-high heat. Working in batches, quickly brown the outside of the meat then remove and drain.
- Use a splash of beef broth or white wine to deglaze then add mushrooms, onion, and garlic. Saute until onions are translucent. Deglaze again with some beef stock.
- Add remaining stock, soy, mustard, bay leaf, salt, pepper, tabasco, and worcestershire.
- Reduce heat to low and simmer for 3 hours. Add thyme, and simmer for 10 minutes, then remove thyme sprigs and bay leaf. Add the sour cream and cream cheese and stir to incorporate. Taste and adjust seasoning as needed.
- Meanwhile cook the noodle or rice over which the dish is served with parsley to garnish.
Ingredients
Tap one to check it off
Instructions
- Thinly slice the beef and heat the butter and oil in a dutch oven over medium-high heat. Working in batches, quickly brown the outside of the meat then remove and drain.
- Use a splash of beef broth or white wine to deglaze then add mushrooms, onion, and garlic. Saute until onions are translucent. Deglaze again with some beef stock.
- Add remaining stock, soy, mustard, bay leaf, salt, pepper, tabasco, and worcestershire.
- Reduce heat to low and simmer for 3 hours. Add thyme, and simmer for 10 minutes, then remove thyme sprigs and bay leaf. Add the sour cream and cream cheese and stir to incorporate. Taste and adjust seasoning as needed.
- Meanwhile cook the noodle or rice over which the dish is served with parsley to garnish.
Ingredients
Tap one to check it off
Instructions
- Thinly slice the beef and heat the butter and oil in a dutch oven over medium-high heat. Working in batches, quickly brown the outside of the meat then remove and drain.
- Use a splash of beef broth or white wine to deglaze then add mushrooms, onion, and garlic. Saute until onions are translucent. Deglaze again with some beef stock.
- Add remaining stock, soy, mustard, bay leaf, salt, pepper, tabasco, and worcestershire.
- Reduce heat to low and simmer for 3 hours. Add thyme, and simmer for 10 minutes, then remove thyme sprigs and bay leaf. Add the sour cream and cream cheese and stir to incorporate. Taste and adjust seasoning as needed.
- Meanwhile cook the noodle or rice over which the dish is served with parsley to garnish.
Notes
The beef can be any cheap, lean cut including stew beef that is cut into thin strips 1-2 inches long and 1/2 inch wide. Marinating the beef in the soy and worcestershire prior to cooking would pull more salt into the meat. Might need to use more of each in the marinade and a bit less in the dish itself. A bourbon and soy marinade might work well too.