Easy Beef Stroganoff
User Reviews
5
Easy Beef Stroganoff
Description
This stroganoff recipe uses large sirloin cubes that are seared individually to develop a caramelized crust, enhancing flavor and texture. After searing, mushrooms and onions are cooked in the same pan with garlic, then flour is added to create a roux base. Beef broth and optional brandy deglaze the pan, mixing with Dijon mustard and Worcestershire sauce to form a complex sauce. Finally, sour cream is stirred in for creaminess and tang.
The sauce envelops the meat, resulting in a dish with tender beef pieces and a moderately thick, flavorful sauce. The use of brandy adds depth if included, but can be omitted. The stovetop method allows control over cooking to avoid overcooking the beef.
For serving, this dish goes well with noodles, rice, or mashed potatoes to balance its richness and soak up the sauce.
Freezing instructions recommend portioning the beef and sauce separately from any sides, using vacuum sealing for easy reheating in simmering water or sous vide. Reheating gently avoids toughening the beef, preserving its texture.
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds top sirloin cubed into bite sized pieces, boneless
- 1 1/2 tsp kosher salt
- black pepper to taste, freshly ground
- 4 tbsp butter
- 8 oz cremini mushrooms sliced thinly, package
- 1 yellow onion small diced, small
- 4-5 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups beef broth low sodium
- 3 tbsp brandy optional
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/4 cup sour cream
- salt Kosher, to taste
- black pepper Kosher, to taste
Instructions
- Heat the vegetable oil over medium-high heat in a high sided saute pan or dutch oven. Then add the cubed sirloin beef in one layer to sear, cooking about one minute per side. Season them with salt and pepper as they're cooking. Do not overcrowd the pan, cook the cubes in batches or else they'll steam and turn grey instead of sear and turn brown.
- After all sides have seared, remove the cubed beef onto a plate and repeat the searing process with the next batch until all the beef is seared and put onto a plate.
- Melt the 4 tablespoons of butter in the same pan over medium heat, then add the diced yellow onions and sliced mushrooms. Saute the vegetables for about 6-8 minutes, stirring with a heat-safe wooden spoon or spatula occasionally so they don't burn, or until the onions and mushrooms are soft and have gained a bit of color.
- Add the minced garlic cloves and saute them for 1 minute until fragrant. Add the 2 tablespoons of flour and stir constantly for another minute to cook out the raw flour taste.
- Whisk in one cup of beef broth, whisking constantly to incorporate the roux. It will get gloppy and thick and seize up, that's perfectly normal! It will loosen up as the broth is added. Once the first cup is added, pour in the rest of the beef broth, whisking quickly to ensure there are no lumps.
- Add the beef cubes back in, along with any acculuated juices on the plate, add in the brandy, Dijon mustard, and Worcestershire sauce, and let simmer for about 15-20 minutes, or until the stroganoff sauce has reduced and thickened somewhat.
- Reduce the heat to low and add the sour cream to the stroganoff. Stir it in well. Taste the sauce and season with salt and pepper to taste, serve hot over desired sides.
- Keep in an air tight container in the fridge for up to 3-4 days.
Notes
- Freeze the stroganoff beef and sauce separately from sides; vacuum sealing works well for reheating in simmering water or sous vide.
- Defrost in the refrigerator overnight before reheating gently on stovetop or microwave to avoid overcooking the beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 613kcal | 31% |
| Carbohydrates | 31g | 10% |
| Protein | 52g | 104% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 160mg | 53% |
| Sodium | 844mg | 35% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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