What To Know
- Bring to a simmer and cook for 5 minutes, or until the beef is cooked through.
- Add an extra 1/2 cup of sour cream to the sauce for a richer, creamier flavor.
- Whisk the flour and butter together in a separate bowl before adding it to the beef broth.
Indulge in the tantalizing flavors of classic Beef Stroganoff with this comprehensive guide. We’ll take you through every step, from preparing the beef to creating the rich, savory brown gravy that elevates this dish to culinary perfection.
Ingredients
For the Beef:
- 1 pound flank steak, thinly sliced
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Brown Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup milk
- 1/4 cup dry red wine (optional)
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
For the Sauce:
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup sour cream
- Fresh parsley, for garnish
Instructions
#1. Prepare the Beef
- Season the beef slices with salt and pepper.
- Dredge the beef in the flour.
- Heat a large skillet over medium-high heat.
- Cook the beef in batches, browning on both sides.
- Remove the beef from the skillet and set aside.
#2. Make the Brown Gravy
- Melt the butter in the same skillet.
- Whisk in the flour and cook for 1 minute.
- Gradually whisk in the beef broth and milk, stirring until smooth.
- Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in the red wine (if using), Worcestershire sauce, salt, and black pepper to taste.
#3. Create the Sauce
- Add the onion and garlic to the skillet and cook until softened.
- Add the mushrooms and cook until browned.
- Return the beef to the skillet and stir to combine.
- Bring to a simmer and cook for 5 minutes, or until the beef is cooked through.
- Stir in the sour cream and cook for 1 minute more.
#4. Serve and Garnish
- Ladle the Beef Stroganoff over cooked noodles or rice.
- Garnish with fresh parsley.
Tips for a Perfect Beef Stroganoff
- Use high-quality beef for the best flavor.
- Don’t overcook the beef, or it will become tough.
- Be patient when making the gravy, as it takes time to thicken.
- If the gravy is too thick, add more milk. If it’s too thin, cook it longer or add more flour.
- Serve immediately for the best experience.
Variations
- Creamy Beef Stroganoff: Add an extra 1/2 cup of sour cream to the sauce for a richer, creamier flavor.
- Mushroom Beef Stroganoff: Add 1 cup of sliced mushrooms to the sauce for an earthy, umami-packed dish.
- Wine Beef Stroganoff: Use 1 cup of dry red wine instead of milk for a more robust flavor.
Pairing Suggestions
- Noodles: Egg noodles, pasta, or rice
- Vegetables: Asparagus, broccoli, or green beans
- Sides: Bread or mashed potatoes
FAQ
1. Can I use other cuts of beef for Beef Stroganoff?
Yes, you can use other tender cuts such as sirloin steak or tenderloin. However, flank steak is a traditional choice due to its affordability and quick cooking time.
2. How do I make sure the gravy is smooth and lump-free?
Whisk the flour and butter together in a separate bowl before adding it to the beef broth. This will prevent lumps from forming.
3. Can I freeze Beef Stroganoff?
Yes, you can freeze Beef Stroganoff for up to 3 months. Let it cool completely before freezing in an airtight container. Thaw overnight in the refrigerator before reheating.
