Beef Stroganoff

As the temperatures start to fall, comfort food is what motivates me to my kitchen. Saucy, savory, belly-warming comfort food tastes so well, comforting., especially after a summer of fresh fruits and vegetables lightly and quickly grilled on the patio.  

My first cold-weather dish this year was Beef Stroganoff.  It certainly did not disappoint!  And the nice thing about this dish is that it is a quick cook, so if the sun pops out, you are not stuck in the kitchen.

This recipe goes fast so I recommend you get your mise en place done in advance, especially if you are entertaining company.  This way you can easily chat with friends and family while putting dinner together.

Serve over egg noodles, mashed potatoes, or rice.

My Recipe for Beef Stroganoff

  • 1-2# round steak (economical) or beef tenderloin (not so economical)
  • ½ C flour
  • 1-2 t. Salt
  • 1-2 t. Pepper
  • 1-2 t. Paprika 
  • 2-3 T. Olive oil
  • 2-3 T. Butter
  • A splash of white wine
  • 1# mushrooms, cleaned and thickly sliced
  • ½ medium onion, finely chopped or 2 shallots, finely minced
  • 1-2 cloves garlic, minced
  • 2 C. Beef stock
  • 1 T. Worchestershire sauce
  • 2 t. Dijon 
  • 2 t. Thyme
  • 1 C. Sour cream, Creme fraiche or heavy cream
  • Parsley, chopped
  • Green onions, sliced
  1.  For round steak, slice the meat across the grain into ½” pieces and then pound the cut side to double width.  For tenderloin, slice a bit thicker and do not pound.
  2. Mix flour, salt, pepper, paprika together and then dredge the meat in this mixture.
  3. Melt equal parts olive oil and butter in skillet over medium heat and then, in batches, brown the meat (do not overcook!). Place cooked meat aside on a clean plate. 
  4. Turn up heat and add a splash of wine to the skillet and scrape up the bits.
  5. Turn heat back to medium and add more oil/butter to the skillet, if needed, and then the mushrooms and sauté to release their juices. Then, add onions and garlic and sauté a couple of minutes in order to soften.
  6. Add tomato paste, stock, Worcestershire, Dijon and thyme and simmer sauce a few minutes to bring the flavors together.  Taste and adjust seasonings and add salt and pepper if needed.
  7. Add the meat back to the pan.
  8. Temper the sour cream with the sauce and then add the cream to the pan.
  9. Let heat through, while stirring occasionally and serve with parsley and onions.

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