Serves 4 generously
Basic Beef Stroganoff
There are many recipes for Beef Stroganoff, and most suggest using sirloin, but I like using a chuck roast. It has a lot more flavor than most lean cuts of meat and is usually less expensive. Adding too many herbs and spices takes away from the dish's natural flavors.
One of the secrets of making a great Stroganoff is getting a great sear on the meat. That seals in the tenderness and the natural flavor of the meat. Also, use the freshest mushrooms* that you can find.
• 2 Tbsp vegetable oil
• 1½ lbs lean sirloin (or chuck roast)
• 1 lb fresh mushrooms
• 2 medium onions, 1-inch dice
• ½ tsp sea salt
• ½ tsp black pepper
• 2 Tbsp tomato paste
• 2 cups beef stock
• 1 tsp Dijon mustard
• 1 lb dried egg noodles
• ½ cup sherry (or water)
• 2 Tbsp flour
• ½ lb (8 oz) sour cream
• Garnish-parsley or chives
1. Cut beef into 1-inch cubes; season with salt and pepper; sear on all sides in a large skillet over medium-high heat. Add onions and mushrooms; sauté for 4 minutes or until tender.
2. Mix tomato paste, stock and mustard in a small bowl; stir into beef mixture; cover; reduce heat to low and cook for about an hour.
3. Cook noodles according to the instructions on the package.
4. Thoroughly whisk the flour and sherry until there are no lumps; stir into the beef mixture; cook, stirring constantly, until the mixture starts thickening. Lastly, stir in the sour cream. Serve over the prepared egg noodles; garnish with the parsley or chives.
*How to clean mushrooms. Open the package of mushrooms and gently dump on a clean dish towel. Most packaged mushrooms have been gown in a clean environment and usually require only a gentle wiping with a paper towel or soft cloth. You may need to use a good vegetable brush if the wiping doesn't work. Only use water if you are going to cook right away, and don't submerge them, just dunk quickly.
beef stroganoff, basic beef stroganoff