The classic dish of beef Stroganoff originated in Russia prepared for one of the members of the influential Stroganov family. The recipe has been modified numerous times since then and in the US usually refers to a dish of strips of beef filet with a mushroom, onion, and sour cream sauce, and is served over noodles. It is really very tasty.
Tender strips of beef are swimming in a delicious sour cream based mushroom gravy. It is as delicious as it sounds.
Hearty, flavorful, satisfying dish only takes 30 minutes to make but is fancy and elegant enough to be a special occasion meal and quick and easy enough to become a weeknight wonder.
With just a handful of ingredients, half and hour of your time and a couple of useful tips under your belt you can whoop up this luxuriously rich beef dish like a professional chef.
The secret to the best possible beef stroganoff is to use high quality beef like boneless ribeye, beef tenderloin or sirloin. There is just no way around it. You don’t wanna end up with tough, chewy beef stroganoff. Beef is the star of this recipe so make sure to invest in a good cut. The second tip for the best flavor is to give the beef strips a quick sear on a very hot pan, and when I say quick it is 30 seconds on each side quick. They will finish cooking in the sauce. But the charred flavor is to die for. It really deepens the complex beef flavor and helps with building the tastiest sauce.
The traditional recipe is plentiful tasty and abundant in flavor with fragrant onions and woodsy mushrooms really working in a perfect harmony with tart sour cream to create a mouthwatering sauce. The sauce is robust and the beef strips are tender and cooked to perfection. Noodles are great for serving, soaking in all the last drops of the delicious sauce.