Beef Stroganoff
ID: 7605054b...
A comforting and hearty classic beef stroganoff featuring tender flank steak, caramelized onions, and browned cremini mushrooms in a rich, creamy sauce finished with sour cream and heavy cream. Served over buttered egg noodles, it's the perfect dish for cold weather.
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🍳 Cooking Flow
Slice flank steak thinly against the grain, season with spices and Worcestershire sauce, and marinate. → Sear the beef in batches in a hot pan, then deglaze the pan with beef stock to capture the fond. → Sauté mushrooms until browned, and caramelize onions in butter and oil. → Make a roux by adding flour to the onions, then whisk in white wine, beef stock, mustard, and Worcestershire sauce. → Return beef and mushrooms to the pan, stir in heavy cream and sour cream, and simmer gently before serving over buttered egg noodles.
Cooking Steps
Brief Cooking Order
Slice flank steak thinly against the grain, season with spices and Worcestershire sauce, and marinate. → Sear the beef in batches in a hot pan, then deglaze the pan with beef stock to capture the fond. → Sauté mushrooms until browned, and caramelize onions in butter and oil. → Make a roux by adding flour to the onions, then whisk in white wine, beef stock, mustard, and Worcestershire sauce. → Return beef and mushrooms to the pan, stir in heavy cream and sour cream, and simmer gently before serving over buttered egg noodles.
Introduction
A comforting and hearty classic beef stroganoff featuring tender flank steak, caramelized onions, and browned cremini mushrooms in a rich, creamy sauce finished with sour cream and heavy cream. Served over buttered egg noodles, it's the perfect dish for cold weather.
Step 1
Prepare the beef by trimming excess fat from the flank steak, cutting it with the grain into 2-inch wide strips, and then slicing it thinly against the grain.
Step 2
Season the sliced beef with allspice, nutmeg, and 1 teaspoon of kosher salt. Place the beef in a zip-top bag, add 1 tablespoon of Worcestershire sauce, mix thoroughly, and marinate in the fridge for 2 hours (or overnight).
Step 3
Heat a stainless steel pan over medium heat. Add high-smoke-point oil (like avocado oil). Pat the marinated beef completely dry with paper towels.
Step 4
Sear the beef in batches for about 1 minute per side to get a deep brown crust without overcooking. Remove the seared beef to a plate and set aside.
Step 5
Deglaze the hot pan with about 1/2 cup of beef stock, scraping up all the brown bits (fond) with a flat wooden spoon. Pour this flavorful liquid into a measuring cup and set aside.
Ingredients List
Important Notes
Slicing flank steak against the grain is crucial to ensure it stays tender and chewable after searing.
Always pat the meat dry with paper towels before searing to prevent steaming, ensuring a nice brown crust.
Add heavy cream before adding sour cream to temper the sauce and prevent the sour cream from breaking/curdling.
Do not let the sauce boil after adding the sour cream to keep it smooth and creamy.
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