Mom Style Creamy Ground Beef Stroganoff
ID: 53998732...
An incredibly delicious, gourmet version of classic ground beef stroganoff. By broiling the beef in a flat sheet first, it achieves an amazing caramelized crust that infuses the rich, earthy mushroom and cream sauce with deep savory flavor.
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🍳 Cooking Flow
Press the beef flat on a sheet tray, season with salt and pepper, and broil until deeply crusted, then crumble. → Sauté mushrooms, onions, and garlic in a Dutch oven, then stir in tomato paste and flour to create a roux-like base. → Deglaze with white wine, then add Worcestershire sauce and stock made of water, gelatine, and beef base. → Stir in the crumbled beef and heavy cream, letting it simmer and reduce until thick. → Off the heat, stir in sour cream, Dijon mustard, and black pepper, then fold in cooked egg noodles and garnish with chives and dill.
Cooking Steps
Brief Cooking Order
Press the beef flat on a sheet tray, season with salt and pepper, and broil until deeply crusted, then crumble. → Sauté mushrooms, onions, and garlic in a Dutch oven, then stir in tomato paste and flour to create a roux-like base. → Deglaze with white wine, then add Worcestershire sauce and stock made of water, gelatine, and beef base. → Stir in the crumbled beef and heavy cream, letting it simmer and reduce until thick. → Off the heat, stir in sour cream, Dijon mustard, and black pepper, then fold in cooked egg noodles and garnish with chives and dill.
Introduction
An incredibly delicious, gourmet version of classic ground beef stroganoff. By broiling the beef in a flat sheet first, it achieves an amazing caramelized crust that infuses the rich, earthy mushroom and cream sauce with deep savory flavor.
Step 1
Flip the ground beef onto a sheet tray and press it flat into a thin sheet about 1/4-inch thick. Season generously with about 2 teaspoons of salt and an equal amount of black pepper.
Step 2
Broil the beef sheet on high for 10-15 minutes on the second rack from the top until the top is deeply browned and crusted. Let it cool for 5 minutes, then crumble it into small pieces.
Step 3
Prep the vegetables: finely dice 1 whole white onion and mince 4-5 cloves of garlic. Clean 1lb of baby bella mushrooms with a damp paper towel (do not rinse) and slice them.
Step 4
Heat a large Dutch oven over medium-high heat. Add 3 tablespoons of olive oil, the sliced mushrooms, and a pinch of salt. Saute for 2-3 minutes until they release their water and brown.
Step 5
Stir in the diced onions, garlic, and another pinch of salt. Sauté to soften the aromatics and scrape up the mushroom fond from the bottom of the pot.
Ingredients List
Important Notes
An 85/15 lean-to-fat ground beef ratio is ideal; 80/20 is too greasy once cream is added, while 90/10 dries out too easily under the broiler.
Wipe mushrooms with a damp paper towel instead of rinsing them under water. Rinsing makes them soggy and difficult to brown.
Using unflavored gelatine in water combined with Better Than Bouillon mimics the silky mouthfeel of a long-simmered homemade bone broth.
Always stir in the sour cream off the heat to prevent it from curdling in the hot sauce.
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