Beef Stroganoff
ID: e3d28bf0...
A classic Russian dish made with tender cuts of beef quickly seared and enveloped in a rich, tangy sour cream pan sauce. It is a fast, restaurant-quality meal that is perfect for using up tenderloin scraps and is traditionally served over buttered egg noodles.
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🍳 Cooking Flow
Cook the egg noodles in salted water, drain, toss with butter, and cover to keep warm. → Trim the beef tenderloin scraps, slice into bite-sized pieces, season, and sear quickly in batches. → Sauté shallots in the pan, deglaze with cognac, add stock, and thicken with a cornstarch slurry. → Stir in sour cream, mustard, and spices to create the rich gravy. → Return the beef to the sauce, simmer briefly to warm through, stir in fresh thyme, and serve over the noodles.
Cooking Steps
Brief Cooking Order
Cook the egg noodles in salted water, drain, toss with butter, and cover to keep warm. → Trim the beef tenderloin scraps, slice into bite-sized pieces, season, and sear quickly in batches. → Sauté shallots in the pan, deglaze with cognac, add stock, and thicken with a cornstarch slurry. → Stir in sour cream, mustard, and spices to create the rich gravy. → Return the beef to the sauce, simmer briefly to warm through, stir in fresh thyme, and serve over the noodles.
Introduction
A classic Russian dish made with tender cuts of beef quickly seared and enveloped in a rich, tangy sour cream pan sauce. It is a fast, restaurant-quality meal that is perfect for using up tenderloin scraps and is traditionally served over buttered egg noodles.
Step 1
Prepare the vegetables by peeling and finely mincing the shallots, and pick some fresh thyme leaves.
Step 2
Boil the egg noodles in salted water, cooking them 1-2 minutes less than the package instructions. Drain, toss with a little butter to prevent sticking, and cover to keep warm.
Step 3
Trim the fat, silver skin, and tough connective tissue off the beef tenderloin scraps, then cut the meat into bite-sized chunks.
Step 4
Season the beef chunks heavily with salt and pepper, and coat them in a generous amount of oil.
Step 5
Sear the beef in a screaming hot pan in 2-3 batches. Get a deep brown crust on the outside quickly while keeping the interior slightly raw. Transfer seared beef to a plate and set aside.
Ingredients List
Important Notes
Unlike a slow-cooked stew, Stroganoff cooks very fast, so you must thoroughly trim away tough silver skin and connective tissues from the meat beforehand.
Avoid crowding the pan when searing the beef; too much meat at once releases too much moisture, boiling the beef instead of browning it.
Using chicken stock instead of store-bought beef stock is recommended as cheap canned beef stock can make the final dish taste like canned soup.
Always mix cornstarch with cool liquid first. Adding dry cornstarch directly to hot liquid will cause it to clump instantly.
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