Best Suited Meat for Beef Stroganoff
Rich and indulgent beef stroganoff with ribeye steak and mushrooms is a real care for dinner. It'due south as well set in less than 20 minutes! Perfect for Valentine'south day.
I've long been a stroganoff fan, my mum makes an awesome 1 with chicken and light-green peppers that I Beloved! In fact, I retrieve I'll have to add that one to the blog soon.
A beef stroganoff though? Mmmmmm so indulgent.
Chris and I filmed the video for this one early one forenoon (we often start filming about 5am then we tin can get a 3 videos in before the kids finish schoolhouse), and it was so proficient, we couldn't resist eating it the moment the camera stopped rolling. Steak stroganoff for breakfast on a weekday. I dear my task.
There are many versions of stroganoff, some using brandy, mustard, stock or crème fraiche. My recipe is a niggling simpler, with a base of operations of double (heavy) cream and sour cream. It'due south got ALL the season, and I remember it might merely have to be ane of my desert island foods.
So what do we need for this beef stroganoff recipe?
- Ribeye, sirloin or fillet steak are best. Y'all're looking for a steak with lots of flavour, that can be cooked apace over a loftier heat without becoming chewy.
- Nosotros're using double (heavy) cream. Go for total fat, as lower fat foam volition split if cooked over a high estrus.
- Sour cream – again full fatty. Total fat sour cream still has a lower fatty content than double cream, and volition divide if boiled. And then we're going to be adding the double cream first – which will assistance to protect the sour cream, then add the sour foam and heat slowly.
- Mushrooms – employ your favourite. I love chestnut mushrooms, as they have lots of flavour.
- Onion – add a little sweetness to the dish.
How practice we brand it?
Total quantities and instructions in the recipe card at the bottom of this mail.
You tin utilize a regular frying pan for this recipe, simply I like to use my cast iron skillet (<-- affiliate link) - it gives a lovely char to the steak and mushrooms, which adds to the flavor and colour of the dish.
- Soften the onion in a large frying pan with butter and oil, then add in the mushrooms and cook until browned. Remove from the pan and set aside.
- Turn the heat upwards to loftier, so coat the strips of beefiness in a piddling oil, common salt and pepper, and cook the over the high rut for about 2 minutes, turning very occasionally, until browned.
- Add together the onions and mushrooms back to the pan, turn the heat downward to medium, then pour in the double (heavy) foam, followed past the sour cream. Stir and slowly heat through until the sauce is hot and the sauce at the edge of the pan is only starting to chimera slightly (don't let information technology boil). Turn off the estrus and serve the stroganoff over cooked rice or pasta and sprinkle on the paprika and a niggling parsley before serving.
Can I make it alee and/or freeze it?
I always similar to try to include brand alee and/or freezing instructions where possible, but this one but doesn't taste as skillful if made alee. You lose all the juiciness and tenderness of the steak, and it's but too much of a shame to reheat a nice piece of ribeye. Then my advice is to make it right before serving. I practice have a post on Freezer Friendly Meals if y'all are after something you tin make ahead and freeze.
Now, if you wanted to make alee , you could slice the onions, mushrooms and steak (cover and refrigerate). You could fifty-fifty melt the pasta or rice. I frequently make rice ahead and re-heat in the microwave. For pasta, I just melt it for ii minutes less than the pack instructions, then drain, run under cold h2o, drain again and store, covered, in the fridge. Y'all can pop it in a pan of boiling water for 2-3 minutes to terminate off the cooking process correct before serving.
Can I employ depression fat cream?
I wouldn't recommend using low fat cream. Whatever cream under 25% fatty will curdle when heated. Whipping foam is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don't use unmarried cream.
Full fatty sour cream shouldn't be replaced with lower fat sour cream. Full fat sour cream is almost 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add together in first helps to protect the sour cream, then long as it'south heated slowly and not boiled.
Ultimately, this is an indulgent dish, so information technology will exist high in fat – just is likewise delicious and filling.
What to serve it with:
I commonly serve beef stroganoff with boiled rice , Egg Fried Rice (sounds a bit strange but its succulent with this) or pasta, but it also goes well with chips (endeavour my twice-fried fries from this poutine recipe), or crispy roast potatoes.
The Video:
Beef Stroganoff
Beef Stroganoff
- two tbsp olive oil
- i tbsp unsalted butter
- 1 onion - peeled and finely sliced
- 200 grand (7oz) baby chestnut mushrooms - thickly sliced
- 400 g (14oz) fillet or ribeye steak - sliced into strips effectually 1cm thick
- ¼ tsp salt
- ¼ tsp black pepper
- 240 ml (1 cup) double (heavy) cream
- 160 ml (⅔ cup) sour cream
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Heat ane tbsp of the oil and butter in a large frying pan (skillet) over a medium-high heat, until the butter starts to foam.
-
Add the onion, and cook for v minutes, stirring often, until the onion starts to soften.
-
Add the mushrooms and cook for a further 3-iv minutes, stirring oftentimes, until lightly browned.
-
Transfer the contents of the pan to a bowl. Place the pan back over the heat and plough the heat up to high.
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Drizzle the strips of steak with the remaining i tbsp of oil and sprinkle on the common salt and pepper.
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Place the steak in the pan in a single layer and melt for one minute, and then plow the steak strips over and cook for a farther thirty seconds.
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Add the onions and mushrooms back to the pan and turn the pan down a medium heat.
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Pour in the double (heavy) cream, followed past the sour foam. Stir and slowly heat through until the sauce is hot and the sauce at the edge of the pan is just starting to bubble slightly (don't permit information technology boil). Plough off the oestrus.
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Spoon the stroganoff over cooked rice or pasta and sprinkle on the paprika before serving.
Best cut of steak for beef stroganoff:
Ribeye, sirloin or fillet steak are best. You're looking for a steak with lots of flavour, that can exist cooked chop-chop over a high heat without becoming chewy.
Tin can I arrive alee and/or freeze it?
I always like to effort to include brand ahead and/or freezing instructions where possible, but this one simply doesn't taste as practiced if made ahead. You lose all the juiciness and tenderness of the steak, and information technology'south just too much of a shame to reheat a dainty piece of ribeye. So my advice is to make information technology right before serving.
At present, if you wanted to prep ahead , you could slice the onions, mushrooms and steak (cover and refrigerate). You could even cook the pasta or rice. I often make rice ahead and re-estrus in the microwave. For pasta, I just cook information technology for 2 minutes less than the pack instructions, so drain, run nether common cold water, drain once more and store, covered, in the fridge. You can pop it in a pan of boiling water for 2-3 minutes to finish off the cooking process right before serving.
A notation on the fat content of foam:
I wouldn't recommend using depression fat cream. Whatsoever cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double foam (approx. 35% fat, compared to double/heavy which is approx. 48% fatty), but don't use single foam.
Full fatty sour cream shouldn't exist replaced with lower fat sour foam. Full fat sour cream is well-nigh 20% fat – which is nether that 25% fatty threshold. The higher fat in the double/heavy cream that we add in start helps to protect the sour cream, and so long as information technology's heated slowly and not boiled.
Ultimately, this is an indulgent dish, so information technology volition be loftier in fat – but is also succulent and filling.
Nutritional information is per serving, not including rice or pasta.
Calories: 596 kcal Carbohydrates: 8 g Protein: 24 g Fatty: 54 g Saturated Fat: 27 g Cholesterol: 169 mg Sodium: 281 mg Potassium: 638 mg Fiber: 1 g Sugar: 3 g Vitamin A: 1437 IU Vitamin C: five mg Calcium: 106 mg Iron: 2 mg
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Source: https://www.kitchensanctuary.com/beef-stroganoff/
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