Sarah Brown
Beef Stroganoff with cream of mushroom is a classic, comforting dish that combines tender strips of beef with a rich, creamy sauce infused with savory mushrooms. This recipe simplifies the traditional version by incorporating cream of mushroom soup, which adds depth and flavor without requiring hours of preparation. Perfect for a hearty weeknight dinner, this dish pairs well with egg noodles or rice, making it a satisfying meal for the whole family. With just a few key ingredients and straightforward steps, you can create a delicious, restaurant-quality Beef Stroganoff right in your own kitchen.
Explore related products
What You'll Learn
- Ingredients: Gather beef, mushrooms, onions, garlic, sour cream, beef broth, flour, oil, and spices
- Prep Work: Slice beef thinly, chop mushrooms, dice onions, and mince garlic
- Cook Beef: Sear beef in hot oil until browned, then set aside
- Sauté Veggies: Cook mushrooms, onions, and garlic until softened in the same pan
- Combine & Simmer: Add beef back, pour in broth, simmer, then stir in sour cream
Ingredients: Gather beef, mushrooms, onions, garlic, sour cream, beef broth, flour, oil, and spices
To begin crafting your beef stroganoff with cream of mushroom, the first step is to gather all the necessary ingredients. Start with the star of the dish: beef. Opt for a tender cut like sirloin or ribeye, sliced thinly against the grain to ensure it remains juicy and tender after cooking. If these cuts are unavailable, chuck roast can be a more affordable alternative, though it may require a bit more cooking time to become tender. Ensure the beef is at room temperature before cooking for even searing.
Next, focus on the mushrooms, as they play a crucial role in adding earthy flavor and texture. Button mushrooms are a common choice, but cremini or a mix of wild mushrooms can elevate the dish with deeper, richer flavors. Clean the mushrooms thoroughly and slice them uniformly to ensure even cooking. Alongside the mushrooms, onions and garlic are essential for building the dish’s aromatic base. Use yellow onions for their sweet, mild flavor, and mince the garlic finely to release its full flavor without burning.
The sour cream is a key ingredient that gives beef stroganoff its signature creamy, tangy finish. Ensure it’s at room temperature to prevent it from curdling when mixed with the hot sauce. If you’re concerned about curdling, you can temper the sour cream by gradually whisking in a small amount of the hot broth before adding it to the dish. Beef broth forms the liquid base of the sauce, adding depth and richness. Use low-sodium broth to control the saltiness of the dish, especially if you’re using salted butter or oil.
For thickening the sauce, flour is indispensable. It’s typically used to coat the beef before searing, creating a flavorful crust and helping to thicken the sauce as it cooks. If you prefer a gluten-free option, substitute the flour with cornstarch or arrowroot powder. Oil is needed for searing the beef and sautéing the vegetables. Choose a high-smoke-point oil like vegetable or canola oil for the beef, and butter can be added for extra flavor when cooking the mushrooms and onions.
Finally, spices bring the dish together, enhancing the natural flavors of the ingredients. Salt and pepper are essential for seasoning the beef and sauce. Paprika adds a subtle smoky warmth, while a pinch of nutmeg can complement the creamy sauce. Fresh herbs like parsley or dill can be added at the end for a burst of freshness. With all these ingredients gathered and prepared, you’re ready to move on to cooking your delicious beef stroganoff with cream of mushroom.
Delicious Marinated Portobello Mushrooms: Easy Recipe for Flavorful Grilling
You may want to see also
Prep Work: Slice beef thinly, chop mushrooms, dice onions, and mince garlic
Before you begin cooking your beef stroganoff with cream of mushroom, proper prep work is essential to ensure a smooth and efficient cooking process. The first step is to slice the beef thinly. Choose a cut of beef that is tender and suitable for quick cooking, such as sirloin, ribeye, or tenderloin. Place the beef in the freezer for about 15–20 minutes to firm it up slightly, making it easier to slice. Once firm, use a sharp knife to cut the beef against the grain into thin strips, approximately 1/4 inch thick. This ensures the beef remains tender and cooks evenly.
Next, chop the mushrooms to prepare them for sautéing. Button mushrooms or cremini mushrooms work well in this dish. Clean the mushrooms by gently wiping them with a damp cloth or paper towel to remove any dirt. Trim the stems if necessary, then slice the mushrooms into uniform pieces, about 1/4 inch thick. This allows them to cook evenly and blend well with the other ingredients in the stroganoff.
Dicing the onions is the next crucial step. Peel a medium-sized yellow or white onion and cut it in half from root to stem. Place one half flat-side down and make vertical and horizontal cuts, being careful not to slice all the way through the root end. This creates a grid pattern, allowing you to easily dice the onion by slicing horizontally. Aim for small, even pieces, roughly 1/4 inch in size, to ensure the onions cook quickly and distribute flavor throughout the dish.
Finally, mince the garlic to release its aromatic flavors. Peel the desired number of garlic cloves (typically 2–3 cloves for this recipe) and place them on a cutting board. Using the flat side of a knife, gently press down on each clove to crush it slightly, making it easier to mince. Finely chop the garlic, using a rocking motion with the knife until it reaches a paste-like consistency. Minced garlic adds depth to the stroganoff, so take your time to ensure it’s finely prepared.
With all your ingredients prepped—beef thinly sliced, mushrooms chopped, onions diced, and garlic minced—you’re now ready to move on to cooking. Proper prep work not only saves time during the cooking process but also ensures that each ingredient cooks evenly and contributes to the rich, creamy flavor of the beef stroganoff with cream of mushroom.
Perfectly Crispy Fried Mushrooms: Secrets to Delicious Flavor Every Time
You may want to see also
Cook Beef: Sear beef in hot oil until browned, then set aside
To begin cooking the beef for your beef stroganoff with cream of mushroom, start by selecting the right cut of beef. A tender cut like sirloin, ribeye, or beef tenderloin works best, as it will remain juicy and tender after searing. Trim any excess fat and cut the beef into thin strips, about 1/4 inch thick and 2 inches long. This ensures the beef cooks quickly and evenly. Season the beef strips generously with salt and pepper on both sides, as this will enhance the flavor and create a delicious crust when seared.
Next, heat a large skillet or frying pan over medium-high heat. Add enough oil to coat the bottom of the pan – about 2 tablespoons of vegetable oil or olive oil works well. Allow the oil to heat until it shimmers but not smoke, which usually takes about 1-2 minutes. Carefully add the seasoned beef strips to the hot oil in a single layer, making sure not to overcrowd the pan. Overcrowding can cause the beef to steam instead of sear, resulting in a less flavorful and less browned exterior.
As the beef cooks, resist the urge to move it around too much. Let it sit in the hot oil for about 2-3 minutes on each side, or until a deep golden-brown crust forms. This searing process locks in the juices and creates a rich, savory flavor. Use tongs to flip the beef strips, ensuring each side gets evenly browned. The total cooking time should be around 4-6 minutes, depending on the thickness of your beef strips and the heat of your pan.
Once the beef is beautifully browned, transfer it to a clean plate or bowl using a slotted spoon or tongs. This allows any excess oil to drain away, keeping your dish lighter and more focused on the flavors of the beef and sauce. Tent the plate lightly with foil to keep the beef warm while you prepare the remaining components of your beef stroganoff. This step is crucial, as it ensures the beef remains tender and doesn’t overcook while the sauce and other ingredients come together.
After setting the beef aside, take a moment to appreciate the fond – the flavorful browned bits stuck to the bottom of the pan. These bits are packed with flavor and will be used to build the base of your cream of mushroom sauce. If needed, pour off any excess oil from the pan, leaving just enough to sauté the mushrooms and onions. This way, you’ll maximize the flavor of your beef stroganoff while keeping the dish balanced and harmonious. With the beef perfectly seared and set aside, you’re now ready to move on to the next steps of creating your creamy, savory masterpiece.
Creamy Enoki Mushroom Sauce Recipe: Easy, Flavorful, and Versatile
You may want to see also
Explore related products
Sauté Veggies: Cook mushrooms, onions, and garlic until softened in the same pan
To begin the sauté veggies step in your beef stroganoff with cream of mushroom recipe, heat a large skillet or pan over medium heat. Add a tablespoon of olive oil or butter to the pan, allowing it to melt and coat the surface evenly. This will prevent the vegetables from sticking and promote even cooking. Once the oil is hot, add 8 ounces of sliced mushrooms to the pan. You can use button, cremini, or a mix of wild mushrooms for added flavor. Sauté the mushrooms for about 3-4 minutes, stirring occasionally, until they start to release their moisture and become tender.
Next, add 1 finely chopped onion to the pan with the mushrooms. The onion will add a sweet and savory flavor to the dish, complementing the earthy taste of the mushrooms. Continue to cook the mixture for another 3-4 minutes, stirring frequently to prevent the onion from burning. As the onion cooks, it will become translucent and softened, releasing its aroma and flavor into the pan. Make sure to scrape the bottom of the pan with a wooden spoon to deglaze any browned bits, as these will add depth to the overall taste of your beef stroganoff.
After the onions have softened, add 2-3 minced garlic cloves to the pan. Garlic is a key ingredient in many savory dishes, including beef stroganoff, and it will add a pungent, slightly sweet flavor to the veggies. Cook the garlic for about 1 minute, stirring constantly to prevent it from burning. Be careful not to overcook the garlic, as it can become bitter and overpower the other flavors in the dish. The garlic is ready when it becomes fragrant and just starts to turn golden around the edges.
As you sauté the veggies, take a moment to appreciate the flavors and aromas coming together in the pan. The mushrooms, onions, and garlic should be softened and slightly caramelized, creating a rich and savory base for your beef stroganoff. If the pan seems dry at any point, add a splash of beef broth or water to prevent the veggies from sticking and to help scrape up any browned bits from the bottom of the pan. This will also help to create a flavorful sauce when you add the cream of mushroom soup later in the recipe.
Once the veggies are softened and fragrant, it's time to move on to the next step in your beef stroganoff recipe. Remove the pan from heat temporarily, and set it aside while you prepare the beef. The sautéed veggies will be added back to the pan later, along with the cooked beef and cream of mushroom soup, to create a delicious and creamy sauce. By cooking the mushrooms, onions, and garlic until softened in the same pan, you've created a flavorful foundation for your beef stroganoff, ensuring that every bite is packed with savory, umami-rich taste.
Mushroom Coffee and Constipation: Debunking Digestive Myths and Facts
You may want to see also
Combine & Simmer: Add beef back, pour in broth, simmer, then stir in sour cream
Once your beef has been seared to perfection and set aside, it's time to bring the dish together in the Combine & Simmer stage. Begin by returning the beef to the skillet or pot where you cooked it, ensuring that all those flavorful browned bits (fond) remain in the pan. These bits are packed with flavor and will enhance the overall taste of your stroganoff. As you add the beef back, gently toss it to coat it in the residual juices and spices. This step not only reintegrates the meat but also helps to meld the flavors together.
Next, pour in the beef broth, which serves as the liquid base for your sauce. The broth should cover the beef partially, creating a simmering environment that tenderizes the meat further while infusing it with rich, savory notes. Bring the mixture to a gentle simmer over medium heat, allowing the broth to reduce slightly and thicken. This reduction process concentrates the flavors, creating a more robust and cohesive sauce. Keep an eye on the heat to ensure it’s not too high, as a rapid boil can cause the broth to evaporate too quickly or toughen the beef.
As the broth simmers, it’s crucial to monitor the consistency and taste. If the sauce seems too thin, let it simmer a bit longer to reduce further. If it’s too concentrated, you can add a splash more broth or water to balance it out. This is also the time to adjust seasoning—add a pinch of salt, pepper, or a dash of Worcestershire sauce if needed. The goal is to achieve a sauce that’s rich, flavorful, and coats the beef nicely.
Once the sauce has reached the desired consistency, it’s time to stir in the sour cream. This step requires a gentle hand to avoid curdling. Reduce the heat to low and slowly add the sour cream, stirring continuously until it’s fully incorporated. The sour cream adds a creamy, tangy dimension to the dish, balancing the richness of the beef and broth. Be cautious not to let the mixture boil after adding the sour cream, as high heat can cause it to separate or become grainy.
After the sour cream is fully integrated, let the stroganoff warm through for a minute or two, ensuring all components are heated evenly. The final result should be a luscious, creamy sauce that clings to the tender beef, ready to be served over egg noodles or rice. This Combine & Simmer stage is where the magic happens, transforming individual ingredients into a harmonious, comforting dish. With patience and attention to detail, you’ll achieve a beef stroganoff that’s both satisfying and memorable.
Mastering Mushroom Biryani: A Step-by-Step Guide to Perfection
You may want to see also
Frequently asked questions
The main ingredients include beef (sirloin or chuck), cream of mushroom soup, mushrooms, onions, garlic, beef broth, sour cream, flour, butter, and egg noodles.
Yes, you can substitute beef with chicken, turkey, or even pork. Adjust cooking times accordingly to ensure the meat is tender.
While sour cream adds richness and tanginess, it’s not strictly necessary. You can omit it or use Greek yogurt as a lighter alternative, but the flavor profile will differ slightly.
To thicken the sauce, mix a tablespoon of flour or cornstarch with a little water to create a slurry, then stir it into the sauce. Simmer for a few minutes until it reaches the desired consistency.
