Beef Stroganoff

Beef Stroganoff

Beef stroganoff is a timeless dish that tantalizes taste buds with its tender beef, rich creamy sauce, and savory depth. This culinary gem, hailing from Russia, with French culinary influence has transcended borders and evolved into a global favorite, enjoyed in homes and restaurants across the world.

Beef stroganoff’s origins are debated, but it likely emerged in mid-19th century Russia.

The Stroganov Connection: Legend attributes its creation to French chefs employed by the wealthy Stroganov family in 19th-century Russia. It is said to have been created for Count Stroganoff, who had trouble chewing due to age.

French dish adaptation: The French chefs may have adapted it from a French dish called “fricassée de boeuf” with Russian additions like sour cream and mushrooms.

Regardless of its exact origin, beef stroganoff became a beloved dish in Russia and worldwide, evolving into various versions with diverse ingredients and flavors.

Why it is so popular across the globe?

Beef stroganoff’s popularity stems from a combination of factors that appeal to different tastes and preferences: The savory richness of the tender beef, earthy mushrooms, and creamy sauce creates a satisfying flavor experience.  The warmth and richness of the dish evoke a sense of comfort and nostalgia for many people.

The recipe is also highly versatile, and adaptable to individual preferences, allowing for variations in ingredients and cooking methods. Despite its impressive taste, beef stroganoff can be made with relative ease, making it a popular choice for weeknight meals.

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Beef Stroganoff (with Coconut Cream)

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Ingredients:

• 550-600 gms Beef tenderloin or sirloin, cut into thin strips, against the grain
• 2 Tbsp Olive oil /Avocado oil
• 1 1/2 – 2 cups Cremini/ Swiss brown Mushrooms stem removed and sliced
• 1 Yellow Onion/ Vidalia, chopped
• 2 large cloves Garlic, chopped
• 5 small sprigs of Fresh Thyme
• 4 Tbsp unsalted Butter/ Vegan Butter or ghee for Dairy free alternative, divided
• 2 Tbsp Plain flour
• 1 1/2 cup Liquid Beef stock
• 2 Tbsp Tomato paste
• 1 tsp Worcestershire sauce
• 1/2 tsp Onion powder
• 1/2 tsp Paprika
• 200 ml Kara Coconut cream
• 1-2 tsp Freshly squeezed Lemon juice
• Salt and freshly cracked Black pepper to taste
• 1 Tbsp, finely chopped Parsley

For Coating the Beef:

• 1 tsp Light soy sauce
• 1 1/2 Tbsp Plain flour
• 1/2 tsp Black pepper
• 1/2 tsp Garlic powder
• 1/4-1/2 tsp Salt

Common ingredients in Beef Stroganoff.

• Beef: Tender cuts are best used.
• Onion and Garlic: Provide aromatic base notes.
• Mushrooms: Cremini or Swiss Brown Mushrooms are added.
• Stock or Wine: Beef Stock, Chicken stock, for flavor and deglazing.  Brandy or white wine may also be used, for deglazing the pan and adding a hint of alcohol flavor.
• Sour cream: Adds the signature creamy texture and tangy flavor.
• Flour: Thickens the sauce and creates a smooth consistency.
• is commonly used in beef stroganoff. It adds umami depth and complexity to the sauce.
• Dijon mustard: is often used in beef stroganoff. It adds a subtle tang and helps to balance the richness of the dish.
• Herbs: Fresh Parsley, Thyme, Tarragon and Dill are used
• Spices and Seasonings: Black pepper is often added. Paprika, adds a subtle smoky sweetness. Onion and Garlic Powder, boost flavor.
• Tomato paste: Tomato paste isn’t a traditional ingredient in beef stroganoff, but some variations might use a small amount for a touch of mixed sweetness and acidity.

What is the best cut of beef for Beef Stroganoff?

Opt for tender and flavorful cuts that cook quickly without getting tough. Here are some good choices:

• Sirloin: Easily available and affordable option with good flavor and tenderness.
• Flank steak: Marinating is recommended for this lean cut, but it results in tender and flavorful stroganoff.
• Tenderloin: The most tender cut, but also the priciest. Great for a luxurious stroganoff experience.
• Tougher cuts: Chuck roast or round steak requires longer simmering, up to 45-60 minutes to become tender. Add water/stock accordingly

Place the beef in the freezer for 20-30 minutes to slice easily. Cut the beef against the grain.

Why is the beef coated in flour and seasoning for Beef Stroganoff?

Coating the beef in flour and herbs/seasoning  before browning serves two key purposes in beef stroganoff:

1. Flavorful crust: The flour browns in the hot pan, creating a flavorful crust on the beef that adds depth and richness to the dish.
2. Thicken the sauce: As the floured beef cooks, the flour releases starch that thickens the pan drippings, contributing to the creamy texture of the stroganoff sauce.

The herbs and spices you choose to add alongside the flour further enhance the flavor profile of the dish.

Why is Sour Cream added to Beef Stroganoff?

Sour cream plays a crucial role in beef stroganoff for two main reasons:

1. Creamy texture and tang: Sour cream adds a rich, decadent creaminess to the sauce, balancing the savory flavors of the beef and broth. Its subtle tang cuts through the richness and prevents the dish from feeling heavy.
2. Flavor complexity: Sour cream introduces a touch of acidity that brightens and elevates the overall flavor profile of the stroganoff. This acidity helps to counteract the richness of the beef and cream, creating a more balanced and nuanced taste.

Can I omit the Sour Cream in Beef Stroganoff, to make it dairy-free?

Yes, you can omit sour cream and use coconut cream along with tomato paste and lemon for the sourness factor.  Of course, you will need to replace the butter also for vegan butter or oil instead.

Coconut Cream in Beef Stroganoff?

You can use coconut cream in beef stroganoff, especially if you’re looking for a dairy-free or vegan option. However, there are some things to keep in mind: Check out the recipe page for our coconut cream version of Beef Stroganoff.

Differences from sour cream:

• Flavor: Coconut cream has a subtle sweetness and coconutty flavor that differs from the tangy notes of sour cream. Adding lemon and tomato paste to the recipe gives the coconut cream a taste comparable to sour cream.
• Thickness: Coconut cream varies in thickness depending on the brand and processing. You might need to adjust the recipe by adding less liquid or using a thickener like cornstarch. Also, note that Coconut cream is different to canned coconut milk.
• I like to use Kara Coconut cream since it doesn’t have extra sweetness like some other brands and it is most natural tasting.

How to use Canned Coconut Milk:

• Choose full-fat coconut milk: This will provide the richest texture and mouthfeel. Chill it overnight to separate the thick cream from the thinner liquid. Use the cream part.
• Adjust sweetness: The sweetness of coconut cream might require adding a touch of lemon juice or vinegar to balance the flavors. Start with less and adjust: Gradually add the coconut milk cream and taste the sauce before adding more.

Overall:

While using coconut cream will result in a slightly different flavor than the traditional sour cream version, it can be a delicious and versatile substitute for those who avoid dairy or simply want to experiment with new flavors.

How long does it take to cook Beef Stroganoff?

The cooking time for beef stroganoff can vary depending on the cooking method, beef cuts, and the desired doneness of the beef. Typically, it takes around 30-45 minutes to cook on the stovetop, while slow cooker versions can take several hours.

What is Beef Stroganoff served with?

Traditionally, beef stroganoff is served with a starchy side dish to soak up the delicious creamy sauce. Here are some common options:

Classic choices:

• Noodles: Egg noodles are the most popular choice, offering a comforting and familiar pairing. Wide or twisted noodles work well to capture the sauce.
• Mashed potatoes: Creamy mashed potatoes provide a delightful textural contrast and richness to complement the stroganoff.
• Rice: Both white and brown rice are good options, offering a neutral base for the flavorful sauce.

Alternative options:

• Egg noodles: For a lighter option, substitute regular egg noodles with zucchini noodles or spaghetti squash for a low-carb twist.
• Cauliflower rice: Another low-carb alternative, cauliflower rice mimics the texture of rice while adding a subtle vegetable flavor.
• Roasted vegetables: Roasted broccoli, Brussel sprouts, or asparagus offer a healthy and colorful side dish to balance the stroganoff’s richness.
• Salad: A simple green salad tossed with a light vinaigrette helps cut through the richness of the dish.

Why would my Beef Stroganoff Sauce, split?

A beef stroganoff can split for a few reasons:

• High heat: Dairy products like sour cream and heavy cream can curdle if heated too quickly or intensely. Ensure you gradually whisk them into the warmed sauce over low heat.
• Temperature fluctuations: Avoid bringing the sauce to a boil after adding the dairy, as rapid temperature changes can also cause curdling.
• Acidity: Too much acidic ingredients like lemon juice or wine can cause the dairy to separate. Add them gradually and taste as you go.

Fat content: Using low-fat dairy alternatives may lack the fat content needed to emulsify properly, increasing the risk of splitting. Opt for full-fat versions for better stability.If your stroganoff does split, you can try whisking in a tablespoon of cold water or a bit of cornstarch slurry (cornstarch mixed with cold water) to help bring it back together.

Same Recipe Video is available on the Recipe page⇑.

On Laptop, is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Beef, Mushrooms, Onions, Garlic, Fresh Thyme, Lemon, Flour, Oil/Butter, Coconut Cream, Tomato Paste, Worcestershire sauce, Dry Herbs and Seasonings.

EAT AND TELL!!! Let us know if you tried –  Beef Stroganoff