Do any of you guys have that one Aunt? The one that always made you feel special and had just a little something extra? Mine was my Aunt Ginny, my Dad’s sister. She was the fun Aunt, and she was fabulous. I have a couple of her recipes on my site, but my favorite is The Best Beef Stroganoff.
The Best Beef Stroganoff
Way back when the Cold War was a thing, Aunt Ginny (both Ginny and Dad grew up in Des Moines, and Ginny still lived there) went with a delegation of Iowa farmers to Russia. At the time, it never occurred to me to doubt how Ginny pulled off something so spectacular. As an adult, maybe those facts shouldn’t be questioned too closely! Even the Beatles weren’t allowed in, although they had plenty to sing about: Back in the USSR was released in 1968.
About The Best Beef Stroganoff:
I am happy just to have my nesting dolls, so many memories, and this Beef Stroganoff recipe she brought back! So fifty-some years later, when my Dad wanted Beef Stroganoff and my Stepmom, Pat was all in, too, I was happy to comply. Anything for my favorite octogenarians!
Beef Stroganoff is one of those spectacular meals that seems so fancy and elegant but is really fast and easy. It’s almost a cheat to make. This recipe for the Best Beef Stroganoff has a few special touches you might not see in our more run-of-the-mill American Stroganoffs.
Of course, there is the thinly sliced steak, the golden brown mushrooms, and a little onion and tomato paste, but rather than using a commercial sour cream, this Beef Stroganoff relies on cream that is soured with vinegar.
The strangest though? I’ve been told no self-respecting Russian would serve Beef Stroganoff without Sweet Gherkins on the side, but the Sweet Gherkins are IN this recipe. And they’re the perfect counterpoint to all the rich cream. Try them in the dish. You can push them to the side if you don’t care for them…did I say that? Seriously, don’t do that…
And while we Americans seem to think all stroganoff should be served over noodles, this recipe, as served to Ginny in Russia, was (and still is in our family) served over rice. Go either way; that’s not the star of the show.
Hey, this is real cooking!
Making The Best Beef Stroganoff:
This recipe is simple with very few ingredients, and the technique will make or break it. Before you start cooking, have all the ingredients prepped and ready to go. Start off with souring the cream. Just set it aside and let the vinegar do its job.
Choose your meat to fit your budget. I’ve made it with tenderloin, but my favorite is sirloin. I think it has a beefier flavor. I’ve even made it with cheap old round steak. Whatever you choose to use, it’s imperative to cut and cook the beef correctly.
When cutting, it’s helpful to place the beef in the freezer for about 20 to 25 minutes to firm it up enough to slice through easily. Slice a little more than 1/4″ on a diagonal against the grain.
The real key is to sear the beef in batches over high heat (the original recipe says over a “sharp fire”) so it browns on the outside while remaining pink in the middle. Remove each batch in turn to a plate and lightly tent with foil to keep warm.
- The beef will finish cooking as it rests under the foil and cook a little more in the sauce, later.
- If the beef is overcooked, it can become tough and dry, no matter what the cut, but if you choose the budget round, it’s in even more danger of becoming tough.
- If the beef is all put in the pan at once, as it releases juices, the beef will steam and turn an unattractive grey color.
- That’s a lost opportunity both for the color the well-browned beef adds to the dish as well as the flavor.
- As the beef rests while the remainder of the dish is cooked, it will also give off more of its juices. When the beef is added back in toward the end, make sure to add all those juices as well.
Another thing to be aware of: lower the heat as soon as the beef has been seared, add the rest of the butter, the mushrooms, and the onions as quickly as possible, and hold the skillet off the heat as you do so.
All that lovely flavor that has accumulated on the bottom of the pan (the fond) will be in danger of burning if there is any hesitation. If necessary, splash a little water (this isn’t in the recipe) into the skillet to cool it down. Just a couple of tablespoons will usually do.
Just a shout-out to another recipe from Aunt Ginny, her English Toffee.
Aunt Ginny’s English Toffee
Storing and Reheating:
Store the stroganoff and the rice or noodles separately. This dish heats up well in the microwave if care is used. Heat the rice or noodles first and remove.
Then heat the stroganoff on a low setting, stopping to stir often. If overheated, it can “break,” and while it will still taste good, it won’t be attractive.
Do not freeze; the sauce will not reheat well after freezing.
Saving Money on Groceries:
The Beef:
My Aunt and my folks always used thinly sliced Sirloin for this recipe, and it’s my pick, but I have used Round Steak, the budget option, before. Many recipes use the pricier tenderloin. Choose your price point.
Mushrooms:
Mushrooms are often on sale before holidays. Aldi or Lidl has great prices on them, anytime. Mushrooms last a bit longer if you turn the package over and poke a few holes in the bottom. Store them upside down. That way, they won’t sit in condensation and won’t go south as quickly.
Cream:
Cream is often on sale around holidays, and Aldi and Lidl have great pricing anytime. Buyer’s clubs have fabulous prices, and is usually sold by the quart. Cream keeps for weeks, due to its high-fat content, in the fridge. If yours comes in a bottle, it stays fresher if stored upside down.
I updated this post in April 2024; before, this post had two versions, this one and a more Americanized version, and it was confusing; I’ve omitted the American one. Btw, my Dad was not down with the American version – for us, this really is The Best Beef Stroganoff! I hope you enjoy!
Mollie
The Best Beef Stroganoff
The Best Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 15 minutes`
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish Beef
- Cuisine: Russian
Ingredients
- 2 cups whipping cream, soured with 2 tablespoons vinegar
- 4 tablespoons butter, divided (may use half butter and half olive oil for less chance of over-browning)
- 1 to 1 1/2 pounds beef, thinly sliced (about 1/4 inch) against the grain at an angle, Tenderloin, Sirloin, or Round
- 1/2 teaspoon paprika
- pinch of nutmeg
- salt and pepper to taste; be generous with the pepper
- 1/2 onion, finely diced
- 8 – 10 ounces of mushrooms, sliced
- 1 tablespoon tomato paste
- 4 small sweet gherkins, julienned thinly
- optional: 1/2 to 1 cup beef broth to thin sauce if needed
- parsley or thinly sliced green onion tops for garnish, if desired
Instructions
First, sour the cream by adding a tablespoon of vinegar per cup of cream. Stir and set aside.
Preheat a large skillet with 2 tablespoons butter over medium-high heat. Sprinkle beef with paprika, nutmeg, salt, and pepper. When the skillet is good and hot, working in batches, lay beef in a single layer; cook until seared and browned on the first side, then turn and quickly sear on the second.
The beef should be well-browned and still slightly pink in the center; it will continue to cook a bit from carryover heat as it rests and cook a little more when it is returned to the skillet containing the sauce. Remove from heat and set aside, tented with foil to keep warm, and repeat.
Turn the pan down to medium, add the remaining two tablespoons butter. Add onions and mushrooms to the pan. Cover and cook for several minutes, stirring now and then until beginning to brown. Remove the lid and continue to cook until mushrooms are golden brown and the liquid is pretty much gone.
If the bottom of the pan is getting too dark and in danger of burning as the mushrooms cook, add a little water to the pan (maybe two, three tablespoons) and scrape residue up from bottom of pan. Push the mushrooms aside and add the tomato paste, cooking until it loses a bit of its bright red color, about a minute or so.
Turn the heat to low and add the cream and stir in to form a sauce. Do not boil. When the cream is warmed through, add the beef back in along with any juices and the julienned gherkins, and stir together.
Taste, and add more salt and pepper if desired. If the sauce is too thick for your taste, add bit by bit, by the tablespoon, judging as you go, a little bit of beef broth. Garnish with parsley if desired and serve over rice or egg noodles.
Notes:
- Try tossing the steak in the freezer for 25 minutes or so for easier slicing
Nutrition based on six servings with 1 pound of beef; no noodles or pasta.
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 521 | |
| % Daily Value * | |
| Total Fat 45 g | 69 % |
| Saturated Fat 25 g | 124 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 163 mg | 54 % |
| Sodium 829 mg | 35 % |
| Potassium 476 mg | 14 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 5 g | |
| Protein 24 g | 48 % |
| Vitamin A | 39 % |
| Vitamin C | 4 % |
| Calcium | 14 % |
| Iron | 10 % |
The Best Beef Stroganoff
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I’ll be sharing The Best Beef Stroganoff at Throwback Thursday Link party and Angie’s Fiesta Friday
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