Do any of you guys have that one Aunt? The one that always made you feel special and had just a little something extra to her personality? Mine was my Aunt Ginny, my Dad’s sister. She was definitely 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.
My Aunt Ginny’s Beef Stroganoff – she brought the recipe back from Russia during the Cold war.
Way back when the Cold War was a thing, Aunt Ginny (she and my Dad mostly grew up in Des Moines, and Ginny at the time still lived there) went with a delegation of Iowa farmers to Russia. At the time, it never occurred to doubt that 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 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.
As different as this recipe may seem to some of us, I can get behind it 100 percent! For the life of me, though, I can’t understand why so many of us Americans put so much strange stuff in stroganoff. Worcestershire sauce, cream cheese, and ground meat all come to mind. Of course, I gotta admit, sweet gherkins could very well be “strange stuff” for you! 🙂
the best beef stroganoff
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 to 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.
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 very attractive.
Do not freeze; the sauce will not reheat well after freezing.
Saving Money The Best Beef Stroganoff:
The Beef:
My Aunt and my folks always used thinly sliced Sirloin for this recipe, I’ve always used Round steak (you have to be very careful not to overcook either, especially the round or it will be tough and not tasty) and many recipes use the pricier tenderloin. Personally, I like the flavor of the Sirloin best, but you can choose your price point.
Mushrooms:
Mushrooms are often on sale before holidays. Aldi or Lidl have 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, too, and Aldi and Lidl have great pricing, anytime. Your buyer’s club will have fabulous prices but usually you’ll need to buy in larger amounts; usually 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; prior to that I had given two versions, this one and a more common? one. My Dad was not down with what I thought were my little improvements. I decided, to reduce confusion, to print Aunt Ginny’s recipe here, as is, and to update my version on another post later. I hope you enjoy!
Mollie
The Best Beef Stroganoff
- Category: Main Dish Beef
- Cuisine: Russian
Ingredients
- 2 cups 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
- 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 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. 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. Garnish with parsley if desired and serve over rice or pasta.
Notes:
- Try tossing the steak in the freezer for 25 minutes or so for easier slicing
Keywords: Aunt Ginny, Bargain Meal of the Week, Beef, Beef Tenderloin, Cream, Family Recipe, mushrooms, pickles, Round Steak, Russian, Sirloin
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I’ll be sharing this at our very own Throwback Thursday Link party, hosted by Quinn, Alli, Carlee & Meaghan. Click the link to check out our blogs & rules or just click the blue froggy, below.
I’ll also be sharing to Angie’s Fiesta Friday Party – the hosts this week are Julie @ Hostess at Heart and Linda @ Fabulous Fare Sisters. Stop by and mingle.
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