I’ll level with you – I don’t think there’s any other food on this earth that I love more than Beef Stroganoff. I remember the first time I ever had it. I don’t know what inspired my mom to pick up something new at the grocery store that day, but I’m so glad she did because it changed my life. Looking back, it was the worst beef stroganoff there is. A McCormick packet of powdered sauce, canned mushrooms, ground beef, and sour cream. Simplicity itself, totally processed, and yet – it completely captured my heart.
Since that fateful day all those years ago, I’ve learned my preferences for Stroganoff. It started with fresh mushrooms, not canned. They were on sale at the Aldi one day and I talked my mom into trying out the upgrade. We never went back. Then came the steak. Cheap cuts of sirloin, of course – this isn’t Beverly Hills. And finally, one day when I was all grown up and all on my own, I finally had the courage to ditch the McCormick packet once and for all.
Since then, I’ve tweaked this recipe time and time again. A teaspoon of Dijon mustard here, fresh thyme there, a splash of Worcestershire sauce, Greek yogurt, white wine, garlic… I’ve tried every variation there is. Some people even have the nerve to add tomatoes. I say that’s a crime.
After many years of trial and error, I’ve finally perfected my favorite dish. The result? A Beef Stroganoff that’s so rich, so creamy, and so flavorful that it’ll make your taste buds dance with joy. It’s the kind of comfort food that fills your home with warmth and your belly with happiness. And the best part? You don’t need a fancy occasion to enjoy it. Whether it’s a weeknight dinner or a cozy Sunday supper, this Beef Stroganoff is always a hit.
Beef Stroganoff’s Colorful History
Beef Stroganoff, my most beloved dish, tells a captivating culinary tale. Its origins blend French and Russian influences, where thin beef slices and onions simmered with sour cream meet. The debate lingers on which Stroganov family member inspired its name. Some believe it was General Pavel Alexandrovich Stroganov, who encountered a Dijon mustard variation in France, while others credit Charles Brière, a French chef in Russia.
Regardless of its genesis, Beef Stroganoff soared in popularity, especially with the addition of mushrooms championed by Pelagia Alexandrova-Ignatieva. The dish spread through Russian expatriates to Shanghai, Paris, and beyond. Even during the Cold War, it found a place in American cookbooks.
Today, Beef Stroganoff is served on tables all around the world. Russians savor it with potato straws, while Americans often pair it with egg noodles or rice (egg noodles are my personal favorite). This iconic dish symbolizes the fusion of cultures and flavors throughout its remarkable history.
How To Make Perfect Beef Stroganoff
Begin your quest to create cozy flavor bliss by melting a generous amount of butter in a large Dutch oven over medium-high heat. Now, it’s time to season your cubed beef chuck roast with just the right amount of salt and pepper and add to the butter. With each piece of beef gently sizzling, a mouthwatering scent begins to fill the air.
Picture the scene: succulent pieces of beef, searing to perfection, their surfaces turning golden brown. The tantalizing aroma intensifies, promising a rich, savory experience like no other. Once your beef has achieved the perfect sear, move it to a waiting plate, but don’t lose sight of the enchanting fragrance that lingers.
Building Flavor
Now, it’s the mushrooms’ turn to shine. They join the Dutch oven, bathed in the remaining buttery goodness. These mushrooms, sliced and ready, sizzle and release their earthy scent into the mix. A symphony of flavors begins to take shape as they turn a deep, caramelized brown. Only then do you add the finely chopped onions, whose sweet aroma mingles with the mushrooms’ earthiness, creating a harmonious and appetizing bouquet.
Return the seared beef to the Dutch oven, where it finds its place among the mushrooms and onions. The scent of the simmering ingredients intensifies as you pour in the rich beef bone broth, lending depth and complexity to the aroma. Dried mustard powder and soy sauce join, infusing the mixture with their bold and savory notes. A splash of apple cider vinegar adds a subtle hint of brightness and acidity, like a secret ingredient.
As you stir in fresh thyme sprigs, the fragrance becomes herbaceous and comforting. It’s a blend of aromatic notes, promising a hearty, warming dish. Now, cover the Dutch oven with a lid and let the magic happen. The scent of slow-simmered beef, mushrooms, and onions fills your kitchen, evoking a sense of anticipation for the meal to come.
And Now We Wait…
After a patient wait, remove the thyme sprigs and prepare to elevate the dish. In a small bowl, a cornstarch slurry forms as you mix it with a ladle of the hot broth. Its purpose is to thicken the luxurious sauce. As you pour it in, the creation transforms again, becoming rich and velvety.
In another bowl, the sour cream awaits its turn. Tempering it with a ladle of hot broth ensures a smooth, creamy texture without curdling. The scent is luscious and inviting. Stirring it into the Dutch oven, the stroganoff sauce reaches its creamy zenith. The flavors meld into a harmonious whole, creating a symphony of taste and smell.
Finally, it’s time to serve. Spoon the slow-cooked, perfected Beef Stroganoff over your choice of egg noodles, rice, or mashed potatoes. As you garnish with a sprinkle of fresh thyme leaves and perhaps some chopped parsley, the sight is as delightful as the scent. With each bite, you’ll experience tender beef, velvety mushrooms, and creamy, savory sauce, all combined to create a feast for the senses. Enjoy every moment of this culinary masterpiece!
Full Recipe
Slow-Cooked, Perfect Beef Stroganoff
Equipment
- Dutch Oven or Heavy-Bottomed Pot A Dutch oven is ideal for slow-cooking dishes like Beef Stroganoff. Its thick walls help distribute heat evenly, preventing scorching or uneven cooking.
- Ladle You'll need a ladle to remove some hot broth for making the cornstarch slurry and tempering the sour cream.
- Whisk A whisk is useful for mixing the cornstarch with the hot broth to make a slurry and for blending the sour cream.
Ingredients
- 1 lb beef chuck roast cubed
- 8 oz white or baby bella mushrooms sliced
- 1 onion finely chopped
- 32 oz beef bone broth
- 2 tbsp cornstarch
- 1 cup sour cream
- 2 tsp dried mustard powder
- 2 tbsp soy sauce
- Splash of apple cider vinegar
- 2 fresh thyme sprigs
- fresh parsley (optional) for garnish
- Salt and pepper to taste
- 2 tbsp unsalted butter
Instructions
Sear the Beef and Mushrooms:
- In a large Dutch oven, melt the butter over medium-high heat.
- Season the cubed beef with salt and pepper. Once the butter is hot, add the beef in batches and sear until well-browned on all sides. Transfer the seared beef to a plate and set it aside.
- In the same Dutch oven, add more butter if needed. Sauté the sliced mushrooms in batches until they’re nicely browned. Then add the chopped onions and sauté until they become soft and translucent.
Combine and Slow Simmer:
- Return the seared beef and mushrooms to the Dutch oven with the onions.
- Pour in the beef bone broth, mustard powder, soy sauce, apple cider vinegar, and add the fresh thyme sprigs.
- Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it simmer gently for about 2-3 hours, or until the beef becomes fork-tender.
Thicken the Sauce:
- Remove the thyme sprigs.
- In a small bowl, create a slurry by mixing the cornstarch with a ladle of hot broth from the Dutch oven.
- Gradually whisk the slurry back into the simmering mixture to thicken the sauce. Allow it to simmer for a few more minutes until it reaches your desired consistency.
- In another bowl, mix the sour cream with a ladle of hot broth to temper it.
- Stir the tempered sour cream into the Dutch oven to make the stroganoff creamy. Adjust the seasoning with more salt and pepper if needed.
Garnish and Serve:
- Serve the slow cooked, perfect beef stroganoff over egg noodles, rice, or mashed potatoes, garnished with a sprinkle of fresh thyme leaves and (optional) chopped parsley. Enjoy!
Notes
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below! Tag @wisterianwoman on Instagram or use hashtag #wisterianwoman so we can share the recipe love!
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