Steak Stroganoff
Understand the classic beef stroganoff recipe broken down into its component parts.
By Keith McBrayerThis recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
This beef stroganoff version was designed to use up leftover steak, which you usually have to choose between heating it up and losing the perfect cook, or maintaining its color and texture and eating it cold. With stroganoff, you can add a sliced-up steak to the finished sauce to gently warm it through. You get to enjoy leftover steak in a warm dish that doesn’t overcook it. Win-win.
Keith McBrayer
Ingredients
Strogonoff base
- steak of choice, thinly sliced~ 225 g
- egg noodles~ 225 g
Aromatics
- mushrooms, thinly sliced225 g
- garlic, minced2-3 cloves
- yellow onion, diced1/2
Thickeners
- sour cream2 spoonfuls
- floura spoonful
Cooking liquid
- beef broth~ 240 g
Flavor adjusters
- salt
- black pepper
- worcestershire sauce
- dijon mustard
- lemons
- parsley
Method
Step 1: Sauté the sauce base
pasta according to package directions. Meanwhile, make the sauce base.
the mushrooms first in the oil until the moisture evaporates and they begin to take on color. Add the onion and garlic, and sauté until softened and fragrant.
Cook the steak if you don’t have any already. Set aside.
Step 2: Simmer to thicken
Add the flour and stir through until the flour has toasted and absorbed the fat in the pan.
Slowly add in the beef broth, stirring to get rid of lumps, and the sauce reaches a thin glaze consistency.
to thicken a bit, cut off the heat, and mix in just enough sour cream to reach your desired consistency and color.
Step 3: Adjust seasonings & add the steak
Taste and add your desired flavor adjusters to balance the salt, umami, and acid levels. The sauce should taste seasoned, savory, and bright.
Add in the steak slices to the sauce, cover, and let them gently warm through from the residual heat for a few minutes.
Step 4: Serve
Serve the sauced beef over cooked, drained pasta, and garnish as desired.
FAQ
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