Beef Stroganoff
This rich tasting dish, which originated in Russia in the 19th century, has become a classic in our cuisine. The sauce, made flavourful and thick with sour cream, gets a little more oomph with the addition of a drop of either Worcestershire or oyster sauce. The advantage of this dish, adapted slightly from Bon Appetit, is that the thinly cut strips of beef cook quickly, so even on a busy worknight, dinner can be elegant and delicious. Beef Stroganoff is traditionally served over buttered noodles, but can also be served over rice, grains or potatoes.
Time: 30 minutes
Serves: 4
Ingredients
4 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
8 oz. (about 2 cups) mushrooms, halved and quartered or sliced
Kosher salt
1 lb. round steak, sliced thinly against the grain
Freshly ground black pepper
2 shallots, finely chopped
4 garlic cloves, finely chopped
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/4 cup dry white wine
2 cups (or more) low-sodium beef broth
1 teaspoon (or more) oyster or fish sauce (optional)
1 teaspoon (or more) Worcestershire sauce (optional)
1/4 cup sour cream
Method
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high until butter is melted. Cook the mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Season with salt, then transfer to a plate.
Slice the steak against the grain. Season the steak generously with salt and pepper. Combine 1 tablespoon oil and the remaining tablespoon butter in the same skillet. Cook until well browned, about 2 minutes. Don't overcook. Transfer to another plate; wipe out skillet.
Reduce the heat to medium and pour remaining the 1 tablespoon of oil into the pan. Cook the shallots or onions, stirring often, until softened, about 2 minutes. Add the garlic. Cook, stirring, until softened, about 1 minute.
Add the tomato paste and cook, stirring constantly, until slightly darkened in colour, about 2 minutes. Add the flour and cook, stirring often to coat the shallots and garlic, until toasty smelling, about 3 minutes.
Add the wine; cook, scraping up the browned bits, until evaporated, about 1 minute. Add broth, Worcestershire sauce, fish or oyster sauce (if using), and any liquid from mushrooms (leave the mushrooms behind). Bring to a boil over high heat, then reduce the heat to low. Simmer, uncovered, stirring occasionally, until the sauce coats a spoon, 12–15 minutes.
Place the sour cream in a small heatproof bowl and gradually whisk in 1 cup sauce. Stir back into the sauce in the skillet. Taste and season with more salt or fish/oyster/Worcestershire sauce if needed.
Stir in the mushrooms and the beef strips, with any drippings. Serve the beef stroganoff over noodles, rice, grains or mashed potatoes.
This rich tasting dish, which originated in Russia in the 19th century, has become a classic in our cuisine. The sauce, made flavourful and thick with sour cream, gets a little more oomph with the addition of a drop of either Worcestershire or oyster sauce. The advantage of this dish, adapted slightly from Bon Appetit, is that the thinly cut strips of beef cook quickly, so even on a busy worknight, dinner can be elegant and delicious. Beef Stroganoff is traditionally served over buttered noodles, but can also be served over rice, grains or potatoes.
Time: 30 minutes
Serves: 4
Ingredients
4 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
8 oz. (about 2 cups) mushrooms, halved and quartered or sliced
Kosher salt
1 lb. round steak, sliced thinly against the grain
Freshly ground black pepper
2 shallots, finely chopped
4 garlic cloves, finely chopped
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/4 cup dry white wine
2 cups (or more) low-sodium beef broth
1 teaspoon (or more) oyster or fish sauce (optional)
1 teaspoon (or more) Worcestershire sauce (optional)
1/4 cup sour cream
Method
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high until butter is melted. Cook the mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Season with salt, then transfer to a plate.
Slice the steak against the grain. Season the steak generously with salt and pepper. Combine 1 tablespoon oil and the remaining tablespoon butter in the same skillet. Cook until well browned, about 2 minutes. Don't overcook. Transfer to another plate; wipe out skillet.
Reduce the heat to medium and pour remaining the 1 tablespoon of oil into the pan. Cook the shallots or onions, stirring often, until softened, about 2 minutes. Add the garlic. Cook, stirring, until softened, about 1 minute.
Add the tomato paste and cook, stirring constantly, until slightly darkened in colour, about 2 minutes. Add the flour and cook, stirring often to coat the shallots and garlic, until toasty smelling, about 3 minutes.
Add the wine; cook, scraping up the browned bits, until evaporated, about 1 minute. Add broth, Worcestershire sauce, fish or oyster sauce (if using), and any liquid from mushrooms (leave the mushrooms behind). Bring to a boil over high heat, then reduce the heat to low. Simmer, uncovered, stirring occasionally, until the sauce coats a spoon, 12–15 minutes.
Place the sour cream in a small heatproof bowl and gradually whisk in 1 cup sauce. Stir back into the sauce in the skillet. Taste and season with more salt or fish/oyster/Worcestershire sauce if needed.
Stir in the mushrooms and the beef strips, with any drippings. Serve the beef stroganoff over noodles, rice, grains or mashed potatoes.