Easy Beef Stroganoff Recipe - Lauren's Latest (2024)

FAQs

What is the most tender cut of beef for beef stroganoff? ›

Traditionally, tenderloin is the meat of choice for Stroganoff, and after testing out a few alternatives—strip steak and ribeye along with more inexpensive cuts like flap meat, hanger, flank, and skirt—I decided to stick with tradition (flap meat and hanger came in a close second).

Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles (see below for details of our tasting) are the classic accompaniment to this recipe.

Beef broth – If you have chicken or veggie broth that you want to use up, that will work instead. Dijon – I like to use smooth but you can use grainy. You can also replace the dijon with 1 tsp mustard powder. Worcestershire sauce – Use more or less if you'd like.

Beef Stroganoff is a rich dish that needs an equally rich red wine with high acidity, like Primitivo or Zinfandel. A peppery Stroganoff will love a fruity and peppery wine like Syrah / Shiraz. An earthy mushroom Stroganoff may call for an earthy Pinot Noir.

My secret ingredient in beef stroganoff is just a touch of nutmeg. This aromatic spice works so well with the rich, creamy sauce and is a nod to the dish's origins. You don't need much, just a little more than half a teaspoon.

Insert an instant-read thermometer into a few random cubes at the end of the cooking time to make sure that they are at least 145 degrees F, which is medium-rare. Do not cook them over 180 degrees or they will become tough.

Sourness comes from acidic ingredients (including tomatoes, wine and vinegar). If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt).

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Worcestershire has a similar flavor profile as Dijon mustard, so it can work in a pinch. It's more liquid than Dijon's creaminess, so be prepared to adjust other liquids in the recipe as needed. We recommend you start with a ½ :1 swap of Worcestershire sauce to Dijon.

The most common variety of Dijon — which originally came from the same-named region in France — is Grey Poupon. The mustard seeds used to make Dijon are usually finely ground, making the texture smooth, rather than coarse.

What mustard is closest to Dijon? ›

Stone-ground mustard is considered the best substitute for Dijon mustard. Like Dijon, stone-ground mustard is also made with brown mustard seeds, giving it a distinguishable flavor compared to the more mild types of mustard made with white mustard seeds.

We use cognac instead of sherry, but I think red wine would also be good. We double the meat and double the noodles.

If too runny, add more flour-water mixture and if too thick, add more sour cream.

Filet Mignon Steak

The Filet Mignon is the most tender cut of beef - known for its buttery-rich, melt-in-your-mouth texture and mild flavor. It is a highly sought-after cut of steak.

There are a few methods, but this is the easiest way: Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. Toss with fingers, leave for 30 minutes. Rinse, pat off excess water.

Choose the Right Cut: Opt for tender cuts of steak, such as ribeye, tenderloin (filet mignon), or striploin (New York strip). These cuts generally have less connective tissue and are naturally more tender.

Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.