Description: This recipe transforms simple ingredients into a truly unforgettable Beef Stroganoff. Tender steak, earthy mushrooms, and a tangy, creamy sauce combine for a rich and satisfying meal that’s surprisingly easy to prepare. It’s a classic comfort food elevated with a touch of sophistication.
Why You’ll Love This Recipe:
- Restaurant-Quality Flavor at Home: This stroganoff is packed with umami and depth of flavor that rivals your favorite restaurant version.
- Quick and Easy: With a cook time of under an hour, this recipe is perfect for a weeknight dinner.
- Impressive Presentation: The final dish is visually stunning, making it perfect for entertaining.
- Customizable: Easily adapt the recipe to your taste by using different types of mushrooms or adding a splash of your favorite liquor.
- Budget-Friendly: While using fillet steak adds a touch of luxury, you can easily substitute with a more affordable cut like sirloin, making it accessible for any budget.
Introduction
Beef Stroganoff. The name itself evokes images of cozy nights, rich sauces, and tender, melt-in-your-mouth beef. It’s a dish that has stood the test of time, evolving from its 19th-century Russian origins into a global comfort food staple. While variations abound, the essence of Stroganoff lies in the perfect balance of creamy, tangy, and savory flavors.
This recipe aims to deliver the best Beef Stroganoff you’ve ever tasted, combining classic techniques with a few modern twists. The key to this exceptional dish lies in several carefully considered elements: selecting high-quality beef, building layers of flavor in the sauce, and ensuring the perfect texture throughout. We’ll be using fillet steaks for their tenderness, but don’t worry, we’ll also discuss ways to make this dish more budget-friendly. The use of dried porcini mushrooms adds an unparalleled depth of umami, while the smoked paprika lends a subtle smoky note that elevates the entire flavor profile. The red wine vinegar provides a crucial touch of acidity, cutting through the richness of the sauce and brightening the flavors.
Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through each step, ensuring a delicious and satisfying result. Get ready to experience a Beef Stroganoff that is truly the best you’ve ever had.
Ingredients:
- 30g dried porcini mushrooms
- 1 beef stock cube or stock pot
- 2 Morrisons Market Street fillet steaks (about 400g)
- 100g butter
- 1 onion, finely sliced
- 200g chestnut mushrooms, quartered
- 1 garlic clove, crushed
- 2 tsp smoked paprika, plus extra to serve
- 1 tbsp red wine vinegar
- 250ml soured cream
- 1 tsp English mustard
- ½ small bunch parsley, chopped
- Mashed potatoes, to serve
Preparation:
Step 1: Rehydrating the Porcini Mushrooms and Making the Stock
Begin by placing the dried porcini mushrooms in a heatproof bowl. Pour 250ml of boiling water over the mushrooms. Allow them to steep for at least 20 minutes, or until they are fully rehydrated and pliable. The water will transform into a dark, flavorful broth. Once rehydrated, carefully remove the mushrooms from the liquid, reserving the liquid. Strain the mushroom liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit or sediment. This step is crucial for ensuring a smooth and delicious sauce.
Next, prepare the beef stock. Combine the strained mushroom liquid with a beef stock cube or stock pot in a saucepan. Gently heat until the cube or pot is fully dissolved, creating a rich and intensely flavored broth. Set this aside, as it will be the base of our Stroganoff sauce. Once the mushrooms are cool enough to handle, roughly chop them.
Step 2: Preparing and Searing the Steaks
Generously season the Morrisons fillet steaks with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for bringing out the natural flavors of the beef. Heat half of the butter (50g) in a large frying pan over medium-high heat. The pan should be hot enough to ensure a good sear, but not so hot that the butter burns.
Once the butter is melted and the pan is sizzling, carefully place the steaks in the pan. Cook for 8-10 minutes, turning every minute or so, until they are golden brown on each side and cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer to ensure accuracy. Remember that the steaks will continue to cook slightly as they rest.
Once cooked, transfer the steaks to a cutting board and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent them loosely with foil to keep them warm.
Step 3: Building the Stroganoff Sauce Base
In the same frying pan (without cleaning it), add the remaining butter (50g) and melt over medium heat. Add the finely sliced onion and cook for 8-10 minutes, stirring occasionally, until softened and starting to caramelize. Caramelizing the onions will add a touch of sweetness and depth to the sauce.
Next, add the quartered chestnut mushrooms and the chopped rehydrated porcini mushrooms to the pan. Cook for another 5 minutes, stirring frequently, until the mushrooms are softened and have released their moisture.
Add the crushed garlic and smoked paprika to the pan and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter. The smoked paprika will add a warm, smoky depth to the flavor profile of the sauce.
Step 4: Creating the Rich and Tangy Sauce
Pour the red wine vinegar into the pan and simmer for 1 minute, scraping up any browned bits from the bottom of the pan (this is called deglazing). The vinegar will help to deglaze the pan, adding a touch of acidity and complexity to the sauce.
Add the prepared beef stock to the pan, bring to a boil, and then reduce the heat to low. Simmer for 5 minutes, allowing the sauce to reduce slightly and the flavors to meld together. This step is essential for creating a rich and concentrated sauce.
Reduce the heat to very low and gently stir in most of the soured cream (reserving a drizzle for serving), until the sauce is heated through but not simmering. Simmering can cause the sour cream to curdle, so it’s important to keep the heat low. Season the sauce to taste with salt and freshly ground black pepper.
Finally, stir in the English mustard and most of the chopped parsley (reserving some for garnish). The mustard will add a subtle tang and enhance the other flavors in the sauce, while the parsley will provide a fresh, herbaceous note.
Step 5: Combining the Steak and Serving
Thickly slice the rested fillet steaks against the grain. This will help to ensure that the steak is as tender as possible. Add the sliced steak to the pan along with any accumulated juices from the cutting board. Toss gently to coat the steak in the sauce.
To serve, spoon a generous portion of mashed potatoes onto each plate. Top with the Beef Stroganoff. Drizzle with the remaining soured cream and scatter with the rest of the parsley and a little more smoked paprika. Serve immediately and enjoy!
COOKING Rating:
- Skill Level: Intermediate
- Ease of Preparation: Moderate
Serving Suggestions:
- Serve over creamy mashed potatoes, egg noodles, or rice.
- Garnish with fresh parsley, dill, or chives.
- Serve with a side of steamed green beans or asparagus.
- Accompany with a crusty bread for soaking up the delicious sauce.
- A crisp green salad can provide a refreshing counterpoint to the richness of the dish.
Tips:
- Use high-quality ingredients: The better the quality of your beef and mushrooms, the better the final dish will be.
- Don’t overcook the steak: For the most tender results, aim for medium-rare.
- Be careful not to curdle the sour cream: Keep the heat low when adding it to the sauce.
- Adjust the seasoning to your taste: Add more salt, pepper, or smoked paprika as needed.
- Make it ahead of time: The Stroganoff sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Just add the steak before serving.
- Add a splash of brandy or sherry: For an extra layer of flavor, add a tablespoon or two of brandy or sherry to the sauce along with the beef stock.
- Substitute with other mushrooms: If you can’t find chestnut mushrooms, cremini or white button mushrooms will also work.
- To make it dairy-free: Use a plant-based sour cream alternative.
Prep Time:
- 20 minutes
Cook Time:
- 30 minutes
Total Time:
- 50 minutes
Nutritional Information:
(Estimated, may vary based on specific ingredients)
- Calories: 650-800 per serving
- Protein: 40-50g
- Sodium: 600-800mg
Conclusion
This Best Ever Beef Stroganoff recipe is more than just a collection of ingredients and steps; it’s an invitation to create a truly memorable dining experience. The combination of tender steak, earthy mushrooms, and a tangy, creamy sauce is simply irresistible. Whether you’re cooking for a special occasion or just a cozy weeknight dinner, this recipe is sure to impress. So, gather your ingredients, follow the instructions, and get ready to enjoy the best Beef Stroganoff you’ve ever had.
Q&A
Q1: Can I use a different cut of beef instead of fillet steak?
A: Absolutely! While fillet steak provides exceptional tenderness, it can be a more expensive option. Sirloin steak or even beef tenderloin tips are excellent substitutes. Just be sure to adjust the cooking time accordingly, as these cuts may require slightly longer to cook. Also, consider slicing the beef thinly against the grain to maximize tenderness, regardless of the cut you choose. Flank steak could be a good alternative as well. Marinating it before searing is another way to increase the tenderness when not using fillet.
Q2: I don’t have smoked paprika. Can I use regular paprika instead?
A: While regular paprika will still add color and a subtle flavor, it won’t provide the same smoky depth as smoked paprika. If you don’t have smoked paprika on hand, you can use a combination of regular paprika and a pinch of chipotle powder or smoked salt to achieve a similar effect. You can