My take on the classic beef stroganoff is deliciously juicy and is created in 30 minutes. Learn my simple tips and techniques to creating the juiciest and most flavorful beef stroganoff yet! Plus I will teach how to turn this into a one pot meal…Noodles and all!
- 2.5 pounds sirloin steak tips (with grain, trimmed of excess fat and cut lengthwise into 4 equal pieces)
- 1 tbsp soy sauce
- 2 pound crimini mushrooms (wiped clean and quartered)
- 2 teaspoons sugar
- 1 tablespoon vegetable oil or olive oil
- 1 large onion (chopped finely)
- 1 tbsp tomato paste
- 1 tbsp unbleached all-purpose flour
- 2/3 cup dry white wine
- 1.5 cups beef broth
- 1 tbsp dijon mustard
- 3/4 cup sour cream
- 1 tablespoon chopped fresh parsley
- kosher salt and pepper to taste
- 1 pound of egg noodles (see note above on how to cook everything in one pot)
- With a fork, poke each piece of steak 10 to 12 times.
- Place in baking dish or any container that has high sides.
- Rub both sides evenly with the soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.
- While meat marinates, place the mushrooms into a microwave-safe bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased in volume by half, this should take about 4 to 5 minutes (there should be as much as 1/2 a cup of liquid in bowl).
- Drain mushrooms and set aside; add the liquid to the beef broth.
- Pat steak pieces dry with paper towels and season heavily with salt with pepper.
- Heat oil in 12-inch skillet over medium-high heat until just smoking.
- Place steak pieces in skillet and cook until browned on all side 6 to 9 minutes.
- If the pan starts to burn reduce the heat. All those bits on the bottom will be used as our flavor booster so try and not burn them.. Transfer meat to large plate and set aside while preparing the sauce.
- Add mushrooms, onion, and salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan. This will take about 6-9 minutes..
- Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute.
- Stir in 1/3 cup wine, beef broth, and mustard, sugar and bring to simmer.
- Make sure to scrape the bottom of pan with wooden spoon or spatula (deglazing) to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken this will take about 4 to 6 minutes.
- While sauce is reducing, cut steak pieces across grain into ¼-inch-thick slices.
- Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside.
- At this point add in the noodles if using fresh noodles. Allow to cook for 2-3 minutes or until noodles are al dente.
- Stir in sour cream and extra wine if necessary to thin out; season to taste with salt and pepper. Sprinkle with parsley and serve.
1. If you are using fresh noodles as I did, you can actually cook them in the exact same pot with the stroganoff. Once you finish the sauce, add in about 1.5 cups of liquid into the pot, add the noodles and let them cook right in there for about 2-3 minutes. And you have yourself a 1 pot meal!!! I have done this method many times in the past and it worked perfectly as well. I would just ensure that you plan on eating it all in one sitting because otherwise the noodles will fall apart in the sauce if left in overnight and it can be a gummy mess.
2. Want to know how to defrost without having to wait hours? Submerge the meat completely in water that is as hot as your hands can handle it. Depending on the size this should take 15-45 minutes. My 2.5 pound roast took about 30 minutes.
Adapted fromCooks Illustrated
- Category: Entree
- Cuisine: Russian American