Beef Stroganoff Recipe

Beef Stroganoff Recipe

January 23rd, 2020 Posted by Recipes No Comment yet

Creamy comfort food that isn’t Mac n’ Cheese (again!).  The tender beef and mushrooms in this recipe are drenched with a luscious cream sauce that pairs perfectly with egg noodles (potatoes or rice will work too!). Beef Stroganoff is a simple, yet flavourful meal the whole family will love!

Now you might be wondering what cut of beef to use for this recipe….and we’ll tell you that you can get creative!  Some home cooks swear by top-of-the-line cuts like beef tenderloin, but you can definitely get away with a less expensive cut, such as Sirloin Steak.  And if you’re really budget-conscious, we’ve even seen ground beef used in Beef Stroganoff.  Whichever beef cut you decide to use, the most important tip is to brown the beef. Browning gives this dish all the beefy flavours (along with the beef broth!) that you want in the cream sauce .

Our preference is to use local ingredients of course!  So for this Beef Stroganoff Recipe we’ve featured Kozlik’s Mustard (Toronto, Ontario), Sheldon Creek Dairy Whipping Cream and Sour Cream (Loretto, Ontario),  Ontario mushrooms, and Heatherlea Angus beef from yours truly 😉

Beef Stroganoff

Ingredients

  • 1 lb Sirloin Steak, thinly sliced (can also use Ribeye or Tenderloin)
  • 2 tbsp olive oil
  • 2 + 1 tbsp butter (divided)
  • 1 medium onions, finely chopped
  • 1/2 lb Ontario mushrooms, thinly sliced
  • 2 cloves of garlic, minced
  • 1 tbsp all purpose flour
  • 1/4 tsp nutmeg
  • 1 cup homemade Beef Stock (try Heatherlea Farm Shoppe’s)
  • 3/4 cup whipping cream
  • 1/4 cup sour cream
  • 2 tbsp sherry (optional)
  • 1 tsp Kozlik’s Dijon Classique mustard
  • 1 tsp salt
  • 1 tsp pepper

Directions

Sauté the beef in 2 tbsp melted butter and oil over high heat until brown. Do not overcook.

Remove the beef and then add onions and mushrooms. Sauté until the liquid has evaporated and onions are soft. Add the garlic and cook until fragrant, about 30 seconds.

Add 1 tbsp butter, flour, nutmeg and stir the mixture.

Slowly pour the beef stock and sherry into the pan and combine well. Add whipping cream and simmer.

In a separate bowl, temper the sour cream by adding some of the hot sauce to the sour cream (this will prevent the sour cream from curdling). Return the sour cream and sauce mixture to the pan, stirring constantly.

Stir in the dijon and season with salt and pepper. Return beef and its juices back into the pan. Simmer until heated through.

Serve over pasta or egg noddles, sprinkle with local spring onions or chives if desired.

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