My wife’s birthday was yesterday and she requested beef stroganoff. She couldn’t have just any beef stroganoff. She wanted the one just like her dad used to make. Yeah, the one with no recipe written down. She helped me recreate it, and now hopefully I have a recipe I can follow next time.
1¼ lbs beef (sirloin, we bought sirloin strips from Wegmans)
1 medium onion
2-3 cloves garlic
12oz pack of white mushrooms
3 cups beef stock
¼ cup heavy cream
¾ cup sour cream
3 tbsp butter
4 tbsp flour
1½ packages egg noodles
Red wine (optional – set aside another ¼ cup beef stock if you aren’t using wine)
Dice onions, mince garlic, & slice mushrooms.
Cut beef into thin strips. If you bought sirloin strips, go through the pieces and cut them so they’re all approximately the same size. Put the pieces in a bowl, season with salt & pepper, and coat in approx. 2 tbsp flour.
Heat olive oil (enough to coat the bottom) in one large skillet and one dutch oven over medium heat. If you don’t have a dutch oven, use two skillets instead. Put the beef in the skillet and onions + garlic in the dutch oven. Brown the beef. (Continue to the next step while the beef continues to brown)
Once the onions are translucent, add the mushrooms. Stir. Add beef stock, stir. Slowly add heavy cream, stirring the whole time. Add sour cream, also stirring the whole time. Stir until it’s well-mixed.
By now, the beef should be browned. Now is a good time to start the pasta water. Salt your pasta water!
Remove beef to a plate. Deglaze the pan with some red wine, or ¼ cup beef stock if you don’t have wine. Because of he flour coating on the beef, it will be pastier than a typical deglazed pan. Add beef to the dutch oven (or pan #2).
Melt the 3 tbsp butter in the pan. Add 2 tbsp flour and stir to make a roux. Normally I would use a 1:1 ratio of butter:flour, but
Once you roux is roux-tastic, ladle some of your liquid from the dutch oven (or pan #2) into the roux. Stir while you’re adding. It’s ok if beef and mushrooms come over in the liquid. It should thicken nicely. I think we did 3 ladles of liquid in total.
Add the liquid with the roux into the other pan and stir. Bring to a boil, reduce, and simmer. Taste it. It’s going to need more seasoning. Add salt and white pepper to taste. Continue to let it simmer while you make the egg noodles.
Hopefully by now your pasta water is boiling. Prepare the noodles according to package directions. Drain the noodles. Don’t rinse them! Transfer the noodles to the dutch oven and stir. Let them cook together (on low) for a couple of minutes. If you used a pan instead of a dutch oven, put your noodles back in the pasta pot and transfer everything else to the noodles.