Easy Stroganoff Recipe with Ground Beef • Longbourn Farm (2024)

FAQs

What cut of beef is best for 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).

Goulash is a stew, and stroganoff is a sauce

Stroganoff, on the other hand, is pan-fried on the stove and consists of steak, mushrooms, and onions that are tossed with a sauce made of brandy and sour cream. It's traditionally served over rice instead of noodles.

The difference between a traditional beef stroganoff and the Hamburger Helper version is the meat. The traditional version has cuts of beef, while the Hamburger Helper version uses ground beef. I decided to stick with that for my recipe! I added in more vegetables and the homemade sauce was really easy to make.

Garlic: Fresh is best. But if you do not have any on hand, you can use jarred garlic, granulated garlic, dried minced garlic, or even Garlic Confit. Sour cream: Sour cream is the star of the show when it comes to stroganoff. You can also use creme fraiche, or plain Greek yogurt.

Beef Stock: Use stock instead of broth. It adds deep, savory flavor to your Beef Stroganoff sauce. Egg Noodles: I always use wide egg noodles and cook them al dente. They taste delicious and hold up well as leftovers.

What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it. I love the pale brown creamy colour against the deep golden brown seared beef!

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.

Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa.

Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée.

Q: How is this different from their standard beef stroganoff? It's not. They added the word Deluxe on the box. There is no difference.

Can I substitute chicken broth for beef broth in beef stroganoff? ›

Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.

noun. a dish of thin strips of beef cooked with onions, mushrooms, and seasonings, served in a sour-cream sauce.

If beef stroganoff is one of your favorite dishes, then you know that it can be difficult to make a thick and hearty sauce. One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

You may want to add a tablespoon or two of water or stock to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle.

How do you keep sour cream from curdling in beef stroganoff? Remove some of the liquid from your stroganoff and allow it to cool. In a small bowl, take several tablespoons of the sour cream (or however much you require) and then add a teaspoon of the cooled liquid from the stew.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

Cut beef across grain into about 1 1/2x1/2-inch strips. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce.

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.