As the weather turns colder and the days grow shorter there is little more comforting than deep, rich, hearty Beef Stroganoff. This very easy recipe is loaded with Portobello mushrooms and onions, herbs, sherry, the tang of Dijon mustard and creamy sour cream. A skillet and a saucepan and about 35 minutes and it’s ready for your table.
My recipe for Beef Stroganoff hasn’t changed much over the years, but the method has changed a bit. I used to season and flour the meat and brown it in a skillet with oil. The seasoned flour would be crusty on the outside and would provide a thickener for the sauce when the beef was added back into the pan. While that is a really great method, the flour absorbs a lot of the oil when it’s browning. So, in the interest of cutting some of the fat, I now sear the beef in a dry skillet.
The benefit of that is, of course, that you’re not adding all the oil needed to brown the floured meat; also, the bits that cling to the bottom of the skillet (which will pull free when you deglaze the pan with sherry) are meaty goodness instead of floury. A titch of flour is then added later, prior to the incorporation of any liquid, to help thicken the sauce.
I have used fresh thyme in the recipe because I have an abundance. You can certainly use dried thyme leaves. Because dry herbs tend to be more potent than fresh, you use less dry herb. Remember, the ratio for fresh to dry is this: Three times the amount of fresh herbs to dry herbs. So, if the recipe calls for 1 tablespoon of fresh herb, you would use 1 teaspoon of dry as a substitute (since 3 teaspoons equals a tablespoon).
Also, I love to put parsley in my noodles, instead of as a garnish on the top of the beef mixture. This isn’t essential to the recipe, but it adds a lot. I don’t add the parsley when the egg noodles are cooking, rather I toss it into the cooked noodles when I drain them in a colander. In order to help the parsley cling to the cooked noodles, I add a titch of olive oil to the cooking water, as well as salt. The oil I used was a garlic, herb infused oil, but plain olive oil works just fine.
Again, I have used sherry. I love to keep sherry on hand for cooking because it adds a real depth of flavour. You can substitute a dry white wine, if you don’t have sherry. The rule of thumb about cooking with wine applies here: Never use a wine in cooking that you wouldn’t drink. For that reason, I wouldn’t recommend “Cooking Sherry” that you can purchase in most grocery stores, since it is loaded with salt. The addition of the salt makes it undrinkable, and will impact the flavour of dish.
The final note about this recipe: I sliced the onions, rather than dicing them. By cutting the onion in half length-wise, then slicing it along the width, I got half-moon shaped slices that mimicked the shape of the Portobello mushroom slices. Of course, it won’t matter at all to the flavour how you slice or dice your onions, but I thought I’d tell you why I sliced mine that in that manner.
My meat and starch loving Mr. Saucy adores this dish; I hope you’ll try it!
p.s: Leeks work well in this dish too, substituted for the onion. I actually added about 1/4 cup of sliced leeks to my onions because I had some reserved in the refrigerator from another dish.
- 1 pound beef tips (or cubed stew beef)
- 2 tablespoons butter
- 1 medium-sized onion, sliced (about 1 cup)
- 8 ounces Portobello mushrooms, sliced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dry)
- ½ teaspoon dry Italian seasoning blend
- 1 tablespoon all-purpose flour
- ⅓ cup sherry
- ½ cup beef stock (or broth...or water)
- 1 tablespoon Dijon mustard
- ⅓ cup heavy cream
- ½ cup sour cream
- salt and ground black pepper, to taste
- 8 ounces egg noodles, cooked, in salted water with about 2 teaspoons olive oil added, according to package instructions for al dente
- 2 tablespoons chopped fresh parsley (optional)
- In a large dry skillet, over medium-high heat, add the cubes of beef being sure to not crowd the pan (you don't want the meat to give off liquid, you want a dry sear). You may have to work in batches.
- Sear the meat on all sides, for about 1 minute.
- Remove the beef to a bowl and continue this process until all the meat is seared. Set aside.
- Reduce the heat to medium.
- To the same skillet, add the butter and allow to melt.
- Add the onions and the mushroom slices, thyme leaves and Italian seasoning.
- Allow to cook until the onions and mushrooms are golden, about 20 minutes.
- Add the flour and whisk into the butter.
- Allow to cook for about 2 minutes.
- Add the sherry and using a wooden spoon, scrape up the bit from the bottom of the pan.
- Allow to cook for about 2 more minutes.
- Add the beef stock, Dijon mustard, cream and sour cream and stir to combine.
- Add the seared beef to the sauce.
- Add salt and ground black pepper, to taste.
- Allow to simmer, not boiling, until the sauce thickens a bit (about 5 minutes).
- Cook the egg noodles in water to which you've added salt and the olive oil.
- Drain in a colander and toss with chopped parsley.
- Spoon noodles onto a plate with meat mixture ladled on top.
- Serve hot.