Best Beef Stroganoff Recipe Genius Kitchen
Rich and indulgent beef stroganoff with ribeye steak and mushrooms is a real treat dinner. It's also set in less than 20 minutes! Perfect for Valentine'southward 24-hour interval.
I've long been a stroganoff fan, my mum makes an awesome 1 with chicken and green peppers that I LOVE! In fact, I remember I'll have to add that 1 to the blog shortly.
A beefiness stroganoff though? Mmmmmm so indulgent.
Chris and I filmed the video for this one early one morning (we ofttimes start filming well-nigh 5am so we can get a 3 videos in before the kids finish schoolhouse), and information technology was and so good, we couldn't resist eating information technology the moment the camera stopped rolling. Steak stroganoff for breakfast on a weekday. I dear my job.
There are many versions of stroganoff, some using brandy, mustard, stock or crème fraiche. My recipe is a little simpler, with a base of double (heavy) cream and sour cream. Information technology'southward got ALL the season, and I retrieve it might just have to be i of my desert island foods.
And so what do we need for this beef stroganoff recipe?
- Ribeye, sirloin or fillet steak are all-time. You're looking for a steak with lots of flavour, that can be cooked quickly over a high oestrus without becoming chewy.
- We're using double (heavy) cream. Go for full fat, as lower fat foam will split if cooked over a high heat.
- Sour foam – again total fat. Full fat sour cream yet has a lower fat content than double foam, and volition split up if boiled. So we're going to exist calculation the double foam start – which volition aid to protect the sour cream, and so add together the sour cream and oestrus slowly.
- Mushrooms – use your favourite. I love chestnut mushrooms, every bit they accept lots of flavor.
- Onion – add a picayune sweetness to the dish.
How do nosotros go far?
Total quantities and instructions in the recipe carte at the bottom of this postal service.
You can use a regular frying pan for this recipe, but I similar to use my cast iron skillet (<-- affiliate link) - it gives a lovely char to the steak and mushrooms, which adds to the season and colour of the dish.
- Soften the onion in a big frying pan with butter and oil, then add in the mushrooms and cook until browned. Remove from the pan and set bated.
- Turn the heat up to high, and so glaze the strips of beef in a little oil, salt and pepper, and cook the over the high heat for nigh ii minutes, turning very occasionally, until browned.
- Add the onions and mushrooms back to the pan, turn the heat down to medium, then pour in the double (heavy) foam, followed past the sour cream. Stir and slowly heat through until the sauce is hot and the sauce at the border of the pan is just starting to bubble slightly (don't let it boil). Turn off the rut and serve the stroganoff over cooked rice or pasta and sprinkle on the paprika and a little parsley earlier serving.
Can I go far ahead and/or freeze it?
I ever like to endeavour to include brand alee and/or freezing instructions where possible, but this one only doesn't sense of taste as proficient if made ahead. You lose all the juiciness and tenderness of the steak, and it's but besides much of a shame to reheat a squeamish piece of ribeye. So my advice is to brand it right before serving. I practise have a postal service on Freezer Friendly Meals if you are later on something you tin can make ahead and freeze.
Now, if you lot wanted to make alee , yous could piece the onions, mushrooms and steak (cover and refrigerate). You could even cook the pasta or rice. I often make rice alee and re-heat in the microwave. For pasta, I just melt it for two minutes less than the pack instructions, then drain, run under cold water, drain again and shop, covered, in the fridge. You tin pop it in a pan of boiling water for 2-three minutes to finish off the cooking process correct before serving.
Can I utilize low fat foam?
I wouldn't recommend using low fat cream. Any foam under 25% fat will curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don't use single cream.
Full fat sour cream shouldn't exist replaced with lower fat sour cream. Full fat sour cream is nigh twenty% fatty – which is under that 25% fat threshold. The college fat in the double/heavy cream that we add together in get-go helps to protect the sour foam, so long as information technology'due south heated slowly and not boiled.
Ultimately, this is an indulgent dish, so it will be high in fatty – merely is also delicious and filling.
What to serve it with:
I usually serve beefiness stroganoff with boiled rice , Egg Fried Rice (sounds a chip strange merely its delicious with this) or pasta, but it also goes well with chips (try my twice-fried chips from this poutine recipe), or crispy roast potatoes.
The Video:
Beef Stroganoff
Beef Stroganoff
- two tbsp olive oil
- ane tbsp unsalted butter
- i onion - peeled and finely sliced
- 200 g (7oz) babe chestnut mushrooms - thickly sliced
- 400 g (14oz) fillet or ribeye steak - sliced into strips around 1cm thick
- ¼ tsp common salt
- ¼ tsp black pepper
- 240 ml (one cup) double (heavy) cream
- 160 ml (⅔ cup) sour cream
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Heat i tbsp of the oil and butter in a large frying pan (skillet) over a medium-high oestrus, until the butter starts to cream.
-
Add the onion, and cook for five minutes, stirring often, until the onion starts to soften.
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Add the mushrooms and cook for a further 3-iv minutes, stirring often, until lightly browned.
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Transfer the contents of the pan to a bowl. Identify the pan dorsum over the heat and plow the rut up to loftier.
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Drizzle the strips of steak with the remaining one tbsp of oil and sprinkle on the salt and pepper.
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Place the steak in the pan in a single layer and cook for 1 minute, so turn the steak strips over and cook for a further 30 seconds.
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Add the onions and mushrooms back to the pan and plough the pan down a medium heat.
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Pour in the double (heavy) cream, followed by the sour cream. Stir and slowly heat through until the sauce is hot and the sauce at the edge of the pan is just starting to bubble slightly (don't let it boil). Turn off the heat.
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Spoon the stroganoff over cooked rice or pasta and sprinkle on the paprika before serving.
Best cut of steak for beef stroganoff:
Ribeye, sirloin or fillet steak are best. You lot're looking for a steak with lots of season, that tin can exist cooked quickly over a loftier heat without condign chewy.
Tin I arrive ahead and/or freeze it?
I always similar to try to include make alee and/or freezing instructions where possible, merely this one just doesn't gustation as practiced if made alee. You lose all the juiciness and tenderness of the steak, and it'southward just also much of a shame to reheat a prissy slice of ribeye. And then my advice is to make it right earlier serving.
Now, if you wanted to prep alee , y'all could piece the onions, mushrooms and steak (cover and refrigerate). You could fifty-fifty cook the pasta or rice. I often make rice ahead and re-heat in the microwave. For pasta, I but cook it for 2 minutes less than the pack instructions, and so bleed, run under cold water, drain again and store, covered, in the fridge. You lot can pop it in a pan of boiling water for two-three minutes to cease off the cooking process right before serving.
A note on the fat content of cream:
I wouldn't recommend using depression fatty cream. Whatever cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double foam (approx. 35% fatty, compared to double/heavy which is approx. 48% fat), only don't employ single cream.
Full fat sour foam shouldn't be replaced with lower fatty sour cream. Total fat sour cream is about 20% fat – which is under that 25% fat threshold. The college fat in the double/heavy foam that we add in showtime helps to protect the sour foam, so long as information technology's heated slowly and not boiled.
Ultimately, this is an indulgent dish, and then it will be high in fat – but is besides delicious and filling.
Nutritional information is per serving, not including rice or pasta.
Calories: 596 kcal Carbohydrates: viii g Protein: 24 k Fat: 54 1000 Saturated Fat: 27 g Cholesterol: 169 mg Sodium: 281 mg Potassium: 638 mg Fiber: 1 grand Sugar: iii one thousand Vitamin A: 1437 IU Vitamin C: 5 mg Calcium: 106 mg Iron: two mg
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Source: https://www.kitchensanctuary.com/beef-stroganoff/
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