This Beef Stroganoff for Two Recipe Uses Leftover Steak Beautifully (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).

If the steak is way too overcooked, you can soak it in a marinade overnight and then chop it up for wraps or shepherd's pie. If the steak is not that overcooked, then you can shred up the steak and use it for sandwiches. The great news is that steak is something that you can come back from by shredding it up.

Cooking: Stack beef Sirloin Tip Steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.

The dish is named after one of the members of the Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. In Russian the dish is called Бефстро́ганов from the French Bœuf Stroganoff.

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.

The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.

Low and Slow Heating: If you have a tough roast, you can try simmering it in a liquid (like a beef broth, gravy, or a sauce of your choice) on a low heat. This can help to break down some of the tougher.

If anything, they send out raw meat and call it cooked, so they get it back and told NOT to recook the same piece of meat, because that ruins the flavor and texture.

Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.

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.

Why do Russians eat beef stroganoff? ›

At the time, Russian aristocracy loved everything French so it's easy to imagine the richest family in Russia had a French chef. That part rings true. As such, the original recipe for beef stroganoff was a marriage of French cuisine (seasoning with mustard) and Russian tastes (a good dollop of sour cream).

If too runny, add more flour-water mixture and if too thick, add more sour cream.

Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.

Solution: Choose beef tenderloin for superior texture. Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Sour cream can curdle if added directly to hot liquid.

Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.

To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.