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Beef Stroganoff

Beef Stroganoff

Comfort food has an undeniable charm that transcends seasons. Whether it's a chilly winter evening or a sunny summer day, certain dishes have the power to evoke warmth and satisfaction. One such classic comfort food is Beef Stroganoff. With its rich and creamy sauce, tender beef, and flavorful mushrooms, Beef Stroganoff is a dish that brings joy to the table.

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The Health Benefits of Grass-Fed Beef

Beef Stroganoff is traditionally made with tender beef, and opting for grass-fed beef adds an extra layer of nutritional value to the dish. Grass-fed beef is known to be higher in essential nutrients such as omega-3 fatty acids and conjugated linoleic acid (CLA), which are beneficial for heart health. Additionally, grass-fed beef is generally leaner and lower in total fat compared to grain-fed beef. This makes it a great choice for those conscious of their dietary intake.

Where does the dish come from?

Beef Stroganoff is believed to have originated in Russia in the 19th century. The dish is named after the Stroganov family, who were influential Russian nobles during that time. It gained popularity in the United States during the mid-20th century and has since become a beloved classic in many households.

Cooking Tips

To ensure tender results when using pasture-raised meats, it is recommended to cook the beef low and slow. This cooking method allows the collagen in the meat to break down slowly, resulting in a more tender and flavorful outcome. 

Beef Temperature Guide

Rare
120-130°F (49-54°C)
Medium-Rare
130-135°F (54-57°C)
Medium
135-145°F (57-63°C)
Medium-Well  145-155°F (63-68°C)
Well-Done
155°F (68°C) and above


Ingredients for Beef Stroganoff

  • 1 package of wide egg noodles: These noodles serve as the traditional base for Beef Stroganoff, providing a tender and satisfying texture.
  • 1/4 cup of ghee or lard: Ghee or lard, with their higher smoking points, are ideal for searing the beef, imparting a rich flavor to the dish.
  • 2 pounds of thinly sliced beef: Opt for flank or sirloin steak, as they offer excellent taste and texture while remaining budget-friendly.
  • Sea salt and freshly cracked pepper: Season the beef to taste, enhancing its natural flavors.
  • 1 white onion, thinly sliced: The onion adds a subtle sweetness and depth to the dish.
  • 5 cloves of garlic, pressed: Garlic infuses the dish with a delightful aroma and enhances the overall flavor profile.
  • 1 pound of mushrooms: Choose your preferred variety, such as cremini or button mushrooms, to add earthiness and texture.
  • 1.5 cups of beef stock: Beef stock serves as the base of the sauce, adding depth and richness to the dish.
  • 1 tablespoon of Worcestershire sauce: This classic condiment adds a savory and tangy note to the Beef Stroganoff.
  • 3/4 cup of potato starch (or 3 tablespoons of all-purpose flour): Potato starch or flour acts as a thickening agent for the sauce, giving it a velvety consistency.
  • 1/2 cup of whole-fat plain Greek yogurt: Greek yogurt provides a creamy and tangy element, enhancing the overall taste and texture.
  • Parsley for garnish: Fresh parsley adds a pop of color and a touch of freshness to the final presentation.

Essential Tools

  • Cutting board and a sharp knife: For slicing the beef, onions, garlic, and mushrooms.
  • Large skillet or frying pan: For searing the beef and sautéing the onions, garlic, and mushrooms.
  • Whisk: To blend the beef stock, potato starch (or flour), and Worcestershire sauce.
  • Cooking spoon or spatula: For stirring and combining the ingredients.
  • Pot or large saucepan: To cook the egg noodles to perfection.
  • Colander: For draining the cooked noodles.
  • Serving plates or bowls: To present and enjoy the finished Beef Stroganoff.

Step-by-Step Instructions for Making Beef Stroganoff

  1. Cook the egg noodles according to the package instructions. To keep them al dente, rinse them in cold water and toss them with a little olive oil to prevent sticking.
  2. Thinly slice the beef into strips. In a large skillet or frying pan, heat half of the ghee over medium-high heat. Add the beef and season with salt and pepper. Sear the beef until browned on all sides. Remove the beef from the pan and set it aside.
  3. In the same pan, add the remaining ghee, along with the pressed garlic, thinly sliced onion, and mushrooms. Sauté the mixture until the onions are translucent and the mushrooms have released their moisture, approximately 6 minutes.
  4. Deglaze the pan by pouring 1/2 cup of beef stock into it. Scrape the bottom of the pan to loosen any browned bits. Let the mixture simmer for a few minutes to meld the flavors.
  5. While the mixture simmers, whisk together the remaining beef stock, potato starch (or flour), and Worcestershire sauce until well combined. Pour the mixture into the pan and let it simmer, stirring occasionally, for at least 5 minutes to allow the sauce to thicken.
  6. Stir in the whole-fat plain Greek yogurt until fully incorporated and the sauce becomes creamy.
  7. Warm up the cooked egg noodles and place them on a serving plate or mix them directly into the pan with the sauce. Ensure the noodles are well coated with the sauce.
  8. Sprinkle the Beef Stroganoff with fresh parsley for garnish. If desired, season with additional salt and pepper to taste.

Storage Options

If you have any leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply transfer the desired portion to a microwave-safe dish and heat until warmed through. Alternatively, you can reheat it on the stovetop over low heat, stirring occasionally.

Variations on the Classic Recipe

Beef Stroganoff is a versatile dish that can be customized to suit personal preferences. Here are a few variations you can try:

  • Chicken Stroganoff: Substitute chicken breast or thighs for the beef to create a lighter version of the dish.
  • Spicy Stroganoff: Add a kick to the dish by incorporating spices like paprika, cayenne pepper, or red pepper flakes.

Frequently Asked Questions

Q: Can I freeze Beef Stroganoff?
A: While it's possible to freeze Beef Stroganoff, it's important to note that the texture of the sauce may change slightly upon thawing. The yogurt in the sauce can sometimes separate. To minimize this, consider adding the yogurt after reheating the dish.

Q: What side dishes pair well with Beef Stroganoff?
A: Beef Stroganoff pairs beautifully with a variety of side dishes, such as buttered egg noodles, rice pilaf, roasted potatoes, or steamed vegetables. A fresh green salad or a side of pickles can also add a refreshing contrast.

Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with different mushrooms to add unique flavors and textures to your Beef Stroganoff. Cremini, button, or portobello mushrooms work well, but you can also try more exotic varieties like shiitake or oyster mushrooms.

Full Recipe

Ingredients

  • 1 package wide egg noodles
  • 1/4 cup ghee or lard (have a higher smoking point than oil or butter)
  • 2(ish) lbs of the family friends farms steak of your choice, thinly sliced. We recommend flank or sirloin for its price point.
  • Sea salt and freshly cracked pepper to taste
  • 1 white onion, thinly sliced
  • 5 cloves garlic, pressed
  • 1 lb mushrooms of your choice
  • 1.5 cups beef stock (to use beef bone broth for added nutrients, check out our basic bone broth recipe HERE).
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup potato starch (or 3 tablespoons all purpose flour)
  • 1/2 cups whole fat plain greek yogurt
  • Parsley for garnish

Directions

  1. Cook your noodles. To keep al dente rinse them in cold water and toss them in a little bit of olive oil to keep them from cooking and sticking together.
  2. Cut your steak and sear it in half of the ghee, place it in the pan so it is all in one layer. Season with salt and pepper.
  3. Remove steak and add remaining ghee plus the garlic, onion, and mushrooms. Sauce until fragrant (usually around 6 minutes).
  4. Deglaze the pan with 1/2 cup of the beef stock and let simmer for a few minutes.
  5. In the meantime, whisk the rest of the beef stock, potato starch, and Worcestershire sauce together. Pour in pan and let the mixture simmer and thicken for at least 5 minutes.
  6. Stir in the greek yogurt until fully incorporated and creamy.
  7. Warm up the noodles and then place the mixture on top, or simply just mix the noodles into the mixture before plating. Sprinkle the parsley and additional salt and pepper on top if desired.

ENJOY!

Comments

Thanks @Gerrie! We pretty much always use yogurt instead of sourcream because of our (Zeiters) Lebanese heritage. Friends always find it weird and even gross but we’re so happy you like the switch! Let us know how the recipe goes for you.

I am looking forward to trying this recipe! I like the fact that you use yogurt instead of sourcream.

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