Stroganoff - Revision history

Ractive at 01:04, 26 January 2026

2026-01-26T01:04:58Z

← Older revision		Revision as of 01:04, 26 January 2026
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	\| 1 tsp \|\| Salt \|\| Adjust to taste		\| 1 tsp \|\| Salt \|\| Adjust to taste
	\|-		\|-
	\| 2 cups \|\| Sour cream \|\|		\| 2 cups \|\| Sour cream (16oz)\|\|
	\|-		\|-
	\| 6 cups \|\| Egg noodles \|\| Homemade and cooked		\| 6 cups \|\| Egg noodles \|\| Homemade and cooked

Ractive at 01:04, 26 January 2026

2026-01-26T01:04:27Z

← Older revision		Revision as of 01:04, 26 January 2026
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	\| 2 tbsp \|\| Minced garlic \|\|		\| 2 tbsp \|\| Minced garlic \|\|
	\|-		\|-
	\| 7 tbsp \|\| Butter \|\| Divided (5 tbsp for roux, 2 tbsp for sauté)		\| 7 tbsp \|\| Butter \|\| Divided (8 tbsp for roux, 2 tbsp for sauté)
	\|-		\|-
	\| 5 tbsp \|\| Flour \|\| For the roux		\| 8 tbsp \|\| Flour \|\| For the roux
	\|-		\|-
	\| 3 1/2 cups \|\| Beef broth \|\|		\| 3 1/2 cups \|\| Beef broth \|\|
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	\| 1 tsp \|\| Salt \|\| Adjust to taste		\| 1 tsp \|\| Salt \|\| Adjust to taste
	\|-		\|-
	\| ~~2 1/~~2 cups \|\| Sour cream \|\|		\| 2 cups \|\| Sour cream \|\|
	\|-		\|-
	\| 6 cups \|\| Egg noodles \|\| Homemade and cooked		\| 6 cups \|\| Egg noodles \|\| Homemade and cooked

Ractive at 13:23, 21 December 2025

2025-12-21T13:23:48Z

← Older revision		Revision as of 13:23, 21 December 2025
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	[[Category:Cooking]]		[[Category:Cooking]]
			[[Category:Beef Recipes]]
			[[Category:Main Courses]]
			[[Category:Pasta Dishes]]
			[[Category:Russian Cuisine]]

	== Ingredients ==		== Ingredients ==
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	=== 5. Temper and Finish ===		=== 5. Temper and Finish ===
	'''Crucial:''' Turn the heat to low. Place the sour cream in a bowl and whisk in a ladle of hot broth (this is "tempering")~~. Stir the warmed sour cream into the pot until the sauce is velvety~~.		'''Crucial:''' Turn the heat to low. Place the sour cream in a bowl and whisk in a ladle of hot broth (this is "tempering").



	'''Note:''' Do not let the sauce boil after the sour cream is added.		Stir the warmed sour cream into the pot until the sauce is velvety. '''Note:''' Do not let the sauce boil after the sour cream is added.

	=== 6. Combine and Serve ===		=== 6. Combine and Serve ===

Ractive at 13:22, 21 December 2025

2025-12-21T13:22:41Z

← Older revision		Revision as of 13:22, 21 December 2025
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	\| 2 tbsp \|\| Minced garlic \|\|		\| 2 tbsp \|\| Minced garlic \|\|
	\|-		\|-
	\| 6 tbsp \|\| Butter \|\| Divided (4.5 tbsp for roux, ~~1.5~~ tbsp for sauté)		\| 7 tbsp \|\| Butter \|\| Divided (5 tbsp for roux, 2 tbsp for sauté)
	\|-		\|-
	\| ~~4 1/2~~ tbsp \|\| Flour \|\| For the roux		\| 5 tbsp \|\| Flour \|\| For the roux
	\|-		\|-
	\| 3 3/8 cups \|\| Beef broth \|\| ~~(~3 cups + 6 tbsp)~~		\| 3 1/2 cups \|\| Beef broth \|\|
	\|-		\|-
	\| 1 tbsp \|\| Tomato paste \|\|		\| 1 tbsp \|\| Tomato paste \|\|
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	\| 1/3 cup \|\| Dry white wine \|\| Or Brandy to deglaze		\| 1/3 cup \|\| Dry white wine \|\| Or Brandy to deglaze
	\|-		\|-
	\| ~~3/4~~ tsp \|\| Smoked paprika \|\|		\| 1 tsp \|\| Smoked paprika \|\|
	\|-		\|-
	\| 1 tsp \|\| Salt \|\| Adjust to taste		\| 1 tsp \|\| Salt \|\| Adjust to taste
Line 39:		Line 39:

	=== 1. Prepare the Blonde Roux ===		=== 1. Prepare the Blonde Roux ===
	In a small saucepan over medium-low heat, melt '''~~4 1/2~~ tablespoons''' of butter. Whisk in '''~~4 1/2~~ tablespoons''' of flour. Cook for 2–3 minutes until bubbly~~. It should smell~~ nutty ~~but remain pale~~. Remove from heat and set aside.		In a small saucepan over medium-low heat, melt '''5 tablespoons''' of the butter. Whisk in '''5 tablespoons''' of flour. Cook for 2–3 minutes until bubbly and smelling slightly nutty. Remove from heat and set aside.

	=== 2. Sauté and Develop Umami ===		=== 2. Sauté and Develop Umami ===
	In a large ~~pot~~, melt the remaining '''~~1 1/~~2 tablespoons''' of butter. Sauté the diced onions until translucent. ~~Add~~ garlic, mushrooms, and tomato paste. Cook until mushrooms ~~are~~ browned and the paste ~~has darkened~~.		In a large stockpot, melt the remaining '''2 tablespoons''' of butter. Sauté the diced onions until translucent. Stir in the garlic, mushrooms, and tomato paste. Cook until the mushrooms have browned and the paste is a deep rusty color.

	=== 3. Deglaze and Simmer ===		=== 3. Deglaze and Simmer ===
	Pour in the wine/brandy. ~~Scrape~~ the bottom of the pot to release the fond. Once the liquid is mostly evaporated, stir in the '''3 3/8 cups''' of beef broth, salt, smoked paprika, and Dijon mustard. Bring to a gentle simmer.		Pour in the wine or brandy. Use a wooden spoon to scrape the bottom of the pot to release the browned bits (the fond). Once the liquid is mostly evaporated, stir in the '''3 1/2 cups''' of beef broth, salt, smoked paprika, and Dijon mustard. Bring to a gentle simmer.

	=== 4. Thicken the Gravy ===		=== 4. Thicken the Gravy ===
	Whisk in the prepared roux a tablespoon at a time into the simmering broth. Simmer for 1–2 minutes ~~until~~ the sauce ~~reaches your desired thickness~~.		Whisk in the prepared roux a tablespoon at a time into the simmering broth. Simmer for 1–2 minutes; the sauce should thicken enough to coat the back of a spoon.

	=== 5. Temper and Finish ===		=== 5. Temper and Finish ===
	'''Crucial:''' Turn heat to low. ~~Whisk~~ a ladle of hot broth ~~into the '''2 1/2 cups''' of sour cream~~ (tempering) ~~before stirring~~ the ~~mixture~~ into the pot.		'''Crucial:''' Turn the heat to low. Place the sour cream in a bowl and whisk in a ladle of hot broth (this is "tempering"). Stir the warmed sour cream into the pot until the sauce is velvety.



	~~This prevents the dairy from curdling.~~ Do not ~~allow~~ the sauce to boil after ~~this step~~.		'''Note:''' Do not let the sauce boil after the sour cream is added.

	=== 6. Combine and Serve ===		=== 6. Combine and Serve ===
	~~Fold~~ in the ribeye pieces and half the herbs. ~~Warm~~ through for 2 minutes. Serve over the homemade egg noodles and garnish with the remaining ~~fresh~~ herbs.		Gently fold in the ribeye pieces and half of the fresh herbs. Allow them to warm through for 2 minutes. Serve immediately over the homemade egg noodles and garnish with the remaining herbs.

	---		---
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	=== Why We Temper the Sour Cream ===		=== Why We Temper the Sour Cream ===
	Sour cream is an emulsion. If cold sour cream hits boiling broth, the proteins tighten instantly and separate, resulting in a grainy sauce. ~~By whisking hot broth into the sour cream first, you raise its temperature gradually, ensuring~~ a silky finish.		Sour cream is an emulsion. If cold sour cream hits boiling broth, the proteins tighten instantly and separate, resulting in a grainy sauce. Tempering ensures a silky finish.

	=== ~~Reheating~~ ===		=== Handling the Ribeye ===
	~~Because this contains a large amount of sour cream~~, ~~reheat slowly on~~ the ~~stove. High heat~~ will ~~cause~~ the ~~dairy to separate~~ and the ~~ribeye to overcook~~.		Since the ribeye is already cooked, it only needs to be warmed. Boiling the steak in the sauce will render out the fat and make the meat tough.

Ractive at 13:21, 21 December 2025

2025-12-21T13:21:07Z

← Older revision		Revision as of 13:21, 21 December 2025
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	\| 2 tbsp \|\| Minced garlic \|\|		\| 2 tbsp \|\| Minced garlic \|\|
	\|-		\|-
	\| ~~~1/2 cup~~ \|\| Butter \|\| Divided (6 tbsp for roux, 2 tbsp for sauté)		\| 6 tbsp \|\| Butter \|\| Divided (4.5 tbsp for roux, 1.5 tbsp for sauté)
	\|-		\|-
	\| 6 tbsp \|\| Flour \|\| For the roux		\| 4 1/2 tbsp \|\| Flour \|\| For the roux
	\|-		\|-
	\| ~~4 1~~/2 cups \|\| Beef broth \|\| (~~Reduced by 25%~~)		\| 3 3/8 cups \|\| Beef broth \|\| (~3 cups + 6 tbsp)
	\|-		\|-
	\| 1 tbsp \|\| Tomato paste \|\|		\| 1 tbsp \|\| Tomato paste \|\|
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	\| 1 tbsp \|\| Dijon mustard \|\|		\| 1 tbsp \|\| Dijon mustard \|\|
	\|-		\|-
	\| 1/2 cup \|\| Dry white wine \|\| Or Brandy to deglaze		\| 1/3 cup \|\| Dry white wine \|\| Or Brandy to deglaze
	\|-		\|-
	\| 1 tsp \|\| Smoked paprika \|\|		\| 3/4 tsp \|\| Smoked paprika \|\|
	\|-		\|-
	\| 1 ~~1/2~~ tsp \|\| Salt \|\| Adjust to taste		\| 1 tsp \|\| Salt \|\| Adjust to taste
	\|-		\|-
	\| 3 1/3 cups \|\| Sour cream \|\| ~~(Reduced by 25%)~~		\| 2 1/2 cups \|\| Sour cream \|\|
	\|-		\|-
	\| 6 cups \|\| Egg noodles \|\| Homemade and cooked		\| 6 cups \|\| Egg noodles \|\| Homemade and cooked
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	=== 1. Prepare the Blonde Roux ===		=== 1. Prepare the Blonde Roux ===
	In a small saucepan over medium-low heat, melt '''6 tablespoons''' of butter. Whisk in '''6 tablespoons''' of flour. Cook for 2–3 minutes until bubbly ~~and smelling slightly~~ nutty. Remove from heat and set aside.		In a small saucepan over medium-low heat, melt '''4 1/2 tablespoons''' of butter. Whisk in '''4 1/2 tablespoons''' of flour. Cook for 2–3 minutes until bubbly. It should smell nutty but remain pale. Remove from heat and set aside.

	=== 2. Sauté and Develop Umami ===		=== 2. Sauté and Develop Umami ===
	In a large pot, melt the remaining '''2 tablespoons''' of butter. Sauté the diced onions until translucent. Add garlic, mushrooms, and tomato paste. Cook until mushrooms are browned and the paste ~~is a deep rusty color~~.		In a large pot, melt the remaining '''1 1/2 tablespoons''' of butter. Sauté the diced onions until translucent. Add garlic, mushrooms, and tomato paste. Cook until mushrooms are browned and the paste has darkened.

	=== 3. Deglaze and Simmer ===		=== 3. Deglaze and Simmer ===
	Pour in the wine/brandy. Scrape the bottom of the pot to release the fond. Once the liquid is mostly evaporated, stir in the '''~~4 1~~/2 cups''' of beef broth, salt, smoked paprika, and Dijon mustard. Bring to a gentle simmer.		Pour in the wine/brandy. Scrape the bottom of the pot to release the fond. Once the liquid is mostly evaporated, stir in the '''3 3/8 cups''' of beef broth, salt, smoked paprika, and Dijon mustard. Bring to a gentle simmer.

	=== 4. Thicken the Gravy ===		=== 4. Thicken the Gravy ===
	Whisk in the prepared roux a tablespoon at a time into the simmering broth. ~~Let it simmer~~ for 1–2 minutes until the sauce ~~coats the back of a spoon~~.		Whisk in the prepared roux a tablespoon at a time into the simmering broth. Simmer for 1–2 minutes until the sauce reaches your desired thickness.

	=== 5. Temper and Finish ===		=== 5. Temper and Finish ===
	'''Crucial:''' Turn heat to low. Whisk a ladle of hot broth into the '''3 1/3 cups''' of sour cream (tempering) before stirring the mixture into the pot. This ~~ensures a silky texture~~. Do not boil.		'''Crucial:''' Turn heat to low. Whisk a ladle of hot broth into the '''2 1/2 cups''' of sour cream (tempering) before stirring the mixture into the pot.



			This prevents the dairy from curdling. Do not allow the sauce to boil after this step.

	=== 6. Combine and Serve ===		=== 6. Combine and Serve ===
	Fold in the ribeye pieces and half the herbs. Warm for 2 minutes. Serve over the egg noodles and garnish with remaining herbs.		Fold in the ribeye pieces and half the herbs. Warm through for 2 minutes. Serve over the homemade egg noodles and garnish with the remaining fresh herbs.

	---		---
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	== Chef's Notes ==		== Chef's Notes ==

	=== ~~Scaling~~ the ~~Roux~~ ===		=== The Science of the "Fond" ===
	~~For this volume of liquid~~ (~~approx~~. ~~8 cups total including sour cream), a roux made of 6 tablespoons of butter and 6 tablespoons~~ of ~~flour provides a "medium" thickness. If you prefer a very heavy, thick gravy, you can increase~~ the ~~roux back to 1/2 cup each~~.		The brown bits (fond) created during the mushroom sauté are concentrated flavor. Deglazing ensures these are incorporated into the sauce rather than left on the bottom of the pot.


	~~=== The Science of the "Fond" ===~~

	~~The brown bits (fond) created during~~ the ~~mushroom sauté are concentrated flavor~~. ~~Deglazing ensures these are incorporated into~~ the sauce ~~rather than left on the bottom of~~ the ~~pot~~.		=== Why We Temper the Sour Cream ===
			Sour cream is an emulsion. If cold sour cream hits boiling broth, the proteins tighten instantly and separate, resulting in a grainy sauce. By whisking hot broth into the sour cream first, you raise its temperature gradually, ensuring a silky finish.

	=== Reheating ===		=== Reheating ===
	Because this contains a large amount of sour cream, reheat slowly on the stove. High heat will cause the dairy to separate and the ribeye to overcook.		Because this contains a large amount of sour cream, reheat slowly on the stove. High heat will cause the dairy to separate and the ribeye to overcook.

Ractive at 13:19, 21 December 2025

2025-12-21T13:19:51Z

← Older revision		Revision as of 13:19, 21 December 2025
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	\| 2 tbsp \|\| Minced garlic \|\|		\| 2 tbsp \|\| Minced garlic \|\|
	\|-		\|-
	\| 3/4 cup \|\| Butter \|\| Divided (~~1/2 cup~~ for roux, ~~1/4 cup~~ for sauté)		\| ~1/2 cup \|\| Butter \|\| Divided (6 tbsp for roux, 2 tbsp for sauté)
	\|-		\|-
	\| ~~1/2 cup~~ \|\| Flour \|\| ~~All-purpose~~		\| 6 tbsp \|\| Flour \|\| For the roux
	\|-		\|-
	\| 1 ~~tbsp~~ \|\| ~~Tomato paste~~ \|\| ~~For color and umami~~		\| 4 1/2 cups \|\| Beef broth \|\| (Reduced by 25%)
	\|-		\|-
	\| 1 tbsp \|\| Dijon mustard \|\| ~~For tang~~		\| 1 tbsp \|\| Tomato paste \|\|
			\|-
			\| 1 tbsp \|\| Dijon mustard \|\|
	\|-		\|-
	\| 1/2 cup \|\| Dry white wine \|\| Or Brandy to deglaze		\| 1/2 cup \|\| Dry white wine \|\| Or Brandy to deglaze
	\|-
	~~\| 6 cups \|\| Beef broth \|\| Low sodium preferred~~
	\|-		\|-
	\| 1 tsp \|\| Smoked paprika \|\|		\| 1 tsp \|\| Smoked paprika \|\|
	\|-		\|-
	\| 2 tsp \|\| Salt \|\| Adjust to taste		\| 1 1/2 tsp \|\| Salt \|\| Adjust to taste
	\|-		\|-
	\| 4 1/2 cups \|\| Sour cream \|\| ~~Full fat recommended~~		\| 3 1/3 cups \|\| Sour cream \|\| (Reduced by 25%)
	\|-		\|-
	\| 6 cups \|\| Egg noodles \|\| Homemade and cooked		\| 6 cups \|\| Egg noodles \|\| Homemade and cooked
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	=== 1. Prepare the Blonde Roux ===		=== 1. Prepare the Blonde Roux ===
	In a small saucepan over medium-low heat, melt '''~~1/2 cup~~''' of ~~the~~ butter. ~~Gradually whisk~~ in ~~the~~ flour ~~until smooth~~. Cook for 2–3 minutes~~, stirring constantly. You are looking for a "blonde" roux—it should smell~~ slightly nutty ~~but remain pale~~. Remove from heat and set aside.		In a small saucepan over medium-low heat, melt '''6 tablespoons''' of butter. Whisk in '''6 tablespoons''' of flour. Cook for 2–3 minutes until bubbly and smelling slightly nutty. Remove from heat and set aside.

	=== 2. Sauté and Develop Umami ===		=== 2. Sauté and Develop Umami ===
	In a large ~~stockpot or Dutch oven~~, melt the remaining '''~~1/4 cup~~''' of butter ~~over medium heat~~. ~~Add~~ the diced onions ~~and sauté~~ until translucent. ~~Stir in the~~ garlic, mushrooms, and ~~'''~~tomato paste~~'''~~. ~~Continue cooking~~ until ~~the~~ mushrooms ~~have~~ browned and the ~~tomato~~ paste ~~has darkened to~~ a rusty ~~red~~ color.		In a large pot, melt the remaining '''2 tablespoons''' of butter. Sauté the diced onions until translucent. Add garlic, mushrooms, and tomato paste. Cook until mushrooms are browned and the paste is a deep rusty color.

	=== 3. Deglaze and Simmer ===		=== 3. Deglaze and Simmer ===
	Pour in the wine ~~(or~~ brandy). ~~Use a wooden spoon to scrape~~ the bottom of the pot to release ~~the browned bits (~~the fond). Once the liquid ~~has reduced by half~~, stir in the beef broth, salt, smoked paprika, and Dijon mustard. Bring to a gentle simmer.		Pour in the wine/brandy. Scrape the bottom of the pot to release the fond. Once the liquid is mostly evaporated, stir in the '''4 1/2 cups''' of beef broth, salt, smoked paprika, and Dijon mustard. Bring to a gentle simmer.

	=== 4. Thicken the Gravy ===		=== 4. Thicken the Gravy ===
	~~While whisking the simmering broth constantly, add~~ the prepared roux ~~one~~ tablespoon at a time. ~~Simmer~~ for 2 minutes ~~to allow~~ the ~~flour to fully hydrate and thicken~~ the ~~sauce to~~ a ~~glossy consistency~~.		Whisk in the prepared roux a tablespoon at a time into the simmering broth. Let it simmer for 1–2 minutes until the sauce coats the back of a spoon.

	=== 5. Temper and Finish ===		=== 5. Temper and Finish ===
	'''Crucial:''' ~~Reduce~~ heat to low. ~~Place the sour cream in~~ a ~~medium bowl. Ladle about 1 cup~~ of ~~the~~ hot broth into the sour cream ~~and whisk until smooth~~ (~~this is "~~tempering")~~. Pour~~ the ~~tempered~~ mixture ~~back~~ into the pot. ~~Stir until velvety~~. ~~'''~~Do not ~~let the sauce~~ boil ~~after this point~~.~~'''~~		'''Crucial:''' Turn heat to low. Whisk a ladle of hot broth into the '''3 1/3 cups''' of sour cream (tempering) before stirring the mixture into the pot. This ensures a silky texture. Do not boil.

	=== 6. Combine and Serve ===		=== 6. Combine and Serve ===
	~~Gently fold~~ in the ribeye pieces and half of the ~~fresh~~ herbs. ~~Let sit~~ for 2 minutes ~~just to warm the steak through~~. Serve over the ~~warm homemade~~ egg noodles and garnish with ~~the~~ remaining ~~fresh~~ herbs.		Fold in the ribeye pieces and half the herbs. Warm for 2 minutes. Serve over the egg noodles and garnish with remaining herbs.

	---		---

	== Chef's Notes ==		== Chef's Notes ==

			=== Scaling the Roux ===
			For this volume of liquid (approx. 8 cups total including sour cream), a roux made of 6 tablespoons of butter and 6 tablespoons of flour provides a "medium" thickness. If you prefer a very heavy, thick gravy, you can increase the roux back to 1/2 cup each.

	=== The Science of the "Fond" ===		=== The Science of the "Fond" ===

	~~When you sauté the mushrooms and tomato paste, you will see~~ brown bits ~~sticking to the bottom of your pot. This is called the '''~~fond~~'''. When you add the wine or brandy (deglazing~~)~~, you dissolve those caramelized proteins back into~~ the ~~liquid, providing the deep, savory~~ flavor ~~that distinguishes professional stroganoff.~~		The brown bits (fond) created during the mushroom sauté are concentrated flavor. Deglazing ensures these are incorporated into the sauce rather than left on the bottom of the pot.

	~~=== Why We Temper the Sour Cream ===~~
	~~Sour cream is an emulsion~~. ~~If cold sour cream hits boiling broth, the proteins tighten instantly and separate, resulting in a grainy sauce. By whisking hot broth~~ into ~~the sour cream first (tempering), you raise its temperature gradually, ensuring a silky finish.~~

	~~=== Handling the Ribeye ===~~
	~~Since the ribeye is already cooked, it only needs to be "bathed" in~~ the sauce~~. Boiling~~ the ~~steak will render out the fat and make the meat tough. Aim for a gentle warming to preserve the texture~~ of the ~~ribeye~~.

	=== Reheating ~~Tip~~ ===		=== Reheating ===
	Because of ~~the high dairy content~~, reheat ~~leftovers~~ slowly on the ~~stovetop~~. If the ~~gravy is too thick after being refrigerated, whisk in a tablespoon of beef broth or water~~ to ~~loosen it back up~~.		Because this contains a large amount of sour cream, reheat slowly on the stove. High heat will cause the dairy to separate and the ribeye to overcook.

Ractive at 13:17, 21 December 2025

2025-12-21T13:17:10Z

← Older revision		Revision as of 13:17, 21 December 2025
Line 54:		Line 54:

	=== 6. Combine and Serve ===		=== 6. Combine and Serve ===
	G		Gently fold in the ribeye pieces and half of the fresh herbs. Let sit for 2 minutes just to warm the steak through. Serve over the warm homemade egg noodles and garnish with the remaining fresh herbs.

			---

			== Chef's Notes ==

			=== The Science of the "Fond" ===

			When you sauté the mushrooms and tomato paste, you will see brown bits sticking to the bottom of your pot. This is called the '''fond'''. When you add the wine or brandy (deglazing), you dissolve those caramelized proteins back into the liquid, providing the deep, savory flavor that distinguishes professional stroganoff.

			=== Why We Temper the Sour Cream ===
			Sour cream is an emulsion. If cold sour cream hits boiling broth, the proteins tighten instantly and separate, resulting in a grainy sauce. By whisking hot broth into the sour cream first (tempering), you raise its temperature gradually, ensuring a silky finish.

			=== Handling the Ribeye ===
			Since the ribeye is already cooked, it only needs to be "bathed" in the sauce. Boiling the steak will render out the fat and make the meat tough. Aim for a gentle warming to preserve the texture of the ribeye.

			=== Reheating Tip ===
			Because of the high dairy content, reheat leftovers slowly on the stovetop. If the gravy is too thick after being refrigerated, whisk in a tablespoon of beef broth or water to loosen it back up.

Ractive at 13:16, 21 December 2025

2025-12-21T13:16:46Z

← Older revision		Revision as of 13:16, 21 December 2025
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	\| 2 tbsp \|\| Minced garlic \|\|		\| 2 tbsp \|\| Minced garlic \|\|
	\|-		\|-
	\| 3/4 cup \|\| Butter \|\| Divided		\| 3/4 cup \|\| Butter \|\| Divided (1/2 cup for roux, 1/4 cup for sauté)
	\|-		\|-
	\| 1/2 cup \|\| Flour \|\|		\| 1/2 cup \|\| Flour \|\| All-purpose
	\|-		\|-
	\| 1 tbsp \|\| Tomato paste \|\| ~~'''(Flavor Boost)'''~~		\| 1 tbsp \|\| Tomato paste \|\| For color and umami
	\|-		\|-
	\| 1 tbsp \|\| Dijon mustard \|\| ~~'''(Flavor Boost)'''~~		\| 1 tbsp \|\| Dijon mustard \|\| For tang
	\|-		\|-
	\| 1/2 cup \|\| Dry white wine \|\| Or Brandy to deglaze		\| 1/2 cup \|\| Dry white wine \|\| Or Brandy to deglaze
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	\| 1 tsp \|\| Smoked paprika \|\|		\| 1 tsp \|\| Smoked paprika \|\|
	\|-		\|-
	\| ~~4 1/~~2 ~~cups~~ \|\| ~~Sour cream~~ \|\|		\| 2 tsp \|\| Salt \|\| Adjust to taste
	\|-		\|-
	\| 1/~~4 cup~~ \|\| ~~Fresh parsley & Dill~~ \|\| ~~Chopped for garnish~~		\| 4 1/2 cups \|\| Sour cream \|\| Full fat recommended
	\|-		\|-
	\| 6 cups \|\| Egg noodles \|\| Homemade		\| 6 cups \|\| Egg noodles \|\| Homemade and cooked
	\|-		\|-
	\| 1 lb+ \|\| Ribeye steak \|\| Pre-cooked		\| 1 lb+ \|\| Ribeye steak \|\| Pre-cooked and cut into bite-sized pieces
			\|-
			\| 1/4 cup \|\| Fresh parsley & Dill \|\| Finely chopped for garnish
	\|}		\|}

	== Directions ==		== Directions ==
	~~# '''Prepare Roux:''' Melt 1/2 cup butter, whisk in flour. Cook 2 mins until blonde. Set aside.~~
	~~# '''Sauté & Umami:''' In a pot, melt 1/4 cup butter. Sauté onions until soft. Add garlic, mushrooms, and '''tomato paste'''. Cook until mushrooms are dark and the paste is "rusty" red.~~
	~~# '''Deglaze:''' Pour in the wine/brandy. Scrape the bottom of the pot until the liquid is almost evaporated.~~
	~~# '''Simmer:''' Add broth, mustard, paprika, and salt. Bring to a low simmer.~~
	~~# '''Thicken:''' Whisk in the roux gradually until the gravy is glossy and thick.~~
	~~# '''Temper:''' Remove from heat. Whisk a ladle of sauce into the sour cream, then stir the mixture back into the pot.~~
	~~# '''Finish:''' Fold in the ribeye and '''fresh herbs'''. Serve over noodles.~~


	== ~~Chef's Notes & Troubleshooting~~ ==		=== 1. Prepare the Blonde Roux ===
			In a small saucepan over medium-low heat, melt '''1/2 cup''' of the butter. Gradually whisk in the flour until smooth. Cook for 2–3 minutes, stirring constantly. You are looking for a "blonde" roux—it should smell slightly nutty but remain pale. Remove from heat and set aside.

	=== ~~The Science of the "Fond"~~ ===		=== 2. Sauté and Develop Umami ===
	~~When you sauté the mushrooms and tomato paste~~, ~~you will see brown bits sticking to~~ the ~~bottom~~ of ~~your pot~~. ~~This is called~~ the '''~~fond~~''' ~~(French for "base")~~. ~~Do not wash this away! When you add~~ the ~~wine or brandy (deglazing), you are dissolving those caramelized proteins back into~~ the ~~liquid, which provides the deep, savory "umami" flavor that distinguishes a professional stroganoff from~~ a ~~basic one~~.		In a large stockpot or Dutch oven, melt the remaining '''1/4 cup''' of butter over medium heat. Add the diced onions and sauté until translucent. Stir in the garlic, mushrooms, and '''tomato paste'''. Continue cooking until the mushrooms have browned and the tomato paste has darkened to a rusty red color.

	=== ~~Why We Temper the Sour Cream~~ ===		=== 3. Deglaze and Simmer ===
			Pour in the wine (or brandy). Use a wooden spoon to scrape the bottom of the pot to release the browned bits (the fond). Once the liquid has reduced by half, stir in the beef broth, salt, smoked paprika, and Dijon mustard. Bring to a gentle simmer.

	~~Sour cream is an emulsion of fat and water~~. ~~If you drop cold sour cream directly into boiling~~ broth, the ~~proteins will tighten instantly~~ and ~~separate from~~ the ~~fat, resulting in a grainy, "broken"~~ sauce~~. By whisking~~ a ~~bit of hot broth into the sour cream first, you gently raise its temperature, ensuring a silky, velvety finish~~.		=== 4. Thicken the Gravy ===
			While whisking the simmering broth constantly, add the prepared roux one tablespoon at a time. Simmer for 2 minutes to allow the flour to fully hydrate and thicken the sauce to a glossy consistency.

	=== ~~Selecting the Right Ribeye~~ ===		=== 5. Temper and Finish ===
	~~Since you are using pre-cooked Ribeye, ensure you only add it at~~ the ~~very end~~. ~~Ribeye is highly marbled; if you boil it in~~ the ~~sauce for too long,~~ the ~~fat will render out completely~~ and ~~the meat may become tough. You only want to~~ "~~bathe~~" the ~~meat in~~ the sauce ~~long enough to reach serving temperature~~.		'''Crucial:''' Reduce heat to low. Place the sour cream in a medium bowl. Ladle about 1 cup of the hot broth into the sour cream and whisk until smooth (this is "tempering"). Pour the tempered mixture back into the pot. Stir until velvety. '''Do not let the sauce boil after this point.'''

	=== ~~Storage~~ and ~~Reheating~~ ===		=== 6. Combine and Serve ===
	* '''Storage:''' This recipe keeps well in the fridge for up to 3 days.		G
	* '''Reheating:''' Because of the high sour cream content, avoid the microwave if possible. Reheat on the stovetop over low heat, adding a splash of beef broth if the gravy has thickened too much in the fridge. Do not let it boil.

Ractive at 13:15, 21 December 2025

2025-12-21T13:15:28Z

← Older revision		Revision as of 13:15, 21 December 2025
Line 5:		Line 5:
	! Amount !! Ingredient !! Notes		! Amount !! Ingredient !! Notes
	\|-		\|-
	\| 16 oz \|\| ~~Fresh~~ mushrooms \|\| Sliced		\| 16 oz \|\| Cremini mushrooms \|\| Sliced thick
	\|-		\|-
	\| 2 \|\| Onions \|\| Diced		\| 2 \|\| Onions \|\| Diced
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	\| 2 tbsp \|\| Minced garlic \|\|		\| 2 tbsp \|\| Minced garlic \|\|
	\|-		\|-
	\| 3/4 cup \|\| Butter \|\| Divided ~~(1/2 cup for roux, 1/4 cup for sauté)~~		\| 3/4 cup \|\| Butter \|\| Divided
	\|-		\|-
	\| 1/2 cup \|\| Flour \|\| ~~For the roux~~		\| 1/2 cup \|\| Flour \|\|
	\|-		\|-
	\| ~~6 cups~~ \|\| ~~Beef broth~~ \|\|		\| 1 tbsp \|\| Tomato paste \|\| '''(Flavor Boost)'''
	\|-		\|-
	\| ~~2 tsp~~ \|\| ~~Salt~~ \|\| ~~Adjust to taste~~		\| 1 tbsp \|\| Dijon mustard \|\| '''(Flavor Boost)'''
	\|-		\|-
	\| 2 ~~tbsp~~ \|\| ~~Worcestershire sauce~~ \|\|		\| 1/2 cup \|\| Dry white wine \|\| Or Brandy to deglaze
			\|-
			\| 6 cups \|\| Beef broth \|\| Low sodium preferred
			\|-
			\| 1 tsp \|\| Smoked paprika \|\|
	\|-		\|-
	\| 4 1/2 cups \|\| Sour cream \|\|		\| 4 1/2 cups \|\| Sour cream \|\|
	\|-		\|-
	\| 6 cups \|\| Egg noodles \|\| Homemade ~~and cooked~~		\| 1/4 cup \|\| Fresh parsley & Dill \|\| Chopped for garnish
			\|-
			\| 6 cups \|\| Egg noodles \|\| Homemade
	\|-		\|-
	\| 1 lb+ \|\| Ribeye steak \|\| Pre-cooked ~~and cut into bite-sized pieces~~		\| 1 lb+ \|\| Ribeye steak \|\| Pre-cooked
	\|}		\|}

	== Directions ==		== Directions ==
			# '''Prepare Roux:''' Melt 1/2 cup butter, whisk in flour. Cook 2 mins until blonde. Set aside.
			# '''Sauté & Umami:''' In a pot, melt 1/4 cup butter. Sauté onions until soft. Add garlic, mushrooms, and '''tomato paste'''. Cook until mushrooms are dark and the paste is "rusty" red.
			# '''Deglaze:''' Pour in the wine/brandy. Scrape the bottom of the pot until the liquid is almost evaporated.
			# '''Simmer:''' Add broth, mustard, paprika, and salt. Bring to a low simmer.
			# '''Thicken:''' Whisk in the roux gradually until the gravy is glossy and thick.
			# '''Temper:''' Remove from heat. Whisk a ladle of sauce into the sour cream, then stir the mixture back into the pot.
			# '''Finish:''' Fold in the ribeye and '''fresh herbs'''. Serve over noodles.


	=== ~~1. Prepare the Blonde Roux~~ ===		== Chef's Notes & Troubleshooting ==
	In a small saucepan over medium-low heat, melt '''1/2 cup''' of the butter. Gradually whisk in the flour until a smooth paste forms. Continue cooking for 2–3 minutes, stirring constantly, until it smells slightly nutty but remains pale (blonde roux). Remove from heat and set aside.

	=== ~~2. Aromatics and Mushrooms~~ ===		=== The Science of the "Fond" ===
	~~In a large stockpot or Dutch oven~~, ~~melt~~ the ~~remaining~~ '''~~1/4 cup~~''' ~~of butter over medium heat~~. ~~Add~~ the ~~diced onions and sauté until translucent~~ (~~about 5 minutes~~)~~. Stir in~~ the ~~garlic and sliced mushrooms. Cook until~~ the ~~mushrooms have released their liquid and turned golden brown~~.		When you sauté the mushrooms and tomato paste, you will see brown bits sticking to the bottom of your pot. This is called the '''fond''' (French for "base"). Do not wash this away! When you add the wine or brandy (deglazing), you are dissolving those caramelized proteins back into the liquid, which provides the deep, savory "umami" flavor that distinguishes a professional stroganoff from a basic one.

	=== ~~3. Build~~ the ~~Sauce Base~~ ===		=== Why We Temper the Sour Cream ===
	~~Pour in the beef broth, salt, and Worcestershire sauce. Increase the heat slightly to bring the mixture to a gentle simmer.~~

	~~=== 4~~. ~~Thicken ===~~		Sour cream is an emulsion of fat and water. If you drop cold sour cream directly into boiling broth, the proteins will tighten instantly and separate from the fat, resulting in a grainy, "broken" sauce. By whisking a bit of hot broth into the sour cream first, you gently raise its temperature, ensuring a silky, velvety finish.
	~~While whisking the simmering~~ broth ~~constantly~~, ~~add~~ the ~~prepared roux one tablespoon at~~ a ~~time~~. ~~Continue to simmer for 1–2 minutes;~~ the ~~sauce will thicken as the flour starches activate~~.

	=== ~~5. Temper and Finish~~ ===		=== Selecting the Right Ribeye ===
	~~'''Crucial:''' Turn the heat to low. To prevent curdling~~, ~~stir a ladleful of the hot broth into your sour cream bowl to warm~~ it ~~up (tempering) before adding~~ the ~~'''4 1/2 cups''' of sour cream into the pot~~. ~~Stir until~~ the sauce ~~is velvety~~ and ~~uniform~~. ~~Do not allow~~ the sauce to reach ~~a hard boil after the sour cream is added~~.		Since you are using pre-cooked Ribeye, ensure you only add it at the very end. Ribeye is highly marbled; if you boil it in the sauce for too long, the fat will render out completely and the meat may become tough. You only want to "bathe" the meat in the sauce long enough to reach serving temperature.

	=== ~~6. Combine~~ and ~~Serve~~ ===		=== Storage and Reheating ===
	~~Gently fold~~ in the ~~pre-cooked ribeye pieces and allow them~~ to ~~warm through in~~ the ~~sauce for 2 minutes~~. ~~Serve immediately~~ over a ~~generous bed~~ of ~~homemade egg noodles~~.		* '''Storage:''' This recipe keeps well in the fridge for up to 3 days.
			* '''Reheating:''' Because of the high sour cream content, avoid the microwave if possible. Reheat on the stovetop over low heat, adding a splash of beef broth if the gravy has thickened too much in the fridge. Do not let it boil.

Ractive at 13:12, 21 December 2025

2025-12-21T13:12:43Z

← Older revision		Revision as of 13:12, 21 December 2025
Line 29:		Line 29:

	== Directions ==		== Directions ==
	~~# '''~~Prepare the Roux~~:'''~~ In a small saucepan over medium-low heat, melt 1/2 cup of butter. ~~Whisk~~ in 1/2 cup of flour ~~(1:1 ratio)~~. ~~Cook~~ for 2 minutes until ~~bubbly, then~~ set aside.
	~~# '''Sauté Veggies:'''~~ In a large ~~pot~~, melt the remaining 1/4 cup of butter. Add the diced onions and garlic~~; cook until tender~~.		=== 1. Prepare the Blonde Roux ===
	~~# '''~~Cook ~~Mushrooms:''' Add~~ mushrooms ~~to the pot~~ and ~~sauté until browned~~.		In a small saucepan over medium-low heat, melt '''1/2 cup''' of the butter. Gradually whisk in the flour until a smooth paste forms. Continue cooking for 2–3 minutes, stirring constantly, until it smells slightly nutty but remains pale (blonde roux). Remove from heat and set aside.
	~~# '''Simmer~~ Base~~:''' Stir~~ in salt, Worcestershire~~, and~~ the 6 cups of beef broth. Bring to a ~~low~~ simmer.
	~~# '''~~Thicken~~:''' Whisk in~~ the prepared roux ~~a little~~ at a time~~, stirring constantly until~~ the ~~gravy thickens~~.		=== 2. Aromatics and Mushrooms ===
	# '''~~Finish Sauce~~:''' ~~Remove from~~ heat ~~and~~ stir in the 4 1/2 cups of sour cream.		In a large stockpot or Dutch oven, melt the remaining '''1/4 cup''' of butter over medium heat. Add the diced onions and sauté until translucent (about 5 minutes). Stir in the garlic and sliced mushrooms. Cook until the mushrooms have released their liquid and turned golden brown.
	~~# '''~~Combine~~:''' Fold~~ in the ribeye pieces and ~~serve~~ over ~~the warm~~ egg noodles.
			=== 3. Build the Sauce Base ===
			Pour in the beef broth, salt, and Worcestershire sauce. Increase the heat slightly to bring the mixture to a gentle simmer.

			=== 4. Thicken ===
			While whisking the simmering broth constantly, add the prepared roux one tablespoon at a time. Continue to simmer for 1–2 minutes; the sauce will thicken as the flour starches activate.

			=== 5. Temper and Finish ===
			'''Crucial:''' Turn the heat to low. To prevent curdling, stir a ladleful of the hot broth into your sour cream bowl to warm it up (tempering) before adding the '''4 1/2 cups''' of sour cream into the pot. Stir until the sauce is velvety and uniform. Do not allow the sauce to reach a hard boil after the sour cream is added.

			=== 6. Combine and Serve ===
			Gently fold in the pre-cooked ribeye pieces and allow them to warm through in the sauce for 2 minutes. Serve immediately over a generous bed of homemade egg noodles.