Stroganoff

Ingredients

Amount	Ingredient	Notes
16 oz	Cremini mushrooms	Sliced thick
2	Onions	Diced
2 tbsp	Minced garlic
7 tbsp	Butter	Divided (8 tbsp for roux, 2 tbsp for sauté)
8 tbsp	Flour	For the roux
3 1/2 cups	Beef broth
1 tbsp	Tomato paste
1 tbsp	Dijon mustard
1/3 cup	Dry white wine	Or Brandy to deglaze
1 tsp	Smoked paprika
1 tsp	Salt	Adjust to taste
2 cups	Sour cream (16oz)
6 cups	Egg noodles	Homemade and cooked
1 lb+	Ribeye steak	Pre-cooked and cut into bite-sized pieces
1/4 cup	Fresh parsley & Dill	Finely chopped for garnish

Directions

1. Prepare the Blonde Roux

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

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

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

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

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. Note: Do not let the sauce boil after the sour cream is added.

6. Combine and Serve

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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Chef's Notes

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. Tempering ensures a silky finish.

Handling the Ribeye

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.