Stroganoff: Difference between revisions

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| 2 tbsp || Minced garlic ||  
| 2 tbsp || Minced garlic ||  
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| 3/4 cup || Butter || Divided
| 3/4 cup || Butter || Divided (1/2 cup for roux, 1/4 cup for sauté)
|-
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| 1/2 cup || Flour ||  
| 1/2 cup || Flour || All-purpose
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|-
| 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
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|-
| 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 ||  
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| 4 1/2 cups || Sour cream ||  
| 2 tsp || Salt || Adjust to taste
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| 1/4 cup || Fresh parsley & Dill || Chopped for garnish
| 4 1/2 cups || Sour cream || Full fat recommended
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| 6 cups || Egg noodles || Homemade
| 6 cups || Egg noodles || Homemade and cooked
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| 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.

Revision as of 13:16, 21 December 2025


Ingredients

Amount Ingredient Notes
16 oz Cremini mushrooms Sliced thick
2 Onions Diced
2 tbsp Minced garlic
3/4 cup Butter Divided (1/2 cup for roux, 1/4 cup for sauté)
1/2 cup Flour All-purpose
1 tbsp Tomato paste For color and umami
1 tbsp Dijon mustard For tang
1/2 cup Dry white wine Or Brandy to deglaze
6 cups Beef broth Low sodium preferred
1 tsp Smoked paprika
2 tsp Salt Adjust to taste
4 1/2 cups Sour cream Full fat recommended
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 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.

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.

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.

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.

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.

6. Combine and Serve

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