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 (1/2 cup for roux, 1/4 cup for sauté)
| ~1/2 cup || Butter || Divided (6 tbsp for roux, 2 tbsp for sauté)
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| 1/2 cup || Flour || All-purpose
| 6 tbsp || Flour || For the roux
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| 1 tbsp || Tomato paste || For color and umami
| 4 1/2 cups || Beef broth || (Reduced by 25%)
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| 1 tbsp || Dijon mustard || For tang
| 1 tbsp || Tomato paste ||
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| 1 tbsp || Dijon mustard ||  
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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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| 6 cups || Beef broth || Low sodium preferred
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| 1 tsp || Smoked paprika ||  
| 1 tsp || Smoked paprika ||  
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| 2 tsp || Salt || Adjust to taste
| 1 1/2 tsp || Salt || Adjust to taste
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| 4 1/2 cups || Sour cream || Full fat recommended
| 3 1/3 cups || Sour cream || (Reduced by 25%)
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| 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.


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== 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.

Revision as of 13:19, 21 December 2025


Ingredients

Amount Ingredient Notes
16 oz Cremini mushrooms Sliced thick
2 Onions Diced
2 tbsp Minced garlic
~1/2 cup Butter Divided (6 tbsp for roux, 2 tbsp for sauté)
6 tbsp Flour For the roux
4 1/2 cups Beef broth (Reduced by 25%)
1 tbsp Tomato paste
1 tbsp Dijon mustard
1/2 cup Dry white wine Or Brandy to deglaze
1 tsp Smoked paprika
1 1/2 tsp Salt Adjust to taste
3 1/3 cups Sour cream (Reduced by 25%)
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 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

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

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

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

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

Fold in the ribeye pieces and half the herbs. Warm for 2 minutes. Serve over the egg noodles and garnish with remaining herbs.

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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 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.

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.

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