Stroganoff: Difference between revisions
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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) | ||
|- | |- | ||
| | | 4 1/2 tbsp || Flour || For the roux | ||
|- | |- | ||
| | | 3 3/8 cups || Beef broth || (~3 cups + 6 tbsp) | ||
|- | |- | ||
| 1 tbsp || Tomato paste || | | 1 tbsp || Tomato paste || | ||
| Line 21: | Line 21: | ||
| 1 tbsp || Dijon mustard || | | 1 tbsp || Dijon mustard || | ||
|- | |- | ||
| 1/ | | 1/3 cup || Dry white wine || Or Brandy to deglaze | ||
|- | |- | ||
| | | 3/4 tsp || Smoked paprika || | ||
|- | |- | ||
| 1 | | 1 tsp || Salt || Adjust to taste | ||
|- | |- | ||
| | | 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 ''' | 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 | 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 ''' | 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. | 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 ''' | '''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 == | ||
=== | === 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. | ||
Revision as of 13:21, 21 December 2025
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 16 oz | Cremini mushrooms | Sliced thick |
| 2 | Onions | Diced |
| 2 tbsp | Minced garlic | |
| 6 tbsp | Butter | Divided (4.5 tbsp for roux, 1.5 tbsp for sauté) |
| 4 1/2 tbsp | Flour | For the roux |
| 3 3/8 cups | Beef broth | (~3 cups + 6 tbsp) |
| 1 tbsp | Tomato paste | |
| 1 tbsp | Dijon mustard | |
| 1/3 cup | Dry white wine | Or Brandy to deglaze |
| 3/4 tsp | Smoked paprika | |
| 1 tsp | Salt | Adjust to taste |
| 2 1/2 cups | Sour cream | |
| 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 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
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
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
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
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
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.
---
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. By whisking hot broth into the sour cream first, you raise its temperature gradually, ensuring a silky finish.
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.
