Stroganoff

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.

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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. 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.