Stroganoff
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 | Flour | |
| 1 tbsp | Tomato paste | (Flavor Boost) |
| 1 tbsp | Dijon mustard | (Flavor Boost) |
| 1/2 cup | Dry white wine | Or Brandy to deglaze |
| 6 cups | Beef broth | Low sodium preferred |
| 1 tsp | Smoked paprika | |
| 4 1/2 cups | Sour cream | |
| 1/4 cup | Fresh parsley & Dill | Chopped for garnish |
| 6 cups | Egg noodles | Homemade |
| 1 lb+ | Ribeye steak | Pre-cooked |
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
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 (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.
Why We Temper the Sour Cream
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.
Selecting the Right Ribeye
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.
Storage and Reheating
- Storage: This recipe keeps well in the fridge for up to 3 days.
- 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.
