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 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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