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

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.

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Chef's Notes

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.

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

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.