Beef Stroganoff Recipe. This Beef Stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal is a classic we just add a small tasty twist which will surly make this your favorite meal.
Crème fraîche is similar to sour cream but milder and sweeter, with a touch of nuttiness. Unlike sour cream, it can be simmered in sauces without curdling. Look for crème fraîche at well-stocked supermarkets or at gourmet food stores. To make your own, combine 1 cup of nonultrapasteurized heavy cream and 1 tablespoon buttermilk in a saucepan and heat over medium-low heat until just lukewarm. Pour into a bowl, cover loosely and let stand at room temperature until thickened, 8 to 48 hours or more. Chill before using.
Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma Collection Series, Soup & Stew, by Diane Rossen Worthington (Simon & Schuster, 2004).
Serving Tip: Stroganoff, though not technically a braise, has a similar consistency when finished. It is traditionally served over wide egg noodles.
- 3 tablespoons olive oil
- 1 1/2 pounds top sirloin, cut into thin strips about 1 inch wide and 2 inches long
- Salt and freshly ground pepper, to taste
- 3 tablespoons unsalted butter
- 3 leeks, white and light green portions only, cleaned and finely chopped
- 1 pound cremini mushrooms, brushed clean and sliced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 1/4 cups beef stock
- 1/3 cup crème fraîche
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- Finely chopped fresh flat-leaf parsley for garnish
- 1 In a large fry pan over high heat, warm 1 tablespoon of the olive oil. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef strips (do not overcrowd the pan) and sauté until nicely browned but still a little pinkish on both sides, about 1 minute per side. Transfer to a bowl. Repeat with 1 tablespoon of the oil and the remaining meat.
- 2 In the same pan over medium heat, melt the butter with the remaining 1 tablespoon oil. Add the leeks and sauté until softened and lightly browned, about 5 minutes. Add the mushrooms and sauté until nicely browned, about 5 minutes more. Season with salt and pepper.
- 3 Stir in the tomato paste and cook until blended in, about 1 minute. Sprinkle the flour over the vegetables and stir to incorporate. Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Boil for 1 minute, then reduce the heat to medium. Add the crème fraîche, mustard and lemon juice and cook for 1 minute more to allow the flavors to blend. Taste and adjust the seasonings.
- 4 Return the meat and any accumulated juices to the pan and cook just until the beef is heated through, about 2 minutes. Garnish with parsley and serve immediately. Serves 6.