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.