Recipe written by Lindsey Garrett Digital Marketing Specialist at Campus Cooks Beef Stroganoff
Beef Stroganoff Tips By Chef Pat Pattison College Fresh Corporate Chef
1. I feel that it is very important to have the right cut of beef for your perfect stroganoff! My personal favorite is a boneless ribeye because it has a high fat content keeping it tender and full of flavor. If you use a low grade cut of beef, you’ll be biting into a rough, fibrous and dry dish. Sirloin steak tips will also work.
Adapted from the America’s Test Kitchen Recipe for "Skillet Beef Stroganoff" and Chef Pat Pattison from College Cuisine
INGREDIENTS 1 ½ pounds boneless ribeye, pounded and cut into ½-inch strips A pinch of table salt and ground black pepper 4 tablespoons canola oil (can substitute vegetable oil) 1 portabella mushrooms wiped clean and sliced to preference (can substitute 10 oz. white mushrooms) 1 medium white onion, minced 1 garlic clove, crushed 2 teaspoons cornstarch (can substitute 2 tablespoons unbleached all-purpose flour) 1 ½ cups low-sodium chicken broth 1 ½ cups beef broth 1 cup sour cream 1 tablespoon Dijon mustard 2 teaspoons lemon juice (optional) 6 ounces flat wide noodles like pappardelle or egg noodles
Mushrooms are technically optional, but in my opinion necessary for a true stroganoff. I like to slice them thick, but you can chop or even dice them finely if preferred. They offer a ton of earthy flavor that is essential to this dish. Baby portabellas, cremini or any other white mushrooms work well here. Place your beef in the freezer for 15 minutes before slicing it to ensure even, easy slices.
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4. You want your oil piping hot for this dish, and do not use a nonstick pan . You’ll achieve a better sear with a regular skillet, and the beef will not become overcrowded with moisture, causing it to steam and not sear properly. Cast iron is always a good choice.
INSTRUCTIONS
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Place beef in the freezer for 15 minutes to become firm enough to slice thin easily. Allow to thaw for a couple minutes, then season with salt and pepper and slice. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shiny and just smoking. (About one minute.) Cook half of the beef until seared nicely, about 3-4 minutes per side. Transfer to a dish and repeat with 1 more tablespoon of oil and the remaining beef. Do not overcrowd the pan in this searing process. Heat the remaining oil in the now empty, but seasoned, skillet until shimmering. Cook the mushrooms, onion, garlic and ½ teaspoon of salt until the liquid from the mushrooms has evaporated; roughly 8 minutes. Watch them so they don’t stick and burn. Stir in the cornstarch or flour, and cook for 30 seconds. Gradually stir in the broths, scraping the bottom of the skillet to loosen the bits. Return the beef and juices to the skillet, bring to a simmer, cover and cook over low heat for 30-35 minutes. Stir in the pasta, cover and cook, stirring occasionally until the noodles are tender, about 10-12 minutes. Remove the skillet from the heat, and stir in the sour cream and lemon juice. Season with salt and pepper, serve and enjoy.
Searing the beef locks in flavor in the meat and leaves a ton of great flavor bits in your pan, which is essential for a dish like beef stroganoff. Don’t skimp on the sour cream! Opt for the full-fat, full-flavored sour cream over the light stuff.
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7. After adding the liquid ingredients, make sure to really scrape the bottom of your skillet to get all of those flavorful bits up and incorporated into the sauce.
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8. Most people use wide egg noodles in
stroganoff, but I like to use pappardelle . Any wide, flat, long pasta is fine.
9. If you like heat , add some crushed red pepper flakes or cayenne pepper with the other dry ingredients. 10. While satisfying, this is a rich dish , so serve with something light like a steamed green vegetable or side salad and a bread like a dinner roll to sop up any leftover sauce in your bowl.
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