Let Me Tell You About This Old Fashioned Beef Stroganoff
Alright, gather round—I'm about to spill the beans (er, the beef?) on my version of Old Fashioned Beef Stroganoff. The first time I made this, I accidentally grabbed cinnamon instead of paprika. Thankfully, the dog was the only one brave enough to eat that version. Thing is, this dish has always reminded me of chilly Sunday evenings at my grandma's place; she'd hover over that bubbling pan like it was her life's work, telling me to stir but not too much, else I'd ruin the sauce. Which, for the record, I totally did at least once or twice. And don't even get me started on the time my dad tried to "improve" it with hot sauce—I'll save that story for another day.
Why You'll Love This (Or, Why I Keep Making It Anyway)
I mean, besides the fact that Old Fashioned Beef Stroganoff is basically comfort food royalty? I whip this up when everyone in my house is getting that glazed-over "what's for dinner?" look. My family goes bonkers for it—and it's one of the few things everyone actually eats without some kind of tiny protest (except my sister, who picks out the mushrooms and says she's just here for the noodles). It's easy enough for a Tuesday, but tastes like I spent hours fussing, especially with that silky sauce sticking to every bite. Plus, nothing beats licking the spoon—don't @ me, it's the chef's privilege.
What You'll Need (and What I Change on Lazy Days)
- 500g (a generous pound) beef sirloin or rump steak – Or, I've grabbed stewing beef in a pinch. My grandma was 100% team sirloin, but honestly, something tender and not too lean works just fine.
- 1 large onion, sliced thin – A red onion is good if you like a bit of sweetness. You do you.
- 250g mushrooms, sliced – Some days I use those basic white ones; other times I act fancy and do half cremini. Once tried shiitake and... let’s just say that was a swing and a miss for this dish.
- 2 cloves garlic, minced (or a lazy spoonful from that jar in the fridge)
- 2 heaping tablespoons all-purpose flour – Gluten-free flour works here if you need.
- 2 teaspoons sweet paprika – But not smoked paprika (that was weird, trust me).
- 1 cup beef stock – Bouillon cubes are fine, I won’t tell.
- 2 teaspoons Worcestershire sauce – Or more. Or less. Just don’t skip it entirely.
- 1 cup sour cream – Greek yogurt in a pinch, but the tang is different. Use the real thing if you can swing it.
- Butter and a dash of oil for frying – Don’t skimp on this, or your onions will grumble at you.
- Salt and black pepper, obviously.
- Optional: A small handful parsley to garnish (I forget this step half the time), and a splash of white wine if you’re feeling wild.
How I Make Old Fashioned Beef Stroganoff (with the Usual Detours)
- Prep the beef: Slice your beef into thin strips—kind of like thick matchsticks. I find it easiest if the meat's a bit cold. Toss the strips with a pinch of salt, pepper, and a dusting of the flour. (If your knife skills are like mine, keep a band-aid on standby.)
- Brown the beef: In a big frying pan (I use my old cast iron skillet, but any decent, heavy bottom pan will do), slap in a blob of butter and a little oil over fairly high heat. Sear the beef in batches; don’t jam it all in at once or you’ll just steam it. Aim for brown, not gray. Transfer to a plate. Don’t panic if some bits stick—those brown bits on the bottom are flavor gold.
- Soften the veg: Lower the heat a little; add a touch more butter if needed (I always do). Chuck in your onions, mushrooms, and garlic. Cook until the onion is soft and everything smells properly amazing. This is usually where I sneak a taste (of mushrooms, not raw onion, I’m not a monster!). Don’t worry if the onions look like they're melting—it’s normal.
- Sauce time: Sprinkle the rest of the flour and paprika over everything in the pan. Stir for a minute—might look a bit pasty, but that's expected. Gradually pour in your beef stock, scraping all the stuck-on bits from the pan. It will thicken up almost magically. Add Worcestershire sauce, and if you like, that splash of white wine (sometimes I remember, more often I forget).
- Bring it all together: Return the beef (and all the juices!) to the pan. Simmer gently for 5-10 minutes. Take the pan off the heat, then swirl in the sour cream. Don’t boil after this or it can go a bit odd—learned that the hard way. Season with more salt, pepper, and if you’re in the mood, a bit more Worcestershire.
- Serve hot, over buttered egg noodles, rice, or potatoes—which is a debate in my family that I NEVER win.
A Few Notes (Mistakes I've Actually Made)
- If the sauce seems too thick, use another splash of stock. Once I forgot the stock entirely—one giant beefy lump. Oops.
- If you leave the beef in too long, it can get a bit tough. Just let it warm through at the end.
- Don’t be shy with the salt. For ages, I under-seasoned because I was scared of overdoing it. Turns out, it really does need plenty.
Variations (And a Few That Flopped)
- Tried swapping beef for chicken once—was fine, just a bit bland. Maybe more paprika?
- If mushrooms aren’t your thing, skip ‘em. Or, I sometimes mix in a handful of peas. Not traditional at all, but I like the color.
- I made this vegan once for a mate. Used seitan and coconut yogurt. Nobody complained, but honestly, it’s not my cup of tea.
About the Equipment (and My Usual Workarounds)
You’ll want a big, heavy pan. Cast iron is great because you get all that caramelized goodness. But honestly, I've cooked this in a wobbly saucepan when that's all I had. If you don’t have a sharp knife, kitchen scissors work surprisingly well (just maybe don't tell the food snobs).
How to Store Stroganoff (Though It Rarely Lasts)
Stick any leftovers in an airtight tub in the fridge; should be fine for about two days. To reheat, just do it gently on the stove or in a microwave. The sauce might thicken up, so add a splash of milk or stock to loosen it. Not that it matters in my place—it’s always gone by tomorrow lunchtime, if not sooner!
Serving Suggestions—What I Think Works Best
We are, and always have been, a buttered egg noodles family. But rice is fine. Or mash. If you’re feeling extra, sprinkle parsley and maybe a squeeze of lemon. My uncle swears by a side of gherkins (I know, right?)
The Things I Wish I'd Known (Pro Tips)
- Don’t rush the browning stage! I tried hurrying once, and all I got was soggy, tasteless beef. Not great.
- Actually, I find it works even better if the onions are cooked until nearly jammy. Adds so much sweetness.
- Don’t boil after adding the sour cream, or you risk a split sauce. Happened to me on Christmas Eve, of all nights.
Old Fashioned Beef Stroganoff: FAQs (Or Stuff I Get Asked)
- Can you freeze it? Sure—just the sauce and beef, not the noodles. Thaw in the fridge and reheat gently.
- What kind of beef works best? I usually go sirloin, but flank's okay if you slice thin. Chuck steak tastes amazing if you give it more time.
- Is there a booze-free way? Absolutely. The wine is optional—I usually leave it out unless I have a bottle open anyway.
- Does it really have to be sour cream? Not really. Greek yogurt’s worked for me if that's what’s in the fridge; it’s just a bit tangier.
- Why is my sauce lumpy? Sounds like maybe the flour wasn’t mixed in well. Next time, stir more before adding the liquid—or just use a whisk for this part.
- Do I have to use mushrooms? Only if you like 'em. I genuinely think it works just as well with extra onions, if I’m honest.
So, that’s the long and winding road to my not-quite-perfect, but always comforting, Old Fashioned Beef Stroganoff. Try it out and let me know if you manage to make it last overnight—honestly, I’m not sure it’s ever happened at my house!
Ingredients
- 1 lb beef sirloin, cut into thin strips
- 2 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cups cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoon all-purpose flour
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- 12 oz egg noodles, cooked according to package instructions
- 2 tablespoon fresh parsley, chopped (for garnish)
Instructions
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1Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and sear until browned. Remove beef from the skillet and set aside.
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2Add the remaining olive oil to the skillet. Sauté the chopped onion and sliced mushrooms until softened and browned, about 7 minutes. Stir in the garlic and cook for 1 minute more.
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3Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the beef broth, stirring constantly to avoid lumps. Simmer until the sauce begins to thicken.
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4Reduce heat to low. Stir in the sour cream and Dijon mustard until the sauce is creamy and smooth. Return the cooked beef and any juices to the skillet and heat through for 3-5 minutes.
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5Serve the beef stroganoff over cooked egg noodles, garnished with fresh chopped parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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