Who doesn’t love a hearty and creamy dish to warm yourself during the winter? Well, this beef stroganoff is the ticket! This is Kurt’s favorite homemade recipe, and he thinks it’s exceptional – I agree. His wife, Miro, makes it every year for his birthday, which makes it even more special. It’s the one meal he looks forward to all year, and I totally understand why after making it myself.
It’s been very chilly in DC recently, so I figured this was the perfect time to make this welcoming and satisfying dish. Let’s get cooking!
Beef Stroganoff
1 ½ pounds sirloin tips
2 tablespoons flour
1 ½ teaspoons paprika
1 tablespoon canola oil
2 tablespoons unsalted butter
10oz mushrooms, sliced (I used baby bellas, but you can use buttons too)
1 small yellow onion, diced
¼ cup beef stock
1 cup crème fraiche
1 1/2 teaspoons Worcestershire or Soy sauce
Cut tips into 1/2- inch strips. Add flour, paprika, pinch of salt and pepper to a bowl or plate and combine. Dredge the meat into the flour mixture and transfer to a clean plate.
Heat a large skillet over high heat and add the oil. When the oil starts to simmer, sauté the beef in two batches until browed on both sides (about 3-4 minutes). Place the cooked beef on to a plate.
Turn the heat down to medium and add 1 tablespoon of butter to the pan. When the butter starts to foam, add the mushrooms and season with salt and pepper and stir. Cook for about 12 minutes until mushrooms turn dark brown. About 6 minutes in, add the onions and remaining butter.
When the mushrooms and onions are cooked, deglaze the pan with the beef stock. When the stock has reduced, add the cream, Worcestershire or soy sauce and beef and stir to combine. Cook for an additional 3 minutes, stirring occasionally, and adjust seasoning to your taste.
Serve the finished stroganoff over egg noodles or mashed potatoes. Enjoy!
Step-by-Step Photo Guide
Cut steak tips into smaller strips. Next, combine flour, paprika, salt and pepper on a plate or in a bowl. Dredge steak in flour mixture and place onto clean plate.
Heat large skillet on high heat and add oil. Once hot, place half the beef into the pan and cook until each side is browed (about 3 minutes). Place cooked beef on a plate. Then cook second batch until browned and place the cooked beef onto plate.
Turn heat down to medium and add 1 tablespoon of butter. Once butter is foaming, add the mushrooms, salt and pepper. Cook until dark brown (about 12 minutes). About 6 minutes into cooking, add the onions and remaining butter.
Once mushrooms and onions are cooked, deglaze the pan with beef stock. Once it has reduced, add cream, Worcestershire or soy sauce and beef, stir to combine. Cook for an additional 3 minutes and season to taste.
Place stroganoff on top of mashed potatoes or egg noodels. Enjoy!