ground beef stroganoff recipe
Introduction:
Embark on a culinary journey as we unravel the secrets of crafting a delectable Ground Beef Stroganoff. This classic comfort dish, with its rich, savory flavors and creamy texture, is a testament to the artistry of home cooking. From the sizzle of ground beef to the final swirls of sour cream, each step is an invitation to create a memorable dining experience. So, gather your ingredients, don your apron, and let’s dive into the world of Ground Beef Stroganoff perfection.
Step 1: Gather Your Ingredients:
Before you begin your culinary adventure, assemble the following ingredients:
- 1 pound of ground beef
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 2 tablespoons of all-purpose flour
- 2 cups of beef broth
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon of Dijon mustard
- Salt and pepper, to taste
- 1 cup of sour cream
- Fresh parsley, chopped, for garnish
- 12 ounces of egg noodles, cooked according to package instructions
Step 2: Sauté the Aromatics :
In a large skillet over medium heat, begin by sautéing the finely chopped onion until it becomes translucent, usually taking about 2-3 minutes. Add the minced garlic, allowing it to mingle with the onions and release its aromatic essence. The kitchen is now filled with the enticing fragrance that signals the beginning of a delicious journey.
Step 3: Brown the Ground Beef :
Introduce the star of the show—1 pound of ground beef—to the skillet. Break the beef apart with a spoon or spatula, ensuring even browning. Season with salt and pepper to enhance the flavors of the beef. Continue cooking until the beef achieves a beautiful golden brown color, and any excess moisture has evaporated. The sizzling symphony of beef and aromatics is a prelude to the savory delight that awaits.
Step 4: Add Mushrooms :
Incorporate 8 ounces of sliced mushrooms into the skillet. Allow them to cook alongside the beef, soaking up the rich flavors and contributing their earthy essence to the dish. The mushrooms add depth and texture, elevating the overall profile of the Ground Beef Stroganoff.
Step 5: Sprinkle with Flour :
To create a luscious, creamy sauce, sprinkle 2 tablespoons of all-purpose flour over the beef and mushroom mixture. Stir well to ensure the flour is evenly distributed and cooked, forming a roux that will thicken the sauce. This step is pivotal in achieving the desired consistency that makes Ground Beef Stroganoff an indulgent experience.
Step 6: Introduce Broth and Flavor Enhancers :
Pour in 2 cups of beef broth, stirring continuously to prevent lumps from forming. The broth becomes the canvas upon which the flavors of the dish will dance. Add 2 tablespoons of Worcestershire sauce and 1 teaspoon of Dijon mustard, infusing the Stroganoff with a harmonious blend of savory and tangy notes. Adjust the seasoning with salt and pepper to suit your taste, as these small details contribute to the nuanced profile of the dish.
Step 7: Simmer to Perfection :
Reduce the heat to a gentle simmer and let the mixture cook, allowing the flavors to meld and the sauce to thicken. This slow simmer transforms the disparate elements into a cohesive symphony of taste and texture. As the aroma fills your kitchen, anticipation for the final result builds.
Step 8: Incorporate Sour Cream :
The pièce de résistance: add 1 cup of sour cream to the skillet. The sour cream imparts a velvety richness, elevating the dish to new heights of indulgence. Stir gently to combine, ensuring the cream is evenly distributed without curdling. The result is a luxuriously creamy sauce that envelops the beef and mushrooms in a blanket of comfort.
Step 9: Garnish and Serve:
With the Stroganoff now perfected, it’s time to plate this culinary masterpiece. Spoon the savory mixture over a bed of cooked egg noodles. Garnish with freshly chopped parsley, adding a burst of freshness and color to the dish. Each bite is a symphony of flavors—a harmonious balance of savory, creamy, and earthy notes.
Conclusion:
As you savor each forkful of this homemade Ground Beef Stroganoff, take pride in the journey you’ve undertaken to create a dish that transcends the ordinary. From the initial sizzle to the final swirl of sour cream, every step has contributed to a symphony of flavors that defines comfort on a plate. So, whether enjoyed with loved ones or savored in solitude, this Ground Beef Stroganoff is a testament to the joy and satisfaction derived from the art of home cooking. Bon appétit!
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FAQs
Solution: Choose beef tenderloin for superior texture. Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine.
How do you make stroganoff less bland? ›
I suggest using a very flavorful broth or else your stroganoff will end up being bland. We use Better Than Bouillon to make our beef broth. Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.
What is stroganoff sauce made of? ›
What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it.
How can I thicken my beef stroganoff sauce? ›
One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.
What can I add to Stroganoff to make it taste better? ›
Second, add some fresh ingredients - heavy cream, sauteed mushrooms and onions, etc. Finally, serve it over a good pasta - maybe egg noodles cooked in a chicken broth. Pasta need not be flavorless, relying only on the sauce for taste. Add a little red wine or wine vinegar, just a splash.
What can I add to beef stroganoff to give it more flavor? ›
Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.
What is the best substitute for sour cream in stroganoff? ›
Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.
What can I use in Stroganoff instead of Worcestershire sauce? ›
We always recommend sticking with the original recipe, as that will produce the best results. However, soy sauce is a 1:1 substitute, and the closest and most recommended substitute for Worcestershire sauce.
How do you add sour cream to stroganoff without curdling? ›
Keep Stroganoff Sauce from Curdling
Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.
What cut of meat is best for beef stroganoff? ›
Popular choices include boneless ribeye, sirloin, and tenderloin. You can technically make beef stroganoff with any beef, but the reason why chefs choose tender cuts is that stroganoff involves flash-frying thin strips of meat before cooking them briefly in a sauce.
The dish is named after one of the members of the Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. In Russian the dish is called Бефстро́ганов from the French Bœuf Stroganoff.
What is a fun fact about beef stroganoff? ›
According to one of them, Beef Stroganoff was invented by the French chef Andre Dupont for the elderly Count, whose teeth were no longer strong enough for chewing large pieces of meat. According to another, more popular version, this dish was prepared specially for the guests of Count Stroganoff.
What if I add too much liquid to my beef stroganoff? ›
Cornstarch is a reliable and widely used thickening agent, that works in sauces, gravies, and soups. Composed of a long chain of starch molecules, it has the ability to absorb water and form a gel-like consistency, giving your beef stroganoff the desired thickness without altering the way it tastes.
How do you stop cream curdling in beef stroganoff? ›
Temper the cream first. Add a liitle bit of tomato sauce at a time to the cream until it is warm and then add it all back into the tomato sauce. This will keep it from curdling.
Does sour cream help thicken sauce? ›
For an add-in that both thickens and enhances flavor, turn to a versatile, dairy-forward ingredient: sour cream. Sour cream is a common add-in for thickening soups and sauces, but it can also be stirred into gravy for a touch of tang and a smooth, creamy finish.
What can I add to beef to make it taste better? ›
Garlic, onion, black pepper, and salt are staple spices when flavoring beef. Garlic and onion are potent, pungent aromatics that play well against beef's deep, meaty umami.
What to add to Hamburger Helper stroganoff to make it taste better? ›
Hamburger Helper Stroganoff
Add-ins: 1/2 to 1 whole white onion (dice and add to the raw meat, brown together) 1-2 tbsp fresh minced garlic (add to browning meat) or garlic powder to taste. A few shakes of black pepper (add to browning meat)
How do you make beef stew taste richer? ›
Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.
Can you add sour cream to stroganoff without curdling? ›
How do you keep sour cream from curdling in beef stroganoff? Remove some of the liquid from your stroganoff and allow it to cool. In a small bowl, take several tablespoons of the sour cream (or however much you require) and then add a teaspoon of the cooled liquid from the stew.
