Beef Stroganoff is definitely the ultimate comfort food (or as my husband calls it “marrying food”!). It’s not diet food but it sure is good!! Our sons are always asking for this dish as they are never bored with it.
Once you make it, you (and your guests) will understand just why beef stroganoff, created in Russia well over a hundred years ago, is still an international favorite. Here is a little history of the dish from Bon Appétit.
You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. On occasion, leftover cooked steak (although a rarity in our home) can be used.
Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat.
Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute.
With a slotted spoon, transfer to a plate.
Reduce heat to medium and add remaining butter and oil.
Sauté shallots or onions with mushrooms until translucent and tender, about 8-10 minutes.
Transfer to the plate with the steak, leaving as much butter and oil in the skillet as possible.
If necessary, add butter to make about 2 tablespoons.
Blend in flour and cook until frothy, stirring.
Add beef stock in a slow stream, whisking constantly, for 2 minutes to make a roux.
Add Worcestershire sauce, salt and pepper to taste and red pepper.
Simmer and stir until thickened and smooth.
Add beef, onions or shallots and mushrooms to sauce and heat through.
Remove from heat and blend in sour cream and mustard.
Warm to serving temperature.
Serve over noodles, rice, or potatoes.
Garnish with dill or parsley.