Beef Stroganoff

Foundations Referenced

• → Pan Sauce Method
• → Chicken Stock

Ingredients

• 1.5 lbs beef sirloin or tenderloin, sliced into 1/4" strips against the grain
• Salt, pepper
• 2 tbsp oil
• 2 tbsp butter
• 1 large onion, thinly sliced
• 12 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 tbsp flour
• 1/3 cup dry white wine or brandy
• 1 cup beef or chicken stock (→ foundation)
• 1 tbsp Dijon mustard
• 2/3 cup sour cream
• 1 tbsp fresh dill or parsley
• Egg noodles or mashed potatoes for serving

Method

1. Sear beef: Pat strips very dry. Season. Heat oil over high heat until smoking. Sear in a single layer 1 min per side (work in batches — you want color, not steam). Remove.
2. Mushrooms and onion: Reduce heat to medium-high. Add butter. Sauté mushrooms 5 min until golden. Add onion, cook 4 min until softened. Add garlic, 30 sec.
3. Sauce: Sprinkle flour over vegetables, stir 1 min. Deglaze with wine, scrape fond. Add stock and mustard. Simmer 5 min until slightly thickened.
4. Finish: Remove from heat. Stir in sour cream (off heat — boiling sour cream causes it to curdle). Return beef and any juices. Stir gently. Season.
5. Serve over egg noodles or mashed potatoes. Garnish with dill.

What You're Practicing

• Searing thin-cut beef: very high heat, very fast, in batches
• Flour as a thickener sprinkled directly into the pan (a quick roux alternative)
• Adding sour cream off heat to prevent curdling — same principle as tempering yogurt
• Mushroom technique: let moisture evaporate before browning