Classic Beef Stroganoff Recipe (Like Julia Child Taught Us)
This is my take on Julia Child's classic beef stroganoff recipe. There is no need for cream of mushroom soup in this easy beef stroganoff with my step by step instructions to make the quick and easy stroganoff sauce.
Ingredients
- 8 ounces fresh baby bella mushrooms sliced
- 4 Tablespoon Butter divided
- 3 Tablespoon shallots minced
- 2 ½ pounds steak sirloin
- ½ Cup dry white wine
- 1 Cup beef stock
- 1 Cup Heavy Cream
- 1 Tablespoon Worcestershire
- 1 Teaspoon Thyme
- 2 teaspoons cornstarch blended with 1 tablespoon of the cream
- salt and pepper
Instructions
- Trim off excess fat from the steak and cut into bite sized pieces. Remove excess moisture with paper towels.
- In a heavy bottom skillet or dutch oven, heat 2 tablespoons butter to foaming and place mushrooms, cut side down in the pan. Do not flip or move the mushrooms for about five minutes, or until they start to sweat and brown on the underside.4 Tablespoon Butter, 8 ounces fresh baby bella mushrooms
- Flip the mushrooms and sear on the second side. Add additional butter, if needed.
- Stir in the shallots and cook for a minute longer.3 Tablespoon shallots
- Remove the cooked mushrooms and shallots to a clean bowl.
- Add 2-4 more tablespoons butter to the skillet or dutch oven warm over moderately high heat.
- Sear the beef, a few pieces at a time, for 2-3 minutes on each side to brown the exterior but keep the interior is still medium in doneness.2 ½ pounds steak
- Remove the beef to a clean bowl or plate.
- Deglaze the pan with the wine, stock and Worcestershire sauce scraping up the bits of yummy stuck on beef, onion and mushroom bits.½ Cup dry white wine, 1 Cup beef stock, 1 Tablespoon Worcestershire
- Bring to a rapid boil and reduced to about ⅓ cup. You will notice the bubbles of the sauce pop slower. The sauce is just about ready.
- While the sauce is reducing, whisk together the cornstarch mixture with a splash or so of heavy cream or milk.2 teaspoons cornstarch blended with 1 tablespoon of the cream, 1 Cup Heavy Cream
- After the sauce has reduced, add the heavy cream/corn starch mixture to the pan, whisking to incorporate. It will be thick.
- Bring to a simmer for one minute. This will cook out the corn starch taste and activate the thickening properties of the corn starch.
- Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
- Add the mushrooms, shallots and beef back in the pan. Add the thyme to the pan. Include any and all liquids that may have collected in the bowls.1 Teaspoon Thyme
- Bring the pan to a simmer, warming the meat and thickening the sauce.
- Spoon the sauce over the beef to coat, basting the beef in the delicious homemade sauce you just made.
- Season with salt and pepper.salt and pepper
- Serve over cooked noodles, if desired.
Nutrition
Serving: 1 | Calories: 712kcal | Carbohydrates: 6g | Protein: 54g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 337mg | Fiber: 1g | Sugar: 3g
Notes
If you want to fold the cooked noodles into the sauce, be sure to add an additional cup of cream or milk. The noodles will absorb the liquids so additional is needed.
What is the best beef to use for beef stroganoff?
For this recipe, you are going to want to use a tender cut of beef for beef stroganoff. I am using a sirloin but a boneless ribeye or filet can also be used. If you are going to make my crock-pot beef stroganoff you are going to want to use a cut of beef that is tougher and has more marbling.
CourseBeef Recipes
CuisineRussian
