Go Back Email Link
–+ servings
Sous Vide Beef Stroganoff Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Sous vide beef stroganoff will give you fall apart in your mouth beef while maintaining a medium rare center to the steak bites. The stroganoff sauce is creamy, silky and full of layers of flavor. Mushrooms are tender and plump, giving added texture to this variation on a comfort food classic. 
Print Recipe
sous vide beef stroganoff
Prep Time20 minutes
Cook Time2 days
Prep Time2 days 20 minutes
servings6

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

  1. Trim off excess fat from the steak and cut into bite sized pieces. Remove excess moisture with paper towels.
  2. 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
  3. Flip the mushrooms and sear on the second side. Add additional butter, if needed.
  4. Stir in the shallots and cook for a minute longer.
    3 Tablespoon shallots
  5. Remove the cooked mushrooms and shallots to a clean bowl. Add 2-4 more tablespoons to the skillet or dutch oven warm over moderately high heat.
  6. 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
  7. Remove the beef to a clean bowl or plate.
  8. 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
  9. Add the mushrooms, beef and shallots to your sous vide gallon sized bag. Add the rest of the ingredients, to include the deglaze from the pan, LEAVING OUT the heavy cream to the bag.
    1 Teaspoon Thyme
  10. Heat the sous vide water bath to 131F.
  11. Using the water displacement method to submerge the bag into the sous vide bath, having the water pressure force all the air out of the bag. Secure with a clip. Leave the bag open to breathe.
  12. Cook for 48 hours.
  13. After the cook, pour the liquids from the bag into a heavy bottom sauce pan and bring to a simmer.
    1 Cup Heavy Cream
  14. Add the heavy cream/corn starch mixture to the pan, whisking to incorporate. It will be thick.
    2 teaspoons cornstarch blended with 1 tablespoon of the cream
  15. Bring to a simmer for one minute. This will cook out the corn starch taste and activate the thickening properties of the corn starch.
  16. Pour the meat and mushrooms into the sauce and spoon the sauce over the beef to coat, basting the beef in the delicious homemade sauce you just made.
  17. Season with salt and pepper.
    salt and pepper
  18. 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
CourseBeef Recipes
CuisineRussian
Keywordbeef stroganoff, beef stroganoff recipe, sous vide recipe, sous vide,
QR Code linking back to recipe