Beef Stroganoff

Beef Stroganoff

It generally makes me laugh out loud that Beef Stroganoff is a prevalent solace sustenance in America, considering Beef Stroganoff is a Russian dish. However, you won’t find me discussing legislative issues here on The Pioneer Woman Cooks! No sirree, Bob!

Pause. Who said anything regarding legislative issues? Nobody, obviously.

Sorry. I’m continually endeavoring to work up inconvenience around here!

Anyway, here’s the Stroganoff formula I incorporated into my most up to date Dinnertime cookbook, on the grounds that there are not many things in this world—regardless of whether in America or Russia—that state “dinnertime” to me more than this. I’ve been needing to impart it to you since I cooked and shot it over a year back, and I trust you make it soon in light of the fact that it will open up universes (get it?1/) of scrumptiousness.

Once more: Sorry. I’m in a weird state of mind at the beginning of today.

You’ll need:

sirloin steak
salt, pepper, and olive oil
onion, carrots, and mushrooms
brandy, cognac, or other booze (if you’re into that sort of thing)
beef stock
sour cream
Dijon mustard
an appetites

Season some sirloin steak, cut into nibble estimated pieces, with salt and pepper, at that point heat olive oil in a substantial skillet over medium-high warmth. Add a large portion of the meat to the skillet…


Also, dark colored it rapidly, around 2 minutes.


Expel it to a bowl and rehash with the other portion of the meat. Evacuate it, as well, and put the meat aside.


Include somewhat more olive oil to the container and toss in diced onion, diced carrots, and split (and stemmed) mushrooms. I like utilizing cremini mushrooms since they’re dark colored and flawless, however white mushrooms are fine, as well! What’s more, you can cut them on the off chance that you lean toward, however I like huge, wonderful lumps of mushrooms throughout my life.


Cook the veggie blend, mixing it around, until it’s profound brilliant dark colored, around 5 minutes or thereabouts.


Turn off the warmth to be erring on the side of caution, at that point sprinkle in some schnaps!


I adore utilizing liquor here, yet cognac is great, wine is great… hell, you could even utilize bourbon in the event that you need to be super psycho.


At that point include some hamburger stock! Play Judas on to medium-high, and rub the base of the skillet to relax up such delicious flavor.


Cook to lessen the fluid by about a third, around 3 to 4 minutes or thereabouts.


In a little pitcher, make a slurry by blending somewhat stock with some cornstarch.


Empty this into the skillet and cook until the sauce gets somewhat thicker and increasingly wonderful… around 1 to 2 minutes.


At the point when the sauce has thickened, turn off the warmth and blend in some acrid cream…


What’s more, some Dijon, which gives the sauce such a dadgum delightful little edge.


Blend the sauce, at that point (essential!) taste it to check whether it needs increasingly salt and pepper. Modify as your spirit drives you!


Toss in the meat…


Also, blend everything together until the blend is decent and steaming.


Heap a few noodles onto a serving platter (these noodles were hurled in spread and parsley, however you can simply keep them plain on the off chance that you’d like!) and spoon the blend everywhere throughout the top.


Lay it on thick, getting each and every touch of sauce in there. It’s a valuable item!


Sprinkle the top with a little parsley and serve it to hungry (and, here in a moment, thankful) people.

Yum. Presently, on the off chance that you contrast this with different pictures of normal Beef Stroganoff formulas, you’ll see that I like mine somewhat darker and browner. So this likely isn’t the most customary methodology. On the off chance that you like things somewhat lighter/creamier, just include increasingly sharp cream.

In any case, I realize you’ll adore it.

Here’s the helpful dandy printable!




  • 1 pound Sirloin Steak, Cut Into Cubes
  • Kosher Salt And Black Pepper To Taste
  • 2 Tablespoons Olive Oil
  • 1/2 whole Large Onion, Finely Diced
  • 2 whole Carrots, Finely Diced
  • 8 ounces, weight Cremini Or White Button Mushrooms, Stemmed And Halved
  • 1/2 cup Brandy
  • 2 cups Beef Stock
  • 2 Tablespoons Cornstarch
  • 1/4 cup Sour Cream, Room Temperature
  • 1 teaspoon (heaping) Dijon Mustard
  • Cooked Egg Noodles, For Serving
  • Minced Parsley, For Serving


Season the steak with salt and pepper, at that point heat 1 tablespoon of the olive oil in an overwhelming skillet over medium high warmth. Add a large portion of the meat to the dish and dark colored it rapidly, around 2 minutes. Evacuate the principal bunch to a bowl and cook the remainder of the meat. Expel and put regardless of the meat.

Include the rest of the 1 tablespoon olive oil to the skillet and include the onion, carrots, and mushrooms. Cook until the blend is profound brilliant dark colored, around 5 minutes. Turn off the warmth and include the liquor and include 2 measures of the stock. Blend, rub the base of the dish, and turn the warmth to medium-high. Cook to lessen the fluid by about a third, 3 to 4 minutes.

In a little pitcher, make a slurry by blending the rest of the 1/4 container stock and the cornstarch with a fork. Empty the slurry into the skillet and cook until the sauce thickens, around 1 to 2 minutes. Turn off the warmth. Blend in the sharp cream and Dijob. Include the meat and blend over low warmth until the blend is pleasant and sizzling. Taste and change seasonings as you like.

Serve over cooked noodles and sprinkle with parsley.

Updated: April 11, 2019 — 5:43 pm

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