How to Make Beef Stroganoff
How to Make Beef Stroganoff
Preheat oven to 400°F.
- 5 pounds beef tenderloin, sirloin steak (or your favorite cut of quick-cooking beef)
- 1 cup olive oil, divided
- 3 tablespoons butter
- 1 garlic bulb, cut in half down the middle of the cloves
- 3 sprigs of rosemary and/or thyme
- 1 medium yellow onion, diced
- 2 cups fresh mushrooms, sliced
- 3/4 cup all-purpose flour
- 32 ounces broth (beef, chicken, or vegetable will all work great)
- 1 cup whipping cream
- 1 cup dry white wine (not a sweet wine)
- 1 cup sour cream
- 3 tablespoons Worchestire sauce
- 3 tablespoons beef Better Than Bullion
- 1 pound wide egg pasta
- 1 bunch chives, chopped
Season steak generously with salt & pepper on all sides (this can be done a day or two in advance but no sooner). Let it sit out for about an hour before cooking.
Turn a very large oven-safe pan on medium-high heat. Put 1/4 cup olive oil and the butter in the pan to melt. When the pan has preheated, add the tenderloin. Brown on all sides. Place the garlic bulbs cloves side down into the pan. Place the herbs on top of the garlic and the tenderloin on top of the herbs. Place the tenderloin in the preheated oven. Place a meat thermometer in the center of the meat. The tenderloin will be done when it is cooked to rare which is 120°F. We’re cooking it rare because it will continue to cook a bit when it is placed in our hot stroganoff sauce too.
Remove the meat, garlic, and herbs from the pan and place them on a plate to rest. The oven can be turned off.
Mince half (or all) of the roasted garlic cloves. What you don’t use can be refrigerated or frozen for your next cooking spree. Place the pan back over medium-high heat. Saute the onions and mushrooms in the meat juices. If the pan is dry, you can add a little butter or olive oil. When the onions are caramelized and mushrooms are cooked, stir in the minced garlic. Cook for a couple more minutes and remove from pan. Set aside.
Pour the remaining 3/4 cup of olive oil into the same pan. Whisk flour into the pan with olive oil. When it becomes hot, cook for at least three minutes to cook out the flour taste. This is called a white roux.
When your roux is done cooking, quickly and carefully pour in the broth, cream, and wine. Continue to whisk. This is a great time to switch to a flat-bottom wooden utensil if you have one. This allows you to scrape the bottom of the pan thoroughly while the sauce thickens – making sure nothing sticks to the bottom of the pan.
Add the Worcherstire sauce, Better Than Bullion, and sauteed onions, mushrooms & garlic into the sauce.
Cook the noodles as instructed on the package (or until al dente). Drain well and stir into the sauce.
Slice (or cut in small strips if you like) the tenderloin. Stir into the sauce or place on top of each serving.
Top with chopped chives or your favorite fresh herbs.