Delicious Beef Stroganoff
Delicious Beef Stroganoff with caramelized onions, need I say more? Caramelized onions add so much flavor to this comfort food dish. The deliciously creamy, mushroomy sauce paired with the tender beef is hands down one of my favorite dinners.
I love caramelized onions and created this recipe for Delicious Beef Stroganoff to eat more caramelized onions. Go figure! Classic recipes call for onions but when you caramelize the onions the sauce becomes something new and luscious.
Doing your prep work for Delicious Beef Stroganoff before cooking is a great time saver and makes the cooking process go much smoother. Any recipe is easier to make if prepared properly in advance. Mise en place, oh so fancy and oh so necessary. Prep work is important!
Mise en Place or Prep for us regular folks
Personally I prefer to chop my onions using the radial cut method, if you are interested in learning how to chop onions with this method drop me a comment and I will make a quick video. Alton Brown and his show Good Eats is where I originally learned this method. He has taught me many tricks, rules, and tips about cooking and baking. I am a big fan of the science behind cooking and baking because of his shows.
Delicious Beef Stroganoff Recommendations
When it comes to the beef cut to use you have several choices, top sirloin, london broil, cubed stew beef, cubed roasts, or sliced stir fry beef work. I use London Broil because it gets very tender, it is easy to find, and I just like it.
Money-saving tip!
When I see sales on meat I grab a few cuts of beef and prep them for the freezer in 1 1/2-pound bags for future recipe use. This is great for Beef stroganoff with Caramelized Onions, Beef & Broccoli, Stir Fry, or any other recipe that calls for steak strips. Freeze your extra beef in zip-top bags pressed flat. Defrosting will go much faster if frozen flat, pop the sealed bag into cold water for 20-30 minutes and you are ready to go.
How to Slice thin strips of meat.
Prepare your beef by popping it in the freezer for 40 minutes to firm it up and make slicing easier. Take my word for it and set a timer, don’t ask me why I know. Slice steak in 1/4″ strips against the grain, for a London Broil the grain is on the top and bottom, cut 1 1/2″ strips then turn sideways to cut 1/4″ strips off of that. Try to get the strips approximately 1.5-2” by 1” by ¼”, no rulers just eyeball this, the goal is to keep them close to the same size so they cook at the same rate.
Once you have chopped onions, garlic, herbs, and sliced the steak measure out your red wine and we are ready to cook.
Cooking Tools
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Enameled Cast Iron Dutch Oven
I love my enameled cast iron pot for this type of dish, it goes from stove to oven and back easily and the heavy bottom keeps even heat. You can use any oven-safe pot for this recipe though.
I have a Martha by Martha Stewart 7 QT Enameled Cast Iron Dutch Oven w/Lid that I got several years ago.
Find a similar one here.
Time to cook Delicious Beef Stroganoff
Melt the butter and bacon grease in a pot of your choice over medium heat. Add the onions and stir to coat. Cook over low heat, stirring occasionally. Keep an eye on the temperature and lower it if the onions are bubbling too rapidly; we want them to lightly simmer as high heat will cause them to burn. This process should take 20-30 minutes. I recommend sprinkling a pinch of salt after 10 minutes to help draw out more moisture. Aim for a golden brown color when they’re done.
Meanwhile, generously season your strips of beef with salt and pepper.
Add the garlic, rosemary, and thyme to the onions, and cook until fragrant. If you don’t have fresh herbs, use dried ones, but reduce the amount by half. Dried herbs are typically more potent in flavor; lightly crush them before cooking to enhance their flavor release.
Searing and Why We Do It
We will be searing the meat for this recipe and I wanted to discuss why searing is so important. When you sear any protein you are not only creating a nice crust on your meat, you are sealing in juices as well while creating layers of flavor.
When you are finished searing there will be “fond” in the bottom of your pan. I believe it is a total sin to waste all of that amazing flavor and I think you will love how this improves the flavor of any dish you make. You can add a liquid like stock or wine to deglaze the pan and scrape all of those brown bits of flavor to incorporate into a pan sauce or use the liquid to make your gravy. I have been known to save the stock/fond mixture for other recipes if it can not be used for the dish I am cooking. It is that good. Trust me.
Time to sear and create more flavor
Remove the onion mixture and set it aside on a plate. Add vegetable oil to the pot and set the heat to medium. Place the beef in a single layer and let it sear without disturbing it. We want the meat to brown nicely and create fond (the browned bits at the bottom of the pot, which add flavor). Monitor the heat closely to avoid burning the fond in the pot. Set aside each batch (on the same plate as the onions) until all your beef is seared.
Deglaze the pot with the red wine, using a wine you would enjoy drinking with the meal. Cooking condenses the wine’s flavor, so choose something tasty. Once the wine has been reduced, add the onions, herbs, garlic, and beef to the pot. Stir well and pour enough beef stock to cover everything in the pot. You can find my homemade stock recipe here.
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Let the oven do the work
At this point, you can put the lid on and simmer on low for at least one hour or put the lid on and move to a preheated 300℉ oven for one hour.
Want to speed up this recipe? See my slow cooker and pressure cooker instructions here.
Once the beef is tender we have just a few steps to get dinner on the table.
Finishing Delicious Beef Stroganoff
Clean your mushrooms with a damp paper towel, I often rinse extra dirty mushrooms then dry with a paper towel. I know it is against some super sacred chef rule but I don’t care, I want clean mushrooms and have done extensive research on the matter, and I have not noticed it changing the flavor or texture. But you do you, this a judgment-free zone. Slice your mushrooms into 1/4″ slices.
Melt the butter over medium heat in a medium-sized pan and add the mushrooms once the butter is bubbling. You can use any mushroom you like or have on hand, but I prefer Cremini or Baby Bella for their rich, meaty flavor. Stir to coat the mushrooms in butter, then allow them to cook undisturbed until the edges start to brown. Toss the mushrooms and season to taste with salt and pepper. You may need to cook them in batches to avoid overcrowding the pan.
Bonus tip:
If you add salt right away, the mushrooms won’t brown nicely. Remember, brown equals flavor! Once the mushrooms have started to brown, add seasoning. Mushrooms absorb flavor easily, so use a light hand and taste your food.
Finally, add your mushrooms to the pot and stir to combine.
Golden Brown Mushrooms and Tender Beef
Note: Mushrooms tend to get rubbery when added earlier in the cooking process in my experience, see my previously mentioned extensive research ;). Add everything in the pan, including any moisture left over, to ensure the mushroom flavor is present in the finished dish.
What is a Roux?
Making a roux is a kitchen skill everyone should learn, plus it’s a fancy-sounding word.
Roux is used in making gravy, béchamel sauce, cheese sauce, and much more. The Roux for Gumbo is cooked much longer than the simple Roux we use here. Stay tuned for a video and more recipes using a Roux and all its delicious powers.
A simple roux consists of equal parts fat and flour, with liquid added to achieve the desired consistency. For this recipe, we’ll use 3 tablespoons of butter and flour. Feel free to use any fat you have, such as oil, or bacon grease. Keep in mind that the flavor of the fat adds depth to this dish.
Melt the butter in the pan you used for the mushrooms and add the flour. Use a whisk to mix and make a paste. If your mixture is crumbly you can add more fat a touch at a time to get a looser paste like pancake mix. Using a measuring cup take about ½ a cup of broth from the pot and add to the roux slowly while mixing.
Final Steps for Delicious Beef Stroganoff
Once the roux is loosened to a very thick gravy consistency, bring the pot of steak and onions to a slow simmer, and add the roux while stirring constantly. Cook until the mixture is bubbling and the sauce has thickened. When using a roux to thicken any dish you will know it has fully thickened the sauce when it comes to a boil. Check your seasoning and add salt and pepper as needed.
Start the side dish and noodles now to have everything finished at the same time. Roasted Vegetables are a great side for this Delicious Beef Stroganoff. You can see my Super Easy Roasted Vegetable Recipe here.
Once you are happy with the flavor, it is time to add the sour cream. Turn off the heat and let the mixture stop boiling. Then, add your sour cream and stir until combined. This will be super hot, so allow it to cool while you finish the rest of dinner.
Ta Da! Delicious Beef Stroganoff. Yay us!
I usually serve this over buttered noodles with my Sheet Pan Roasted Vegetables so I don’t feel guilty for not serving a balanced meal. This is also great over steamed rice.
Time to eat! Enjoy with the rest of that bottle of wine and candlelight, or in a to-go container at the kids’ sports practice or game.
Alternate Cooking Methods for Delicious Beef Stroganoff
Want to make Delicious Beef Stroganoff a faster meal for busy days? Here are two alternative cooking methods for you.
Pressure Cooker
Firstly, the pressure cooker. Can we all agree that these little machines are wonderful? I have made so many all-day recipes with mine in 30-40 minutes countless times. I love it! Plus, in the hot months when the last thing you want to do is stand at a stove or heat the house with the oven, they are a life-saver.
Ok, so here we go. We will follow the recipe as written until it is time to move things to the oven. If your pressure cooker has a sear function, I highly recommend using it. Close your pressure cooker and start pressure cooking. Mine has a preset for beef I usually use; otherwise, do 20 minutes on high pressure. When you hear the air start to release, start your side dishes. The last thing to do is check your seasoning and add sour cream. Mix until the sour cream is completely incorporated.
Affiliate Disclaimer: In the name of full transparency, as an Amazon Associate I earn from qualifying purchases. Please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost to you). For more information see my Legal page.
I have had the Breville Fast Slow Pro Pressure Cooker for several years and adore it. I picked this one specifically because I wanted complete control over the settings for various cooking options and it does so much more than pressure cook! The sear feature sears beautifully, I use reduce regularly as well. I have several Breville items that have lasted years and years without issue. Check out the details here.
I use my Breville to slow cook as well!
Slow Cooker
Ok, so the slow cooker, good old faithful! This is a fantastic option for days you are not home until dinner. Follow the recipe until it is time to move things to the oven. Add everything to our slow cooker. Set it for 4 hours or 4 1/2 hours before you want to serve. When you are ready for dinner, prepare your mushrooms, roux, sour cream, and side dish to finish your meal.
Bonus Tip:
This recipe is great for a leftover night or lunch the next day. I like to store the sauce and noodles in separate containers so I can heat them individually and not end up with mushy noodles.
I hope you enjoy this Delicious Beef Stroganoff as much as our family does! I’d love to hear what you think in the comments too.
Delicious Beef Stroganoff
Equipment
- 1 Martha by Martha Stewart 7 QT Enameled Cast Iron Dutch Oven w/Lid – Cobblestone Enameled cast iron is perfect
- 1 Pressure Cooker Any Multi-cooker with a pressure cooking option.
Ingredients
- 2 tbsp Butter I like salted but unsalted works, just check seasoning while cooking.
- 2 tbsp Bacon Grease if you would rather use olvie oil go for it.
- 1 Large Yellow Onion, Chopped
- 4 Clove Garlic, chopped Fresh is best, jarred is ok too.
- 3 tsp Fresh Rosemary 3 or 4 sprigs, leaves stripped and chopped
- 3 tsp Fresh Thyme
- 1 tsp Kosher Salt I just use a good sized pinch
- 1/2 tsp Pepper, Fresh Ground
- 2 tbsp Vegetable Oil
- 1 ½ pounds London Broil, thinly sliced against the grain season with salt & pepper
- 1/2 cup Red Wine Pick a wine you want to drink with dinner
- 3-4 cup Beef Stock boxed or homemade
- 2 tbsp Butter
- 1 pound Cremini Mushrooms, Sliced
Roux, for thickening the sauce before serving.
- 3 tbsp Butter
- 3 tbsp AP Flour
To finish
- 2/3 cup Sour Cream Room temp mixes in easily
Instructions
- Melt Butter & bacon grease in large Dutch oven over medium/low heat, add chopped onions and sauté until browned and caramelized. Approximately 30 minutes2 tbsp Butter, 1 Large Yellow Onion, Chopped
- Slice and season beef, set aside1 ½ pounds London Broil, thinly sliced against the grain
- Once onions are caramelized add herbs, salt and pepper. Sauté until fragrant.4 Clove Garlic, chopped, 3 tsp Fresh Rosemary, 1 tsp Kosher Salt, 3 tsp Fresh Thyme, 1/2 tsp Pepper, Fresh Ground
- Remove onions, herbs and garlic from pot and set aside
- Add vegetable oil to pot and sear beef strips in batches until nicely browned all over.2 tbsp Vegetable Oil
- Remove beef from pot and deglaze pot with red wine, scrape all browned bits on bottom of the pot to incorporate into wine.1/2 cup Red Wine
- Add onion mixture and beef back to the pan. Pour enough beef broth to cover all ingredients. Place lid on pot on simmer at low for at least 2 hours or until beef is tender. Placing the pot in the oven at 300℉ works great as well and only takes 1 hour.3-4 cup Beef Stock
- Once beef is tender, slice mushrooms and sauté with butter in separate pan. The mushrooms should be tender and golden brown.2 tbsp Butter, 1 pound Cremini Mushrooms, Sliced
- Add mushrooms to pot with beef and onions
- In the same pan melt butter and add flour to make a roux. Cook mixture for a few minutes to cook the flour.3 tbsp Butter, 3 tbsp AP Flour
- Take 1/2 cup of cooking liquid and slowly mix into roux to loosen mixture, add mixture into pot stirring constantly until roux disappears and sauce has thickened. Bring sauce and beef to a gentle boil then lower heat to simmer.
- Turn off the heat and add sour cream to the sauce when it is no longer boliling. Stir until completly incorporated.2/3 cup Sour Cream
- Season to tasted and serve over buttered noodles or steamed rice. Brown rice is a yummy healthy choice.
Nutrition
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