Easy Stroganoff Recipe with Ground Beef • Longbourn Farm (2024)

FAQs

How do I thicken up my stroganoff sauce? ›

Luckily, there's a quick and easy solution waiting quietly in your pantry — cornstarch. Cornstarch is a reliable and widely used thickening agent, that works in sauces, gravies, and soups.

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

If too runny, add more flour-water mixture and if too thick, add more sour cream. Serve noodles with stroganoff mixture over the top.

Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa.

For an add-in that both thickens and enhances flavor, turn to a versatile, dairy-forward ingredient: sour cream. Sour cream is a common add-in for thickening soups and sauces, but it can also be stirred into gravy for a touch of tang and a smooth, creamy finish.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it. I love the pale brown creamy colour against the deep golden brown seared beef!

Mayonnaise. Here's an ingredient you probably have on hand: mayonnaise! You can use it as a cup-for-cup replacement for sour cream in most recipes—including baked goods! (Mayo adds a ton of moisture to things like cakes and muffins because it's made from eggs and oil.)

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.

Will adding sour cream thicken soup? ›

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

There isn't one best cut for beef stroganoff, but you want to stick to tender, well-marbled cuts. Popular choices include boneless ribeye, sirloin, and tenderloin.

noun. , Cooking. a dish of meat sautéed with onion and cooked in a sauce of sour cream, seasonings, and, usually, mushrooms: beef stroganoff.

The dish is named after one of the members of the Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes. In Russian the dish is called Бефстро́ганов from the French Bœuf Stroganoff.

The story of beef stroganoff is a mix of fact and fancy. A popular legend says the dish was created by a French chef in the employ of the Stroganov family. As the story goes, Count Stroganov had such poor teeth he could no longer eat steak. A dish of tender bits of beef in a creamy sauce fit the bill.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Place jar in the OFF oven WITH oven light on Let ferment for 12-24 hours Place in fridge for 12 hours to thicken up Enjoy!

Try adding a cornstarch slurry.

Once you've thoroughly combined the cornstarch and water, whisk the slurry into the sauce 1 tablespoon or 15 mL at a time. Continue stirring the sauce over medium heat for about two minutes to thicken the sauce. You will need about 2 tablespoons or 30 mL of slurry for each cup of sauce.

1 cup of evaporated milk, 1 tablespoon vinegar and let it sit until it thickens, allways start with both at room temp and keep them there, it kind of clots up on its own, refrigerating may be what kept your method thin. The vinegar works on the protein in the cream to make it thick.