Stroganoff is a delicious, creamy, filling pasta dish that originated in Russia (most likely in the 19th century, for you history buffs).
How did stroganoff get its unique name? It is thought that the name came from the Stroganoy family, which eventually changed over the years to the current name, stroganoff.
The formal recipe was first written in 1971, by Elena Ivanovna Molokhovets in her book Classic Russian Cooking.
This recipe has lasted through the years because of its unparalleled flavor and how it provides the ultimate comfort food satisfaction.
What Is Beef Stroganoff?
So, what is stroganoff? Beef stroganoff is a meat stew with mushrooms, pickles, mustard, and (usually) sour cream. However, in this recipe, we’ve omitted the sour cream.
Our recipe for beef stroganoff without sour cream is very simple.
- We use a piece of lean beef, cut it into thin slices, season, and then and fry in butter.
- Then we add the finely chopped onion and the broth.
- The stew is cooked, covered, for 15 minutes.
- When the meat is soft, add the pickles, the mustard, the wine, and the sour cream substitute.
- It’s almost ready!
- Add a little coriander, and let the stew rest for a few minutes.
How to Store Beef Stroganoff
One thing my friends often ask me is if they can prepare this recipe for the weekend and keep it in the freezer to eat it during the week.
So, can you freeze beef stroganoff? The answer is yes. I usually prepare it on Sunday, put it in a plastic container with a tight lid, and freeze it for up to a week.
When I’m ready to eat the beef stroganoff, I defrost it in the microwave or on the stovetop over low heat.
After a good stir, it tastes like it was freshly made.
How to Substitute Sour Cream
The reality is that many of us do not have sour cream available in the refrigerator at all times.
This is why we made our recipe with melted cream cheese and the taste is even better than sour cream.
It is also workable to use double cream and add a few drops of lime. With any of these options, you can prepare the recipe, without using sour cream but keeping all the flavor and creaminess.
What to Serve With Stroganoff
This definitely depends on your individual taste preferences.
I have seen people who eat this dish with potatoes (which is a great idea if you are gluten-free).
The most traditional option, and my personal favorite, is to make the beef with egg pasta, which is what we’ve used in this recipe.
How to Make Beef Stroganoff Without Sour Cream
Step 1: Gather your ingredients
Step 2: Slice meat on wheels about an inch thick. Then cut each wheel into thin strips. Season with salt and pepper.
Step 3: Peel the onion and cut it as finely as possible. Wash and chop the mushrooms if they are large, but leave them whole if they’re small.
Step 5: Cook everything on the stovetop until the meat is brown. Melt the cream cheese in the microwave for 10 seconds, add it to the pot with everything else.
Step 6: Add the stroganoff to your cooked pasta. We like to add a little coriander on top and enjoy!
Beef Stroganoff Without Sour Cream
No sour cream? No problem! This recipe uses cream cheese to add flavor and creaminess to this classic dish.
Ingredients
- 2.20 Lb of beef, tenderloin, or other lean meat
- 1 ½ cup of onion approx., 8 oz
- 2 cups of fresh mushrooms, 8.5 oz
- 1 cup of cream cheese, 6 oz
- 3 tbsp butter, 1.7 oz
- 2 tbsp pickled gherkins, 0.5 oz
- 1 tbsp of vinegar
- 2 tbsp mustard, 0.7 oz
- ¼ cup cooking wine
- 2 cups beef or vegetable broth, 16 oz (240 ml)
- 1 tbsp coriander and/or parsley
- Salt and black pepper, to taste
Instructions
1. Wash the meat under running water to remove any traces of blood or impurities. Dry it well with a kitchen towel and place it on a cutting board.
2. Slice meat on wheels about an inch thick. Then cut each wheel into thin strips. Season with salt and pepper.
3. Peel the onion and cut it as finely as possible.
4. Wash the mushrooms very well under running water. Check above the stem of the mushrooms, where traces of dirt often accumulate. If you buy small mushrooms, as in our case, you can use them whole. But, if your mushrooms are large, more than about 1.5”, you better cut them into wheels.
5. Turn the stove on high heat, place a heavy-bottomed pot or saucepan. Add the butter. When it starts to melt, gradually add the pieces of meat, and cook them, turning them with a kitchen spatula until they are golden brown on all sides.
6. The idea is to seal the meat, so it is best to fry the meat in batches and place the golden meat on a separate plate while frying the rest. If you add all the meat at the same time, the temperature of the pot will drop a lot, the meat will lose its liquids, and will cook in its juice. When this happens, the meat does not brown and when losing its juices, it tends to be dry. That is why it is very important that the skillet is always very hot and that the meat is browned.
7. When all the pieces of meat are browned, place them back in the pot, add the onion and cook for a few minutes with the meat until it becomes transparent.
8. Add the broth and cook covered for ten minutes.
9. Melt the cream cheese in the microwave for 10 seconds, add it to the pot, together with the mushrooms, the pickles, the wine, the vinegar, and the mustard. Stir until all ingredients are well incorporated.
10. Cook over high heat for 5 more minutes until sauce thickens. If you want a thicker sauce, you can dilute a teaspoon of cornstarch in 4 tablespoons of water. Add this mixture to the pot and cook for a few more minutes. This is optional because cream cheese brings a good consistency to the sauce.
11. Taste and season with salt and pepper. Turn off the stove and let it rest for a few minutes.
12. We prepare pasta al dente following the manufacturer's instructions, add a little olive oil and serve our stroganoff on a bed of pasta.
13. Add a little coriander. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 749Total Fat: 56gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 200mgSodium: 418mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 50g
