Easy & Healthy Instant Pot Beef Stroganoff Recipe - Cuisine And Travel (2024)

FAQs

What is the best cut of meat for Stroganoff? ›

Traditionally, tenderloin is the meat of choice for Stroganoff, and after testing out a few alternatives—strip steak and ribeye along with more inexpensive cuts like flap meat, hanger, flank, and skirt—I decided to stick with tradition (flap meat and hanger came in a close second).

My secret ingredient in beef stroganoff is just a touch of nutmeg. This aromatic spice works so well with the rich, creamy sauce and is a nod to the dish's origins. You don't need much, just a little more than half a teaspoon.

beef Stroganoff, dish of French origin by way of tsarist Russia that combines thinly sliced and lightly stewed beef and onions with sour cream and other ingredients. Beef Stroganoff is, in essence, the classic French fricassée de boeuf with the addition of equally classic Russian ingredients: onions and sour cream.

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.

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.

At the time, Russian aristocracy loved everything French so it's easy to imagine the richest family in Russia had a French chef. That part rings true. As such, the original recipe for beef stroganoff was a marriage of French cuisine (seasoning with mustard) and Russian tastes (a good dollop of sour cream).

Cornstarch: Cornstarch is an ingredient that comes in handy if you want your sauce a little thicker. Sour cream: Full-fat sour cream is what we used, but feel free to substitute a lower-fat sour cream if you choose. However, some picky eaters will be able to tell the difference if you use a lower-fat sour cream!

Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.

Solution: Choose beef tenderloin for superior texture. Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Sour cream can curdle if added directly to hot liquid.

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

What's a good side dish for beef stroganoff? ›

Bread: Garlic Bread, Dinner Rolls, French Bread, Rye Bread, Baguettes. Vegetable: Sautéed Spinach, Garlic Butter Green Beans With Bacon, Steamed Cauliflower, Braised Cabbage. Rice: Wild Rice, Quinoa, Basmati Rice, Jasmine Rice, Parmesan Risotto. Salad: Russian Salad, Broccoli Salad, Shaved Fennel Salad.

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.

Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

On the rare occasions he did cook, Beef Stroganoff was a perennial favorite, and something I crave to this day. It wasn't fancy but something about the way the intensely savory flavors of the mushrooms, onions and beef melded with the rich and slightly tangy sour cream made it irresistibly appealing.

The original recipe for Beef Stroganoff dates back to Russia in the late 1800s, created by a chef who cooked this dish for his employer, Count Pavel Alexandrovich Stroganov.

The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.

Top Loin Steak

Cut from the front of the loin, the top loin is a well-marbled, very tender, juicy, and flavorful steak. The strip makes up the larger half of the T-bone steak.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Lastly, the top steak cuts usually come from the loin since it tends to be so tender and flavorful. These usually consists of the T-Bone, Porterhouse, Rib Eye, Filet Mignon, and so on. Yes, these tend to be on the higher end of the price spectrum, but they are totally worth it.