Beef Stroganoff is a perfect dinner party dish – inexpensive and easy to prepare yet rich and luxurious. History reveals a simple but elegant dish of steak meat sautéed with onion and cooked in a sauce of sour cream, seasonings and usually, mushrooms.
This dish was invented sometime in the early 1800s and had its North American heyday in the 1950s and 1960s.
The best cuts of beef for stroganoff are tender, juicy cuts such as:
- boneless rib eye
- boneless sirloin.
- sirloin steak tips.
- beef tenderloin.
In researching beef stroganoff, I’ve seen recommendations for all sorts of things to serve it with, including kasha, egg noodles, French fried potatoes, rice, mashed potatoes with chives, wild rice, and the leftovers on buttered toast points.
Since Brion & I always enjoy risotto, it seems like a good choice to pair with our stroganoff. I’ve made risotto from rice, couscous, orzo and they were all good so today I’m using barley.
| Servings |
- 6 SERVINGS
|
- 454 gm beef top sirloin steak, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 Tbsp soy sauce
- 1 1/2 tsp Montreal steak spice
- 2 Tbsp butter, divided
- 1 Tbsp flour
- 2 cups chicken broth
- 1 tsp Dijon mustard, old fashioned, grainy
- 1 medium beefsteak tomato
- 1/4 tsp salt
- 1/2 tsp liquid smoke
- 2 Tbsp sour cream
- 1 medium onion, chopped
- 6 medium mushrooms, chopped
Ingredients
Beef Marinade
Mustard Sauce
|
Rate this recipe!
|
- In a large zip-lock bag or glass dish, whisk together oil, soy sauce & Montreal Steak Spice. Add cubed steak & marinate in refrigerator for 2 hours.
- In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in chicken stock and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Reduce heat; simmer, uncovered, 5 minutes.
- Meanwhile, cut tomato into thick strips. In a large skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add salt, liquid smoke & sour cream.
- In same skillet, melt 1 tablespoon butter over medium-high heat. Drain beef using a strainer, discarding marinade. Add sliced onion & mushrooms to pan; cook and stir until onion is softened. Add beef & cook until meat is no longer pink, 6-8 minutes. Add mustard sauce; reduce heat to low and simmer, uncovered, until slightly thickened. Keep warm until serving.
