Ribeye or Sirloin in Beef Stroganoff
Rich and indulgent beef stroganoff with ribeye steak and mushrooms is a real treat dinner. It'south also ready in less than twenty minutes! Perfect for Valentine'due south day.
I've long been a stroganoff fan, my mum makes an awesome ane with chicken and greenish peppers that I Dear! In fact, I call up I'll have to add that one to the blog shortly.
A beef stroganoff though? Mmmmmm so indulgent.
Chris and I filmed the video for this one early on i morning (we often start filming about 5am so we tin can get a iii videos in earlier the kids stop schoolhouse), and it was so practiced, we couldn't resist eating it the moment the camera stopped rolling. Steak stroganoff for breakfast on a weekday. I love my job.
There are many versions of stroganoff, some using brandy, mustard, stock or crème fraiche. My recipe is a picayune simpler, with a base of double (heavy) foam and sour cream. Information technology'due south got ALL the flavour, and I retrieve it might just take to be one of my desert island foods.
And so what do we need for this beef stroganoff recipe?
- Ribeye, sirloin or fillet steak are best. You're looking for a steak with lots of season, that can be cooked quickly over a high heat without becoming chewy.
- We're using double (heavy) cream. Become for full fatty, as lower fat cream will split if cooked over a high heat.
- Sour foam – again full fat. Full fat sour cream all the same has a lower fat content than double cream, and volition carve up if boiled. So we're going to be calculation the double foam kickoff – which will assist to protect the sour cream, then add the sour cream and rut slowly.
- Mushrooms – use your favourite. I love chestnut mushrooms, as they take lots of flavour.
- Onion – add a fiddling sweet to the dish.
How practice nosotros get in?
Full quantities and instructions in the recipe menu at the bottom of this mail service.
You tin can use a regular frying pan for this recipe, but I like to utilise my bandage atomic number 26 skillet (<-- affiliate link) - it gives a lovely char to the steak and mushrooms, which adds to the season and color of the dish.
- Soften the onion in a large frying pan with butter and oil, and so add in the mushrooms and cook until browned. Remove from the pan and set bated.
- Plough the heat upward to high, and so coat the strips of beef in a little oil, salt and pepper, and cook the over the high oestrus for most 2 minutes, turning very occasionally, until browned.
- Add the onions and mushrooms back to the pan, turn the estrus down to medium, so pour in the double (heavy) cream, followed past the sour cream. Stir and slowly heat through until the sauce is hot and the sauce at the edge of the pan is just starting to chimera slightly (don't permit it boil). Turn off the heat and serve the stroganoff over cooked rice or pasta and sprinkle on the paprika and a little parsley before serving.
Can I make it ahead and/or freeze it?
I always like to effort to include make ahead and/or freezing instructions where possible, simply this one but doesn't gustatory modality as expert if made alee. Y'all lose all the juiciness and tenderness of the steak, and information technology's just too much of a shame to reheat a dainty piece of ribeye. So my communication is to make it right before serving. I do accept a postal service on Freezer Friendly Meals if you are after something you can brand ahead and freeze.
Now, if y'all wanted to brand alee , you could slice the onions, mushrooms and steak (cover and refrigerate). You could even cook the pasta or rice. I oft make rice ahead and re-oestrus in the microwave. For pasta, I simply cook information technology for 2 minutes less than the pack instructions, and then drain, run under cold water, drain once more and store, covered, in the fridge. You lot tin pop it in a pan of boiling h2o for 2-3 minutes to end off the cooking process correct earlier serving.
Can I apply low fat cream?
I wouldn't recommend using low fat cream. Any cream nether 25% fat volition curdle when heated. Whipping foam is an ok replacement for double cream (approx. 35% fatty, compared to double/heavy which is approx. 48% fatty), just don't use single cream.
Full fatty sour cream shouldn't be replaced with lower fat sour cream. Total fatty sour foam is about 20% fat – which is under that 25% fat threshold. The higher fatty in the double/heavy cream that we add in first helps to protect the sour cream, so long equally it's heated slowly and not boiled.
Ultimately, this is an indulgent dish, then information technology will exist loftier in fat – but is also delicious and filling.
What to serve it with:
I commonly serve beef stroganoff with boiled rice , Egg Fried Rice (sounds a bit foreign but its delicious with this) or pasta, but information technology also goes well with chips (endeavour my twice-fried fries from this poutine recipe), or crispy roast potatoes.
The Video:
Beef Stroganoff
Beef Stroganoff
- ii tbsp olive oil
- ane tbsp unsalted butter
- 1 onion - peeled and finely sliced
- 200 m (7oz) infant chestnut mushrooms - thickly sliced
- 400 g (14oz) fillet or ribeye steak - sliced into strips effectually 1cm thick
- ¼ tsp salt
- ¼ tsp black pepper
- 240 ml (i loving cup) double (heavy) cream
- 160 ml (⅔ cup) sour foam
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Heat one tbsp of the oil and butter in a large frying pan (skillet) over a medium-high heat, until the butter starts to foam.
-
Add the onion, and melt for five minutes, stirring frequently, until the onion starts to soften.
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Add the mushrooms and cook for a further iii-4 minutes, stirring often, until lightly browned.
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Transfer the contents of the pan to a bowl. Place the pan back over the estrus and turn the heat upward to high.
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Drizzle the strips of steak with the remaining i tbsp of oil and sprinkle on the salt and pepper.
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Identify the steak in the pan in a single layer and cook for 1 minute, then turn the steak strips over and melt for a further xxx seconds.
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Add the onions and mushrooms back to the pan and plow the pan down a medium heat.
-
Pour in the double (heavy) cream, followed past the sour foam. Stir and slowly heat through until the sauce is hot and the sauce at the edge of the pan is only starting to bubble slightly (don't let it eddy). Turn off the heat.
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Spoon the stroganoff over cooked rice or pasta and sprinkle on the paprika earlier serving.
Best cut of steak for beefiness stroganoff:
Ribeye, sirloin or fillet steak are best. You're looking for a steak with lots of flavor, that can be cooked chop-chop over a high estrus without becoming chewy.
Can I make it ahead and/or freeze it?
I always like to try to include make alee and/or freezing instructions where possible, but this i just doesn't taste as expert if made ahead. You lose all the juiciness and tenderness of the steak, and it'due south just as well much of a shame to reheat a nice piece of ribeye. So my advice is to brand it correct before serving.
Now, if you wanted to prep ahead , you lot could slice the onions, mushrooms and steak (comprehend and refrigerate). You could even cook the pasta or rice. I oft make rice ahead and re-heat in the microwave. For pasta, I just cook information technology for 2 minutes less than the pack instructions, then bleed, run under cold water, drain again and store, covered, in the fridge. You tin can pop it in a pan of boiling water for two-3 minutes to finish off the cooking process right before serving.
A note on the fat content of cream:
I wouldn't recommend using low fatty cream. Any foam under 25% fat will curdle when heated. Whipping cream is an ok replacement for double foam (approx. 35% fat, compared to double/heavy which is approx. 48% fat), only don't use single cream.
Full fat sour cream shouldn't be replaced with lower fat sour foam. Full fat sour cream is nearly 20% fat – which is under that 25% fat threshold. The higher fat in the double/heavy cream that we add in outset helps to protect the sour cream, so long as it'due south heated slowly and not boiled.
Ultimately, this is an indulgent dish, so it will be high in fat – but is also delicious and filling.
Nutritional information is per serving, not including rice or pasta.
Calories: 596 kcal Carbohydrates: eight g Protein: 24 g Fat: 54 g Saturated Fatty: 27 grand Cholesterol: 169 mg Sodium: 281 mg Potassium: 638 mg Fiber: 1 1000 Sugar: 3 one thousand Vitamin A: 1437 IU Vitamin C: v mg Calcium: 106 mg Atomic number 26: 2 mg
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