We love beef stroganoff–it’s hearty, creamy, full of delicious beefy, mushroom flavor that just melts in your mouth. Springy egg noodles swimming in stroganoff sauce, garnished with a little bit of minced parsley was a staple in a lot of childhoods. Stroganoff is a dish that originated in Russia that has since become popular all over the globe.
There are some variations of this recipe that includes tomato and or other types of vegetables, and it is occasionally served with rice rather than noodles. While this recipe has been around for a while, it’s still being perfected to this day. Traditional stroganoff uses hearty chunks of beef that have become tender through a long cooking process, sauteed mushrooms and onions that give a deep earthy umami flavor, and a broth that is eventually tempered with cream and sour cream, various spices, and finally thickened to perfection and scooped over egg noodles. It’s a nostalgic dish for many of us, and once we don’t mind cuddling up to on cold winter nights.
Here we’re going to give you 14 cooking tips for your next stroganoff adventure. We aren’t holding anything back, so hang tight and start reading!
1. Use the right cut of meat.
For the perfect beef stroganoff, you want a cut of beef that is tender but can hold up to extended heat without getting too dry. You have a large variety of choices as to which cut would be most suitable. Rump roast, chuck, rib meat, stew meat, ribeye, strip steak all work quite well.
You’ll want to stay away from the skirt as that can be too tough and the texture would be unsuitable for stroganoff. Cutting them into evenly sized shapes would ensure they cook at the same rate.