4. Broth, broth, and… Alcohol?
The sauce for stroganoff is everything, and you might find that just the runoff and juices from stewing the meat aren’t enough. Here is where some high-quality beef broth will really get you far. Instead of using just water and then the herbs/seasonings, you use beef broth, be it homemade or bought, as the liquid you will be stewing your meat in. The best thing is that the delicious flavor also permeates into the meat and creates an overall more savory and richer dish. If you really want to get fancy, a tablespoon or two of mushroom broth will give it an extra kick.
However, the broth can’t take all the credit — adding just a splash of dry sherry or white wine provides a deep and delicious flavor that truly brings out the loveliness of the mushrooms, meat, and cream. We like to add it as we deglaze the pan after caramelizing the onions.