Beef Stroganoff

Beef Stroganoff

Beef Stroganoff is the perfect hearty meal. Featuring a textural and flavorful balance of creamy noodles mixed with seared beef and sautéed mushrooms.

Throw in some pops of color with sun-dried tomatoes and parsley. You have all the ingredients for a perfect pot of Beef Stroganoff!

What is Beef Stroganoff

Beef Stroganoff is originally a Russian dish of sautéed ground beef in a creamy mustard sauce. The dish has had many variations over the years, where most add in mushrooms and noodles.

I will be the first to admit that Beef Stroganoff is not always the most photogenic meal. But what it lacks for in visual appeal, it certainly makes up in flavor.

Typically ,you won’t find sun dried tomatoes in Beef Stroganoff, but I feel that it adds some complexity to the dish. The acidity cuts through the creamy sauce and really shines. Not to mention, it also adds some much needed color!

Additionally, the sautéed mushrooms add little pockets of flavor that, in my opinion, become the best part of the recipe when cooked properly.

Why Sear the Mushrooms?

Sautéing mushrooms will add some serious flavor to this dish. While that does not sound all that exciting, I find the science that is taking place certainly is!

Inside your pan there is an orchestra of flavor. An ongoing string of chemical reactions. That sizzling sound you hear when searing meats or veggies is actually a very complex process called the Maillard reaction.

The Maillard Reaction

What is the Maillard Reaction?

The Maillard reaction (also known as the “Browning Process”) is a chemical reaction between protein and sugars that gives browned food its distinctive flavor. Heat is used to create new and complex flavors, similar to the process of caramelizing an onion.

The Maillard reaction occurs at temperatures above 275 degrees Fahrenheit. Which is why we sear a steak over high heat. As opposed to boiling in a pot of water. The boiling point of water is 212 degrees. So the Maillard reaction would not occur.

When to use the Maillard Reaction?

The good news is the Maillard reaction occurs pretty much everywhere in cooking. It is what gives steak its tasty, perfectly browned crust. Provides the rich, robust flavor found in roasted coffee beans. And is what turns bread the color brown when toasted.

We use the Maillard Reaction in this recipe in a few different ways. It is used when searing the ground beef over high heat. It is also why we sauté the mushrooms. By browning the ground beef and mushrooms, we introduce flavors that pair well with the creamy sauce.

To learn more about the browning process, check out this post about the Maillard Reaction

How to Cook Beef Stroganoff

Preparing for the Sear

Dry Brine When Possible

Dry brining is a technique which uses salt and air to both season, and dry the surface area at the same time. The salt and air work in unison to remove moisture from the surface of the meat.

• First, generously season the surface of the mushrooms with kosher salt.
• Then, place uncovered mushrooms in fridge overnight.
• Remove, and season mushrooms with pepper before searing.

The salt dry brine works two fold in that it helps to dry out the surface of the mushrooms for faster browning. While also helping to retain moisture when cooking over high heat.

Always Pat Dry the Meat

Whenever pan searing meat, be sure to thoroughly dry the surface with a paper towel. This will help to increase the surface temperature faster, thus aiding in the Maillard process.

The faster you are able to start the browning process, the less time you will spend subjecting the meat to high temperatures. This helps tremendously with the end product!

Don’t Forget the Veggies!

As with ground beef, it is best to dry your mushrooms as much as possible before searing. This will help to maximize dry surface area for browning.

• Start by drying the mushrooms with a paper towel
• Then, season liberally with salt
• Finally, leave in fridge uncovered for at least 24 hours

Doing so will increase browning, and reduce overall sauté time. Adding complex flavors, while also improving the texture of the mushrooms. Resulting in no more mushy mushrooms!

Steps to Cook Beef Stroganoff

1. Place mushrooms on a cooling rack and apply an even layer of kosher salt.
2. Then, leave uncovered in a fridge overnight.
3. Add 1 tablespoon of olive oil to the pan. Heat over medium high heat.
4. Add ground beef and sear for 5-7 minutes breaking apart as you brown.
5. Then, remove ground beef and set aside.
6. Pour 1 tablespoon of olive oil in the pan.
7. Slice mushrooms if not already sliced.
8. Finely dice the shallot.
9. Add mushrooms and sauté for 5 minutes.
10. Flip, and add in shallots and butter and cook for 5 minutes.
11. Remove mushrooms and shallots and set aside in a bowl.
12. Start boiling water and cook pasta according to packaging.
13. Heat skillet over medium heat. Add ground beef and sun dried tomatoes.
14. Add beef broth, cream of mushroom, dijon mustard and Worcestershire.
15. Mix in mushrooms and shallots.
16. Then, fold in Parmesan cheese.
17. Add cooked Farfalle pasta, and warm pasta if needed.
18. Add parsley, salt and pepper to taste
19. Finally, remove from heat and mix in sour cream.

What to Serve with Beef Stroganoff

Beef Stroganoff is a super versatile dish. Feel free to use any type of mushroom, cheese or noodles you prefer.

In this recipe, I used Farfalle pasta noodles. But some other common noodles are:

• Egg noodles
• Fettuccine
• Penne

Keep an eye out for a future Beef Stroganoff recipe with homemade egg noodles!