Beef Stroganoff is fairly simple and so delicious. Thin strips of beef are quickly seared and seasoned, added along with cooked onions and mushrooms, and gently cooked in a creamy, heavenly sauce.

INGREDIENTS FOR MAKING BEEF STROGANOFF

Chuck roast beef sliced into thin strips against the grain.

Thickly sliced brown portabella mushrooms
Diced onion
Minced garlic seriously, you can never go wrong with garlic, or onion. In both cases, the more the merrier.
Chicken broth
Heavy cream, you can choose to go with a dairy free option. Choose whatever flavor you are accustomed to.
Cornstarch
Butter
Parsley flakes, If you are using fresh parsley, add it at the end of the cooking process to keep its flavor fresh.
Garlic powder this has a different flavor than freshly minced garlic. It is more of a Smokey, earthy garlic flavor.
Salt and pepper to taste
Sour cream (Optional) the sour cream is what gives this dish it’s creamy texture, but if you prefer to go without it, I promise you, this dish will still taste amazing. In fact, I prefer it without the sour cream.

Utensils

Large Skillet
Tongs
Chopping board
Sharp Knife
Wooden mixing spoon
Measuring cups
Measuring Spoons
Medium bowl
Rubber Spatula

HOW TO SLICE BEEF AGAINST THE GRAIN FOR TENDER CUTS

If not, try to look for those vertical mini beef lines and slice your strips across that area. This technique will ensure that you will get tender beef no matter what kind of beef cut you use. However, I do suggest you use the chuck roast in this recipe.

HOW TO COOK BEEF STRIPS FOR BEEF STROGANOFF

The first and most important point is you do not want to overcrowd your beef. If you over crowd your beef, you would be steaming it and not sear it.

We want to sear the beef quickly, for a very short time. If you overcook the beef, it will cause it to toughen up.

Searing the beef over high heat will cause the beef juices to get locked in inside each strip. Those locked juices are what will give you tender beef.

You will sear your beef strips for 1 to 2 minutes maximum on each side. The smell will be heavenly.

When it’s time to add your beef to the sauce, only add it at the last minute to prevent the beef from toughening up. You just want to coat the beef with the sauce rather than cook it in the sauce.

HOW TO SERVE BEEF STROGANOFF

You can serve beef stroganoff over your favorite gluten free noodles, cooked rice, or even steamed broccoli or cauliflower for a low carb option. In fact, I might prefer the cauliflower over the noodles! I am definitely going to try that next time I make it! Yum! You can top it off with a dollop of sour cream and some chopped fresh chives or parsley.

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Beef Stroganoff

Chantal

Beef stroganoff is fairly simple and so delicious. Thin strips of beef are quickly seared and seasoned, added along with cooked onions and mushrooms, and gently cooked in a creamy, heavenly sauce.

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Servings 4 People

Equipment

Large skillet
Tongs
Chopping board
Sharp knife
Wooden mixing spoon
Measuring cups
Measuring Spoons
Medium bowl
Rubber spatula

Ingredients

1 pound chuck roast beef sliced into thin strips against the grain.
2 cups thickly sliced brown portabella mushrooms
1 large onion diced (about 1 cup or a little over. The more the merrier)
2 large cloves of garlic minced
1 3/4 cup chicken broth
½ cup heavy cream
2 to 3 tablespoons cornstarch
4 tablespoons butter
1 tablespoon parsley flakes
1 tsp garlic powder
Salt and pepper to taste
1/2 cup Sour cream Optional

Instructions

Heat a large skillet on high or medium high. Add a small dab of butter and swoosh around to coat the bottom of the skillet. Layer the beef strips flat onto the hot skillet leaving enough space between them to not crowd them. This is an important step as you want to lock the beef juices in so that they will not become as tuff as rubber, and we all know rubber is not very appetizing! Sear beef strips on both sides for 1 to 2 minutes and quickly transfer into a medium bowl. Repeat this step with remaining beef strips adding butter into the pan as needed. (make sure to turn on your suction fan over your stove if you have one, as you will need it ) Season cooked beef strips with salt pepper, and a ¼ tsp of garlic powder.
In the same skillet, add the 2 tablespoons of butter, and melt on high heat. Add in the diced onions. Cook until translucent while constantly stirring. Add the minced garlic and the sliced mushrooms, Season with salt and pepper, and stir fry for about 3 to 5 minutes or until the juices start to come out and the mushrooms are soft. At this point, if you feel like you need to reduce the heat a little, do not hesitate. You could always bring it back up again a little.
Increase the heat again (if you reduced it). Add most of the chicken broth leaving about a 1/3 cup to mix the cornstarch in.
Add the heavy cream, salt, pepper, parsley flakes, and remaining garlic powder, and mix until well combined.
Mix the cornstarch in with the remaining chicken broth. Add the mixture into the pan while stirring the creamy sauce constantly to prevent clumping. Mix until thoroughly combined.
Add the cooked beef back into the skillet with the sauce. Using a spatula, scrape into the pan all the remaining beef juices (They definitely enhance the flavor. Don’t leave them out!) Continue to stir the mixture until thickened to prevent clumping. Cook for 1 to 2 additional minutes, and remove from heat.
If you prefer to have sour cream directly in the mixture, you can add it at this point and mix thoroughly to combine. If not, you can reserve it for later. Serve this hot mixture on top of your favorite gluten free noodles, cooked rice, or even steamed broccoli or cauliflower for a low carb option. In fact, I might prefer the cauliflower over the noodles! I am definitely going to try that next time I make it! Yum! You can top it off with a dollop of sour cream and some chopped fresh chives or parsley.

Notes

When you slice your beef strips, try to pull it across. If you see little beef strips standing vertically across the strip, and that your beef strip tears apart easily when you pull on it, that means that you have sliced your beef in the correct direction. If not, try to look for those vertical mini beef lines and slice your strips across that area. This technique will ensure that you will get tender beef no matter what kind of beef cut you use. However, I do suggest you use the chuck roast in this recipe.

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