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Beef stroganoff over a plate of noodles.

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.