Beef Stroganoff Recipe Tomato Paste Worcestershire
Cold weather calls for comfort food! Everyone has their own favorite comfort food dish (mac and cheese, lasagna, fried chicken) but regardless, we can all agree that anything involving pasta or a rich delicious gravy is right at the top of the comfort food list. And this recipe for Beef Stroganoff features both!
Buttery egg noodles smothered in a creamy beef and mushroom gravy. Rich, warm, and full of flavor, Beef Stroganoff is the ultimate wintertime food. Read on for tips on how to make this ultimate comfort food classic!
The Best Kind Of Beef To Use For Stroganoff
Many stroganoff recipes call for tougher cuts of meats, which need to be simmered for a long time over low heat to tenderize them. In this version, we call for sirloin instead, which allows for a shorter cooking time. For another quick-cooking variation, try our Keto Stroganoff, which is made with ground beef!
How To Cook The Beef
The key to super flavorful beef is a deep, golden-brown sear. Season your meat generously with salt, heat your oil in the pan until it's starting to shimmer (but not smoke) and cook the beef on both sides until deep golden brown. Once the beef is done searing, you'll see lots of crispy browned bits sticking to the bottom of the pan. Leave them there — they're tiny flavor nuggets, and when you add the broth to the pan, you'll be able to scrape them up and use them to build an extra-flavorful sauce!
How do I build the richest, most delicious gravy?
The crispy bits left in the pan from searing the beef is a great start! Additionally, adding umami-rich ingredients will really enhance the flavor of your gravy! In this recipe, we've opted for several of these built-in flavor enhancers — tomato paste, Worcestershire sauce, and Dijon mustard — to create a rich, flavorful gravy. But if you want even more depth, you could experiment with adding other flavor boosters, such as miso paste, marmite, or even soy sauce!
How do I thicken the gravy?
A rich, thick gravy is the best part of stroganoff! We make ours velvety smooth by making a slurry with cold broth and cornstarch and whisking it in. Cornstarch only dissolves in cold liquid, so make sure it's completely whisked into the cold broth before adding it to your pan. If you don't have cornstarch, feel free to substitute all-purpose flour. You'll need about twice as much flour as cornstarch to achieve the same thickness, and you'll want to simmer the sauce a few extra minutes as well.
What's the best way to add the sour cream? I don't want the gravy to curdle!
As long as your pan is off the heat, your sour cream shouldn't curdle when you add it to the pan. But if you're still nervous, you can temper the sour cream by whisking a few tablespoons of the warm broth into the sour cream before you add it to the pan!
Looking for more things to do with egg noodles? Try our classic noodle kugel.
Made this? Let us know how it went in the comment section below
Cal/Serv: 802
Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 0 mins
1 (12-oz.) package egg noodles
2 tbsp. butter
1 tbsp. vegetable oil
1 lb. sirloin, cut into 1" pieces
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 lb. baby Bella mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tbsp. tomato paste
4 c. low-sodium beef or chicken broth, divided
2 tsp. dijon mustard
1 tsp. Worcestershire sauce
2 tbsp. cornstarch
2 tbsp. sour cream, plus more for serving
2 tbsp. freshly chopped parsley
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- Cook egg noodles:Prepare egg noodles according to package instructions and toss with butter while still hot.
- Cook beef:In a large skillet over medium-high heat, heat vegetable oil. Working in batches if necessary, add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Remove beef and place in a large bowl.
- Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with beef.
- Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce and bring to a simmer.
- Make cornstarch slurry: In a small bowl, whisk cornstarch into remaining 1/2 cup broth until completely smooth.
- Pour cornstarch slurry into skillet and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in mushrooms, beef, and sour cream. Season with salt and pepper.
- Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley before serving.
Nutrition (per serving): 802 calories, 39 g protein, 72 g carbohydrates, 4 g fiber, 8 g sugar, 40 g fat, 14 g saturated fat, 567 mg sodium
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Source: https://www.delish.com/cooking/recipe-ideas/a23572583/beef-stroganoff-recipe/
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