Homemade Instant Pot Beef Stroganoff Recipe - Oh Sweet Basil (2024)

FAQs

What is the most tender cut of beef for beef stroganoff? ›

Traditionally, tenderloin is the meat of choice for Stroganoff, and after testing out a few alternatives—strip steak and ribeye along with more inexpensive cuts like flap meat, hanger, flank, and skirt—I decided to stick with tradition (flap meat and hanger came in a close second).

It's a dish made with beef and mushrooms, bound together in a rich, creamy sour cream-based sauce, and usually served over noodles, egg noodles in particular. The spices in beef stroganoff include paprika, thyme, and parsley, which give the sauce a wonderful flavor and beautiful color as well.

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

Hamburger Helper Stroganoff

Add-ins: 1/2 to 1 whole white onion (dice and add to the raw meat, brown together) 1-2 tbsp fresh minced garlic (add to browning meat) or garlic powder to taste. A few shakes of black pepper (add to browning meat)

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Some cooks swear by using dairy to tenderize, such as milk, yogurt, or sour cream, as it tenderizes without making the meat too soft. You can add whatever flavors you want to the dairy, and soak it for several hours.

Solution: Choose beef tenderloin for superior texture. Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine.

We always recommend sticking with the original recipe, as that will produce the best results. However, soy sauce is a 1:1 substitute, and the closest and most recommended substitute for Worcestershire sauce.

Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée.

I suggest using a very flavorful broth or else your stroganoff will end up being bland. We use Better Than Bouillon to make our beef broth. Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.

How do you add sour cream to stroganoff without curdling? ›

Keep Stroganoff Sauce from Curdling

Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.

Temper the cream first. Add a liitle bit of tomato sauce at a time to the cream until it is warm and then add it all back into the tomato sauce. This will keep it from curdling.

Cornstarch is a reliable and widely used thickening agent, that works in sauces, gravies, and soups. Composed of a long chain of starch molecules, it has the ability to absorb water and form a gel-like consistency, giving your beef stroganoff the desired thickness without altering the way it tastes.

If too runny, add more flour-water mixture and if too thick, add more sour cream.

Yes, if you prefer not to use milk or non-dairy milk, there are alternative options available. You can try using vegetable or chicken broth, which will add flavor and liquid to the recipe. Additionally, you could mix a small amount of sour cream or plain yogurt with water to achieve a creamy consistency without milk.

Insert an instant-read thermometer into a few random cubes at the end of the cooking time to make sure that they are at least 145 degrees F, which is medium-rare. Do not cook them over 180 degrees or they will become tough.

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare. Blue rare is a style of cooking that is becoming very popular for meat lovers.

What is this? The Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section.