Beef Stroganoff

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Beef Stroganoff is a luxurious, easy to prepare meal that works either for a family meal or for entertaining guests. The rich and luscious sauce contains oh so tender beef, earthy mushrooms and pearl onions. This Beef Stroganoff version is the best I've ever made.

The origin of the dish comes from Russia however the chef behind the dish was French. Credit is given to French chef Charles Briere who in 1891 created the dish and then named it after the Russian family Stroganov who he worked for. 

Beef Stroganoff seems to be making a comeback, so I've taken this post from 2012 and have totally revamped it - text, recipe, photographs. Although I've made Beef Stroganoff many times before, this time after so many attempts to get it just right, I did. You are going to love this easy to prepare recipe.

Crème Fraiche is often used and won't have that curdle looking affect, but I have a solution - you will be tempering the sour cream so that won't happen.

• 1 1/2 lbs. sirloin tips
• 2 can Campbell's beef broth
• 1/2 - a 14.4 oz. bag pearl onions
• 1/2 cup sour cream
• 1 8 oz. pkg. cremini mushrooms, sliced
• 1 tbsp. butter
• olive oil
• salt and black pepper to taste
• granulated garlic to taste
• granulated onion powder to taste
• 1 bag egg noodles - cooked to manufacturer's directions

1. Prep the beef. Remember to cut against the grain and then cut into small strips.
2. The first step: add the butter to a deep skillet or Dutch oven and have the heat set to medium. Add the pearl onions and sauté for about 5 minutes, stirring and shaking the pan to get some caramelization going. Add them to a waiting bowl.
3. Turn the heat up to medium high, add in some olive oil and sauté the mushrooms till golden brown. Add those to the bowl with the onions.
4. If need be add in a touch more olive oil and sear the meat in batches as necessary. Add the meat to the waiting bowl.
5. Add the cans of broth to the Dutch oven and heat over medium high heat.
6. In a separate bowl add the sour cream - you are going to temper the sour cream with the hot broth by adding a small ladle full at a time - keep whisking. Once the sour cream is tempered, add it to the broth and keep whisking to incorporate it fully into the broth.
7. Add back in the beef, the mushrooms and the pearl onions.
8. Turn the heat to a simmer and cook for an hour or so until the meat is tender.

Serve it family style for a real sit down with the family feeling!

I can't stress enough the importance of good tools in the kitchen: For this recipe and many others I used my Calphalon non-stick all purpose pan. I have a plastic cutting board I use all the time, a sharp knife and a non-stick whisk that gets a lot of use as I have some non-stick pans that you can't use metal on.

Today's cost: $20.15, feeding six for $3.35 per person.