Monday, March 28, 2011

No Russian this Beef Stroganoff Recipe

Beef Stroganoff is one of my favorite recipes of all time, but not the classic Russian version, which had neither mushrooms nor onions, and was served over rice or fried potatoes. 

No, I prefer this this Americanized rendition that gets to sit on a pile of wide buttered egg noodles. There’s something about the rich, creamy, tender beef wrapped inside those fat ribbons of pasta that really does it for me.

Speaking of tender beef, this isn’t the quick-seared beef tenderloin filet you often see used in restaurants. That version is nice once in a while, but I prefer this slower, beefier recipe, which uses a much less expensive beef chuck roast. That’s right, more money for vodka!

One big reason I love beef Stroganoff so much is the sauce that features a substantial amount of sour cream. Of course, that’s great news when you have access to the world’s finest homemade sour cream supply, as demonstrated in the recent creme fraiche video.

This is a fairly lean version, as most similar recipes call for more cream to create a larger volume of sauce. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.

Remember, the great thing about creme fraiche is you can cook it to reduce and thicken the sauce if need be. So, start a batch of creme fraiche soon, and you’ll have 2 days to plan the rest of beef Stroganoff dinner. Prijatnovo appetita!



Ingredients:
1 tbsp vegetable oil
2 pounds beef chuck roast
salt and pepper to taste
1 tbsp butter
1/2 onion, sliced or diced
8 oz sliced mushrooms
2 cloves garlic
1 1/2 tbsp flour
1/2 cup white wine
2 cups beef broth, divided
1/2 to 1 cup creme fraiche or sour cream
1 tbsp fresh sliced chives

70 comments:

Yellow Starkey said...

All-Clad 13" French Skillet with lid?

Chef John said...

yes!

Sumaya said...

what can I substitute white wine with? or can i mot it all together?

Anonymous said...

No, one Putin joke was fine! I laughed very hard during the first one.

I'm going to have to make this when I get home. (Not a lot of cooking goes on in college, just booze and ramen!)

Chef John said...

Just use half the amount of white wine vinegar and half water.

Anonymous said...

When do you personally opt for stainless or enamel, or would you consider them interchangeable?

What grade meat did you use for this? Did you have a choice?

Jim

Andy K. said...

What a great recipe! I'd love to see your version of Brazilian Strogonoff too. I'd imagine it's pretty easy -- and tasty as well!

Chef John said...

Either works! I prefer the SS here.

Anonymous said...

Yeah! Finally I know how to make this!

cdcphoenix said...

Yes! This is almost exactly how I make Stroganoff, and haven't seen a recipe like it anywhere. Love the idea for a touch of garlic, and the chives really rock the presentation. The biggest news for me in this video, because there's always something wonderful, is the tip to ask the butcher for a single muscle cut of chuck. Fighting those membranes and misshapen pieces takes some of the fun out of the preparation. Now I'm excited to make this again.
And creme fraiche is in its first stage on the counter as I write.
Thanks Chef John!
Claudine

Asian Malaysian said...

Beef Stroganoff is wonderful with buttered rice (but that might be a Chinese thing.

Shreela said...

Mmmmmm, yummy!

So far, I prefer your personal movies, because of course your cooking and teaching skills, but even more I enjoy your puns. Too bad the sponsored movies don't have the puns.

Tam said...

Chef John,

With what wine would you recommend to pair this? It looks delicious!

Chef John said...

i think any lighter red would work

madeleine said...

hey chef jon, why are there no pickled cucumbers in your stroganoff? I always thought that was what it made stroganoffy

Chef John said...

I knew I forgot something!

Kona Boy said...

CHEF JOHN: I would luv to know where you got your WIDE egg noodles from. I live in the South Bay and I sure can't find any that WIDE in our local stores down here. I was thinking of using lasagna noodles and cutting them lenght wise when tender enough? Thanks..

James Y said...

Hey Chef John, I absolutely love your website! I had a question for you: You made a good point about the weakness of sour cream to separate and curdle, is that also true of Greek yogurt? Thanks so much.

Chef John said...

I'm not sure if that breaks also. Havent used in a hot sauce before, only as a marinade. Maybe someone here knows! :-)

fishesandloaves said...

Beef Stroganoff is always on the top of my favorites! Thanks for sharing with us! And such a great video too. I especially like the "clock reflection in the lid" part. Nice touch. :)

Now off to make some creme fraiche!

julie {chefjulieyoon} said...

chef john,
this looks amazing. I'm a big fan of anything involving buttered noodles...your home made creme fraiche really puts it over the top.

julie

Food Junkie said...

Thanks for the recipe. I have loved this dish since I was little. So tasty and yet so simple.

Noliebean said...

use this recipe all the time (once a week at least) although i use sour cream so now i have to get the creme fraiche to try! thank you so much for sharing!

Anonymous said...

aww...reminds me of my father..tycj. Oh btw, what happened to your end-grain cutting board?/end randomness

PaulTheZombie said...

Chef John,

I made the crème fraîche a few nights ago, which turned out excellent. Very easy to do and almost no cleanup. Since it was ready last night, I made this recipe. The family and I enjoyed it greatly. So much so that our normally talkative dinner table was quiet. I have to say it was the best beef stroganoff I've had. I'll be making this again. For dessert, we had strawberries and crème fraîche, which was most excellent. :D Thanks for sharing.

Kurt said...

Chef John,

Last night we had dinner guests and I made your Stroganoff. I made the Creme Fraiche two nights before. For desert I made your Chocolate Pot de Creme recipe. Everybody loved everything and there were several gastronomic orgasms from the Pot de Creme's. Thanks for the great recipes.Keep them coming!

Greginspace said...

Made this last night and will definitely make again!. The epitome of "brown food" this is just one of the most comforting of dishes. Used the homemade Creme Fraiche I started on Friday night; what a treat! You'll be glad to know, Chef John, that the link to the Creme Fraiche video got my dear foodie brother to subscribe to Foodwishes :D

Jim said...

I made this tonight. It came out wonderful. Thanks Chef.

Steph said...

Chef John,

I watched your Crème fraiche video and was thinking quietly to myself that I should try to make it. My husband went out and got all the stuff without me knowing and made it from your recipe, turned out fabulous, and it was a great surprise. I made this stroganoff tonight with it, and he gobbled it up like it would disappear if he didn't eat fast enough, which is amazing because he doesn't usually enjoy stroganoff. Thank you for another amazing recipe!

Chef John said...

Well, you have a great husband! (and he has a great wife ;-)

DukeCitySnapShooter said...

This was the best beef stroganoff I've ever eaten and the homemade creme fraiche was fantastic!

Chris said...

Chef John, I'm in the UK and stumbled upon your recipe after a girlfriend asked if I could cook Stroganoff, which I of course repied 'yes' before panic set in.
Problem solved with your excellent video and I've now bought some Creme Fraiche (no time to make my own) andthe rest of the ingredients, hoping that Meat Chuck is the equivalent of Braising Steak here in the UK.
Also assuming 'Beef Broth' is Beef Stock, though no idea what you mean when you say it's 'divided'.
Tomorrow I need to acquire a large frying pan with a lid then we're set to rock and roll so finger's crossed and thanks again for the video.

Vincent said...

No Cyrillic? Cям oн ю, ceф Чон, cям oн ю!
It was really tasty though, every time I cook something that's on here people ask me to cook it again some other time.

Anonymous said...

Love'd it! I almost went to prison for it because my wife ate the leftovers and didn't save me any;-)

chiajx said...

Made this for the second time, and seasoned it much better after my first attempt. This particular time was for my mother's birthday! She loved it! Thanks again for an amazing recipe!

craftersue2001 said...

Not raciest, I'm part German and I love German and Russian food as well. Stroganoff is so great.

Anonymous said...

Making this right now but only have red wine. Should I go to the store or use the red?

Chef John said...

You can use red, but may look a little pink.

Anonymous said...

Thank you! Pink doesn't sound appetizing. I think I will run to the store. LCJ (Love Chef John!)

Badger said...

I made this yesterday for our anniversary - my husband loves my usual strog recipe made with prime steak and lots of sour cream, so he was skeptical about doing it this way with a cheaper cut of meat. But now I'm not allowed to make it any other way. I even added a bit of paprika and cayenne (yes really) for a bit of extra earthiness. I didn't fancy drinking white wine with my dinner last night, and not wanting to buy a bottle just to use a splash or two in my strog I used dry vermouth instead, which worked very well. The sauce thickened and reduced lke a dream, velvety and smooth and rich, and the creme fraiche (bought, sorry chef, I didn't have time to make my own) was a revelation - none of the splitting or greasiness you get from soured cream. Smashing!

Anonymous said...

Ahh, I made this yesterday, again. Amazing.. So, you're 25% Russian? Borscht anyone?? hint, hint :) Thanks for everything, Chef :)

Anonymous said...

I love love love this recipe. Making it again today (4th time). I now keep white wine frozen in a container in the freezer just for this recipe. It scoops out like a slushy. LCJ!

dahdog said...

You really need some fresh dill with this...

Valerie said...

Just finished this dinner, and think I had a foodgasm - even made the creme fraiche, per your video. Aaawww yeeaaah! This is now my new favorite thing to make/eat!!! I love your blog SO much! You make me be a better cook!

david marlow said...

dear chef,,you forgot to add the paprika,stroganoff always has paprika,,best wishes david marlow

partof said...

Great recipe, John! Cooking it right now and got a question about pickled cucumbers mentioned here. When to add them? Or not to add them at all?

Oh, I've got to give my noodles a stir! :)

Daniel said...

I can't believe how long you were stahlin to take a bite of that dish!

just did this for the fam and was vantastic!!!! I sprinkled over some porcini powdered mushrooms to make the "earthy" flavour more pronounced and the wife was very impressed!!!!

thanks John!

Garry Morera said...

Hello Chef John,

My wife just made this, and it was awesome..

thanks for sharing this with us. Foodwishes is our favorite food blog and youtube channel.

Here is the picture..

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/403543_4241701445296_1121496868_n.jpg

Regards,
Garry & Dona

Anonymous said...

Hey Chef John, how many servings does this recipe give? Cuz I'm making this for 4 people.

Chef John said...

Makes 4

Bobby said...

Just made this exactly as described in recipe (except I didn't have chives, so I added parsley instead for color and flavor. Also used the homemade creme fraiche. The whole dish was outstanding. Truly excellent. My wife and I loved it. Thanks John!

Christina said...

This is (swear word) amazing! That is all.

Joe LaGreca said...

Do you think you could use a tri tip for this recipe?

wonderfulbryan said...

Making this now, and can't wait to try. Oopsidentally using vegtable stock instead, and my beef couldn't wait gil the creme fraiche was ready, so sour cream it is! Love the videos, thanks

Lucia said...

I just made this recipe! Had to use canned mushrooms since I had none fresh left... And it turned out pretty good. I live in the uk and used stewing beef which ended up super tender after the hour in the pot ;) My husband is amazed on my cooking skills, we have only been married for 6 months and believes I am a professional. Thanks Chef!!

Lisette Willemsen said...

Hey chef John, I have a silly question, but what do you think would happen to the beef stroganoff if I put Greek yoghurt in the sauce instead of cream frache??

mdb139 said...

My wife commented last night that she was in the mood for filet, and I wanted to try Chef John's mushroom pan sauce (I had a half-pound of shitake and crimini mushrooms I had bought a week ago sitting in the fridge), but we settled on beef stroganoff instead.

Well, had I checked on my mushrooms beforehand I might not have been so hell-bent on using them, but we had settled on this so I had to deliver. The mushrooms were dried out but not slimy, so I thought I could revive them by soaking them in warm water for a few minutes. I did that and thought the "tea" smelled so good it would be a shame to waste it, so I decided to roughly chop the unused stems and add them back to the stock and reduce it until I had about 1/4 cup left, and added that, strained, to the beef broth that is called for in the recipe.

Other than that, I didn't have creme fraiche (I've been meaning to try making some but haven't gotten around to it yet) so I mixed light sour cream and heavy whipping cream in equal parts and let that sit in the fridge for a few hours until I needed it.

Everything turned out wonderfully! It smelled so good simmering on the stovetop, and was so satisfying to eat... I've always loved beef stroganoff, but this was so, so, good! And relatively easy, despite the longer cooking time.

I can't wait to try it again with home made creme fraiche!

Thanks Chef John!

Mark Anderson said...

Another winner.

I upped the mushrooms a bit, and I browned that meat like there was no tomorrow--lots of frond in the pan. And I'm happy to report that I have a jar of CJ's creme fraiche in the fridge--so I was good to go.

Greg said...

This meat was so tender and tasty. After following your recipe for Creme Fraiche, it was perfect using it this Stroganoff. I have always had separating of sour creme and it was a pleasure seeing the Creme Fraiche didn't. Great recipe, John.

paulinepslee said...

Love your video and recipes, you make cooking so easy. So far, i have made this recipe twice.
Your fan all the way from Asia. Keep the recipes coming!

Angel Vicky said...

One of the easiest beef recipes that you can actually make for dinner.

Silky Tp said...

I made this two weeks ago when Chuck was on sale. It was awful tempting to get started right away, but I went through the two day process of making my own creme fraîche‎. First of all, the creme fraiche worked like a charm and was delicious and beautiful. It doesn't last in the fridge as long as a popular "triple churned" sour cream, but was nice to make. Frankly, I won't make creme fraiche again - sour cream works well, and you really cannot tell the difference; traditionally beef stroganoff, is made with sour creme anyway. Still, I wanted to try it.

Now, the beef stroganoff - lovely, velvety, delicious, but TOO SALTY. I'm a salt lover and it's rare for me to say something is too salty (I drink pickle brine, okay?).

So what I will do next time, is not salt anything until the dish has come together. My theory is that by concentrating down the liquids, the salt content gets concentrated.

Other than that, I'm making it again. I haven't had it since I was a kid, and this brought back warm memories, and basically disappeared between two of us.

Thumbs up once again Chef John.

Peter Sices said...

Made this with the creme fraiche on buttery mashed potatoes.

As you say, it is truly

"amazeen." :)

Terry Pogue said...

On my way to make some pasta dough for pappardelle. I keep Creme fraiche in the fridge (make my own. Why buy)
I have a chuck roast in the freezer I'll pull out for this and do it tomorrow. Your recipes are totally reliable. Was reading Chow and there was a reference to stroganoff so I am over and did a search on your site.
By the way, loved your stuffed peppers made them a few days ago.
Terry

Lauren Stoffey said...

This is just one of my many favorite recipes on your site. I just love you! I haven't made anything from your site that hasn't been amazing or magnificent...my boyfriend loves you too, he says thanks!

Lauren Stoffey said...

This is just one of my many favorite recipes on your site. I just love you! I haven't made anything from your site that hasn't been amazing or magnificent...my boyfriend loves you too, he says thanks!

AmandaW said...

I like how this is just a big, elaborate promotion for his homemade creme fraiche... ;)

Jackie Reynolds said...

I know that it's been over three years since this post but I finally made it today for a birthday dinner party. Everyone said it was by far the best stroganoff they had ever had. Thank you so much Chef John.
Jackie

PS The creme fraiche turned out fantastic as well.

stephjoelmom said...

Excellent! I used 2 onions and sour cream. My family loved it! thanks

Nathaniel Nainggolan said...

Will this work with chicken stock?