Stroganoff is a tasty and creamy pasta dish developed in Russia (most likely during the 19th century, for those who love history).
What is the story behind stroganoff’s distinctive name? It is believed that the name was derived from the Stroganoy family and then changed with time to its current name, stroganoff.
The recipe’s formal formula was first written in 1971 by Elena Ivanovna MLOCHOVVETS in her publication classic Russian Baking.
The recipe has stood the test of time over the years due to its incredible flavor and the fact that it gives the ultimate comfort food experience.
What is Beef Stroganoff?
What exactly is the stroganoff? Beef Stroganoff is a stew of meat that includes pickles, mushrooms, mustard, and (usually) the addition of sour cream. However, in this recipe, we’ve left out the soy sauce.
This recipe of beef stroganoff that is not topped with sour cream is straightforward.
- We take a piece of mild beef to cut into small pieces, season with salt and pepper, then fry it in butter.
- Then, we add some finely chopped onions as well as broth.
- The stew is then cooked with a lid for 15 minutes.
- When the meat has softened, Add the mustard, pickles, and sour cream substitute.
- It’s getting close!
- Include a pinch of coriander, and then let the stew sit for a couple of minutes.
How To Keep Beef Stroganoff In The refrigerator
One of the questions my friends frequently want is if they could make this recipe on the weekend and then store it frozen so they can take it out during the week.
Can you freeze beef, Stroganoff? Yes, it can. I usually make it on Sundays, put it into a plastic container with a secure lid, and then put it in the freezer for up to a week.
When I’m ready to enjoy the stroganoff made of beef, I remove it from the freezer by heating it in the microwave or over the stovetop at a low temperature.
After a thorough stir, it’s like it was freshly prepared.
How To Substitute Sour Cream
It is a fact that many of us don’t have sour cream in the fridge every day.
This is the reason we created our recipe using melting cream cheese, and the flavor is more delicious than sour cream.
It’s also possible to double cream and add some lime juice. If you choose one alternative, it is possible to make the recipe without sour cream while maintaining the creaminess and flavor.
What To Serve With Stroganoff
It all depends on your taste preferences.
I’ve met people who consume this dish using potatoes (which is a fantastic option if you’re Gluten-free).
The most common choice, which I love, is to cook beef using egg noodles. That’s what we’ve done in this recipe.
How to make Beef Stroganoff Without Sour Cream
Step 1: Gather your ingredients
Step 2: Slice meat on wheels that are about one inch thick. Cut each wheel into strips of thin. Sprinkle with salt and pepper.
Step 3: Peel the onion and chop it as finely as you can. Clean and chop the mushrooms when they’re large; however, leave them entirely when they’re smaller.
Step 5: Cook everything on the stove until the meat has turned brown. Melt the cream cheese in the microwave for about 10 seconds. Add it to the pan along with the rest of the ingredients.
Step 6: Add the stroganoff to the ready pasta. We like to sprinkle a bit of coriander on the top and then take a bite!
Beef Stroganoff Without Sour Cream
yield: 4 SERVINGS Preparation time: 10 minutes Cook time: 15 Minutes Total time: 25 Minutes
No sour cream? That’s fine! This recipe uses cream cheese to impart the flavor and creaminess of this classic dish.
- 2.20 Lb of beef, tenderloin, or any other lean cuts of meat
- 1 1/2 cups of onion, approx. 8 Oz
- Two cups of freshly harvested mushrooms 8.5 oz
- 1 cup cream cheese 6 8 oz
- 3 tablespoons butter 1.7 oz
- 2 tablespoons pickled gherkins 0.5 OZ
- 1 tablespoon of vinegar
- 2 tbsp mustard, 0.7 oz
- 2 cups of beef or vegetable broth 16 8 oz (240 milliliters)
- 1 Tbsp of coriander or parsley
- Black pepper and salt, to taste
1. Rinse the meat with running water to eliminate blood or other impurities. Dry it thoroughly using a kitchen towel, then put the meat on top of a board for cutting.
2. Cut meat off wheels that are about one inch thick. Cut each wheel into strips. Sprinkle with salt and pepper.
3. Peel the onion, then cut it as finely as you can.
4. Clean the mushrooms thoroughly under water that is running. Look up above the stem of the mushroom, where dirt can accumulate. If you purchase small mushrooms as we did, they can be used entirely. If your mushrooms are big, larger than 1.5″ it is recommended to chop the mushrooms into wheels.
5. Set the stove to high, and place an oven-proof pot or pan. Put in the butter. As it melts, add the meat pieces and cook them rotating them using a spatula in the kitchen until they’re golden brown all over.
6. The goal is sealing your meat which is why it is better to cook it in small batches. Then place the golden pieces of meat on an additional plate while you fry the remainder. If you mix each part at one at the same time, the temperature of the pan will drop significantly, and the meat will lose its liquids and be cooked in its juice. In this case the heart doesn’t get brown, and as it loses, liquids can turn out to dry. This is why it’s essential that the skillet is never hot and the meat is brown.
7. After all the meat pieces have been browned, put them back in the pot. Add onions and simmer for a couple of minutes while cooking the meat until it turns transparent.
8. Add the broth to the pot and simmer covered for 10 minutes.
9. In the microwave, melt the cream cheese for about 10 seconds. Add it to the pot with mushrooms, pickles, vinegar, and mustard. Mix until the ingredients are thoroughly blended.
10. Cook on high heat for five more minutes until the sauce becomes thicker. If you’d like a thicker sauce, dilute 1 teaspoon of cornstarch into four tablespoons of liquid. Incorporate this mixture into the saucepan and cook for about a few minutes. This isn’t necessary as cream cheese adds a nice texture to the sauce.
11. Check the taste and adjust the seasoning with salt or pepper. Switch off the heat and allow it to rest for a couple of minutes.
12. The pasta is cooked al dente, following the manufacturer’s instructions, then add some olive oil, and serve the stroganoff over the pasta bed.
13. Sprinkle a bit of coriander. Enjoy!
YOUNG: 8. SERVING SIZE: 1
Serving Size: CALORIES: 749TOTAL FAT: 56gSATURATED FAT: 25gTRANS FAT: 0gUNSATURATED FAT: 24gCHOLESTEROL: 200mgSODIUM: 418mgCARBOHYDRATES: 7gFIBER: 2gSUGAR: 4gPROTEIN: 50gCategory: Recipes
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!