Beef Stroganoff Recipe: A Russian Classic with a Twist
A delicious twist to the classic Beef Stroganoff! Instead of the traditional fillet, we use premium Black Angus flank steak for a more robust and beefy flavor. To elevate the dish even further, we add a touch of our homemade Dijon mustard and a splash of soy sauce, introducing an irresistible umami kick. Our rich and creamy sauce is made with homemade beef stock and heavy cream, bringing a velvety texture and depth of flavor.
Ingredients
For the beef
- 2 kg 4 lbs flank steak (or skirt steak)
- 3 tsp salt
- 2 tbsp allspice
- 1 tsp nutmeg
For the sauce
- 800 g mushrooms white or brown, sliced thickly
- 2 medium or large onions roughly sliced
- 1 tbsp tomato paste
- 3 garlic cloves minced
- 100 ml white wine
- 1 liter 4 cups beef stock
- 500 ml 2 cups heavy cream
- 1 tbsp Dijon mustard whole grain preferred
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp salt adjust to taste
- Freshly cracked black pepper
- 1.5 tbsp tapioca flour or 2 tbsp cornstarch mixed with water for a slurry
For serving
- Rice mashed potatoes, or buttered egg noodles
Instructions
Prepare the Beef
- Trim any excess fat from the flank steak. Cut the steak with the grain into three large pieces, then slice each piece into thick strips against the grain.
- Season the beef with salt, allspice, and nutmeg. Massage the spices into the meat. Let it marinate for at least 30 minutes (or up to overnight in the fridge).
Sear the Beef
- Heat a large pot or Rondo pan over high heat. Add a bit of vegetable or avocado oil.
- Sear the beef in batches, ensuring the pieces are browned but not fully cooked. Set the seared beef aside, covering it with foil.
Cook the Mushrooms
- In the same pan, add the mushrooms. Cook over medium-high heat until they release their water, the water evaporates, and the mushrooms turn golden brown. Add a little oil if needed. Set the mushrooms aside.
Prepare the Base
- Add a splash of oil to the pan. Sauté the onions over medium heat until softened and slightly golden.
- Push the onions to the side and add the tomato paste and garlic. Cook until fragrant, about 1-2 minutes.
- Deglaze the pan with white wine, scraping up the browned bits (fond). Let it simmer until reduced.
Build the Sauce
- Pour in the beef stock and bring to a simmer.
- Stir in the heavy cream, Dijon mustard, soy sauce, and Worcestershire sauce.
- Add salt and freshly cracked black pepper to taste. Simmer for 5 minutes to combine flavors.
Thicken the Sauce
- Prepare a slurry with tapioca flour (or cornstarch) and water. Slowly whisk it into the sauce until it reaches your desired consistency.
Combine Everything
- Return the beef and mushrooms (along with their juices) to the pan. Stir to coat everything in the sauce.
- Heat gently until the beef is just warmed through, avoiding overcooking. Remove from heat and let rest for 10-15 minutes.
Serve
- Spoon the stroganoff over your choice of rice, mashed potatoes, or buttered egg noodles. Garnish with parsley if desired.
Tips for Success
- Marinate the beef. This step infuses flavor into the meat and tenderizes it.
- Don’t overcook the beef. Just reheat it gently in the sauce to maintain tenderness.
- Adjust seasonings. Taste the sauce and tweak salt or other flavors as needed.
- Enjoy this comforting and flavorful dish with family and friends!