Beef Stroganoff is a rich and luxurious dish with aristocratic origins. This lightened-up version, scaled for two servings, makes it perfect for today.
Beef stroganoff is a luxurious dish that makes a quick, comforting meal. What’s not to love about thin strips of tender beef and earthy Cremini mushrooms in a tangy sour cream sauce?
A true classic, beef stroganoff has been around since the 1800s, when it is believed the chef for a prominent Russian general named Stroganov created it for a cooking competition. After the fall of imperial Russia, it became popular in Chinese hotels and restaurants. It caught on in this country in the 1950s.
Because of beef stroganoff’s aristocratic origin, it’s customary to use tenderloin which can be pricey. However, less expensive cuts of beef such as sirloin or flank steak will also work. Pork, turkey or chicken may be substituted for the beef.
Beef stroganoff has a reputation for being heavy. This version uses light sour cream, which works just as well as full-fat sour cream. Using a nonstick skillet allows you to use less fat in the cooking process.
When adding sour cream to hot liquid, it may curdle. With light sour cream, curdling is even more probable. The way to avoid this problem is to “temper” it first. Place the sour cream in a small bowl and stir in some of the hot liquid. This increases the temperature of the sour cream so it doesn’t separate when it hits the hot liquid. Add the tempered sour cream right at the end of cooking because it shouldn’t boil.
In this country, beef stroganoff is traditionally served over egg noodles. For even more “healthy,” use whole wheat noodles. Rice, mashed potatoes or mashed cauliflower are also an option. Serve with a green salad and steamed green vegetable.
- 1 tablespoon canola oil, divided
- 10 ounces beef tenderloin, thinly sliced and cut into strips
- salt and freshly ground black pepper
- 2 teaspoons unsalted butter, divided
- 4 ounces cremini (baby Portobello) mushrooms, sliced
- 1/2 small onion, finely chopped (about 1/2 cup)
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1/2 cup light sour cream
- 1 tablespoon chopped fresh parsley
- 4 ounces yolk-free whole-grain egg noodles, cooked
- Heat 2 teaspoons oil in a non-stick skillet over medium-high heat. Season beef tenderloin strips with salt and black pepper. Add beef to skillet and brown 1-2 minutes per side. Transfer to a plate.
- Add 1 teaspoon butter to pan. Add the mushrooms and brown, stirring often until softened and browned, about 2-3 minutes. Transfer to plate with beef.
- Add remaining oil and butter to pan then add onion, reduce heat to medium-low and cook 3-4 minutes, stirring often or until softened. Stir in flour and cook 1 minute.
- Add wine, stir, then slowly add chicken and beef broths along with tomato paste, whisking constantly. Bring back to a boil and cook 3-4 minutes or until thickened. Reduce heat to low.
- Place sour cream in a small bowl. Remove approximately 1/2 cup of the hot liquid and whisk into sour cream in increments then transfer back to pan along with beef and mushrooms. Heat through and stir in half the chopped parsley.
- Serve over egg noodles. Garnish with chopped parsley.