How to Slice Beef Fillet for Stroganoff

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Beef stroganoff is a traditional Russian dish that has been around since the 19th century. Since then, it has become popular all over the world as a delicious and filling meal that can be prepared quickly and easily. Many people consider this hearty dish to be one of their favorite comfort foods. Beef stroganoff is a fast, simple meal that can warm you up on a cold winter night.

Ingredients

• 2 tablespoons (30 milliliters) olive oil
• 2 tablespoons (30 grams) butter
• 1 1/2 pounds (600 grams) beef sirloin steak, sliced
• 8 ounces (230 grams) fresh mushrooms, sliced
• 2 medium onions, thinly sliced
• 1 garlic clove, finely chopped
• 1 1/2 cups (375 milliliters) beef flavored broth
• 1/2 teaspoon (2.5 grams) salt
• 1 teaspoon (5 milliliters) Worcestershire sauce
• 1/4 cup (30 grams) all-purpose flour
• 1 1/2 cups (375 milliliters) sour cream
• 3 cups (600 grams) hot cooked egg noodles
• Sea salt (to taste)
• Freshly ground black pepper (to taste)

Serves: 6

1. 1

   Gather the ingredients. This recipe will make about 6 servings of beef stroganoff. This is a hearty dish that is most often eaten in the chilly winter months. Families love it, and it's also a perfect solution when you need to serve something tasty to a group without a lot of time to prepare.^[1]

   • Preparation will take about 20 minutes.
   • It will take you a total of about 40 minutes to cook the entire dish.

2. 

   2

   Cut away the excess fat and slice the beef. Carefully remove the excess fat from the sirloin and dispose of it. Slice the sirloin into 1 ½ x 2 inch (3.5 cm x 5 cm) strips across the grain of the meat. The "grain" refers to the direction that the muscle fibers – which look like white streaks – are aligned. Once you figure out the direction, slice across the grain, not parallel with it.^[2]

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3. 

   3

   Season and brown the beef. Use sea salt and freshly ground black pepper to season both sides of the beef. Heat the oil and the butter in a 12-inch nonstick skillet over medium-high heat. Add about half of the sirloin strips to the skillet and brown them quickly on both sides.

   • Remove the browned meat and add the remaining batch to the skillet.
   • Brown the final batch and remove the slices from the skillet.

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1. 

   1

   Add the onion, garlic and mushrooms. Chop up two medium onions and finely chop the garlic. Slice the mushrooms. Add them all to the same skillet you were browning the meat in. Stir occasionally until the onions are tender and look slightly translucent.

2. 

   2

   Add beef broth and Worcestershire sauce. Once the onions are tender, stir one cup of the beef broth in with the vegetables. Reserve the remaining ½ cup of broth. Add the salt and Worcestershire sauce to the skillet. Bring this to a boil, then cover and reduce the heat to a simmer.

   • Allow the dish to simmer for about 15 minutes while you prepare the rest of the ingredients.

3. 

   3

   Combine the remaining broth with the flour. Once they are well-mixed, add them to the skillet and bring the mixture to a boil, then reduce to a simmer. Add the browned sirloin strips back to the skillet, then stir in the sour cream.

   • Continue to simmer the mixture, stirring it frequently, while you prepare the egg noodles.
   • Do not allow it to boil.^[3]

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1. 1

   Boil water and cook the egg noodles. Bring a pot of water to a rapid boil and then add the egg noodles. Directions differ from brand to brand, so check the packaging to see how long you need to boil the pasta.

   • Cook the noodles until they are ready.
   • Remove them from the heat and drain well.

2. 2

   Plate the noodles and spoon the beef mixture over them. Divide the drained noodles up into 6 even portions and put them on serving plates. Pour a large spoonful of the beef mixture over each portion of egg noodles.

   • Garnish with parsley (optional).

3. 

   3

   Serve the dish. Once you've prepared each plate, serve them immediately. You can serve the dish alone or along with some crusty French bread. Put any leftovers in a container with an airtight lid.

   • Store in the refrigerator and consume within 2 days.

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Add New Question

• Question

  Where does this dish originate from?

  

  Virago Phoenix

  Community Answer

  This dish was created in Russia in the mid-nineteenth century, and has since become popular around the world.

• Question

  After we cook the beef, what do we do with it? Do we put is aside on a dish first, or do we add the onion to the beef and cook them together in the skillet?

  

  You will brown the beef and remove all of it from the skillet. You won't add the meat back into the skillet until the end, right before you put the sour cream in. Then the dish will simmer for 15 minutes.

• Question

  How many servings would this be for?

  

  This recipe will make 6 servings.

• Question

  Do I boil the beef first before browning it?

  

  Virago Phoenix

  Community Answer

  You don't have to boil the beef first before you brown it, but if you want the meat to be really tender, that would be a very good idea.

• Question

  I only have eye of round and its almost 1 lb. Also, we don't do mushrooms. Can I use this cut of meat and just cut back on some of the ingredients? How shall I do this with what I have?

  

  1 lb eye of round would be just fine (if anything, it's a shame to use such good meat on a stew). I think you could skip the mushrooms without any trouble (though an aficionado would insist they're vital to stroganoff); you might want to reduce the broth by a quarter cup or so, and/or thicken it with cornflour if you end up with too much for your own taste. Other than that you shouldn't need to make any special adjustments.

• Question

  I don't have beef broth, only chicken and some beef gravy mix. Can I use that?

  

  Chicken broth is fine in a pinch. Beef gravy mix would change the texture too much.

• Question

  Can I freeze this dish?

  

  Yes, you can freeze this dish and later reheat it once you wish to eat it. Make sure to not re-freeze the dish a second time, since it includes animal produce.

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About This Article

Article Summary X

To make beef stroganoff, first prepare the beef by slicing it into small strips and cooking it in a skillet over medium-high heat until the meat is browned. Then, remove the beef from the skillet before adding onion, garlic, and mushrooms to the same skillet. Cook the veggies until the onions are translucent. Next, pour the rest of the ingredients for the sauce into the skillet and add the beef back in, as well. Bring the mixture to a boil, then let it simmer for 10 minutes. For more tips, like how to serve beef stroganoff, keep reading!

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Source: https://www.wikihow.com/Make-Beef-Stroganoff

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