This recipe for beef stroganoff with stew meat is creamy, rich, and satisfying. It’s the perfect winter comfort food, that’s hearty and full of flavour. Fill your home with the delicious aromatic smells of mouth-watering beef and mushrooms, as it slowly cooks to perfection. This delicious beef stroganoff can be served with pasta, rice or mashed potatoes.
About This Recipe
- This beef stroganoff with stew meat is hearty, rich and full of flavour.
- Budget friendly.
- A great winter comfort food.
Beef stroganoff is a Russian dish. The first ever published recipe is was in 1871 by Elena Molokhovets in her cook book titled “A Gift To Young Housewives.” This cookbook was popular in both the 19th and 20th century Russia.
The original recipe is very simple and is reported to have been made with cubes of beef lightly dusted in flour, sautéed, and served with a sauce made from bouillon, mustard, and a little sour cream.
When choosing a cut of meat for beef stroganoff you have a variety of choices. These can include:
Prime Meat Cuts
Tender and lean cuts such as filet mignon and tenderloin are ideal for a quick meal. The meat can be thinly sliced for fast cooking, or, if preferred the steak could be cooked to your preferred doneness, sliced and then added to the beef stroganoff sauce.
Choice Meat Cuts
Moderately flavourful cuts such as sirloin and rump steak can also be used. These take a little longer to cook than the more expensive cuts but, will give the dish more flavour. The meat can be thinly sliced which will help reduce the cooking time or, cut into even sized cubes for a chunky meaty dice.
Budget Meat Cuts
You can use stew meat for beef stroganoff. Stewing meat like gravy beef or chuck steak should not be overlooked. These are tough and require long slow cooking over several hours, to produce a tender meat and a dish full of flavour.
Another budget friendly meat is ground beef (or hamburger meat) which can be cooked as is or shaped into meatballs.
This beef stroganoff with stew meat recipe uses gravy beef.
The original beef stroganoff sauce was made with beef bouillon, mustard, and sour cream.
There are, however, many variations to this, and depending on the recipe, the sauce could be made with a good homemade beef stock (broth) or, homemade or canned cream of mushroom soup or, French onion soup mix or, brown gravy mix. Then there are beef stroganoff recipes without any of these and just use plain water with seasonings.
In addition to the liquid base the sauce could include onions and mushrooms for added texture and flavoured with one or more of the following ingredients: mustard, Worcestershire sauce, bandy, red wine, tomato paste, soy sauce, garlic or tarragon and seasoned with salt and pepper.
The beef stroganoff sauce is usually finished with a dairy based ingredient usually sour cream, but this can be replaced with milk, cream, natural yoghurt, cream cheese, crème fraiche or condensed milk.
Any of the following can be used instead of sour cream: almond milk, natural yoghurt, coconut milk,
evaporated milk, condensed milk, creme fraiche, cream and
Yes, it can frozen. To freeze place into a plastic container, leaving about a 21/2 cm (1 inch) space from the top (this will allow for expansion as it freezes). Cover, seal, label and freeze. Can be frozen for up to three months.
Yes, it can be reheated. Allow it to thaw overnight in the fridge, or leave it out for 5 - 6 hours at room temperature. Place in a pot and heat gently, or use the microwave oven.
What To Have With Beef Stroganoff With Stew Meat?
There are many things that you can serve with beef stroganoff:
- Steamed white rice,
- Egg noodles,
- Pasta: fettuccine, tagliatelle,
- Steamed or roast veggies,
- Leafy green salads,
- Greek tomato and cucumber salad
- Cauliflower mashed potatoes,
- Fresh homemade buns,
- Braised red cabbage,
- Hot chips either baked or deep fried,
- Steamed broccoli, beans or asparagus,
- Steamed butternut pumpkin,
Easy Beef Stroganoff With Stew Meat
- 500 grams mushrooms washed and thinly sliced
- 5 ½ tablespoons olive oil extra virgin
- 1 kg gravy beef fat removed, thinly sliced and lightly salted
- 200 grams brown onion thinly sliced
- 1 teaspoon garlic paste
- ½ cup red wine
- ½ cup water
- ¼ teaspoons chicken stock powder or beef sock powder
- 1 cup fresh cream
- ¼ cup sour cream
- 3 tablespoons dark soy sauce
- 2 tablespoons cornflour optional
- In a large deep fry pan, heat 1 tablespoon of olive oil, then add the sliced mushrooms, and fry on low to medium heat, until the mushrooms change colour and become soft, this will take about 3-5 minutes.
- When done, transfer the cooked mushrooms and any juice you get from them to a bowl, and put aside for later.
- In the same pan cook the meat in two batches: Heat 1 tablespoon of olive oil, add quarter of the thinly cut gravy beef and fry until brown all over. Transfer the meat and juices to a plate. Repeat for the remaining meat.
- Add a little more oil (about ½ teaspoon) to the fry pan. Add the sliced onions and garlic. Fry for 2 -3 minutes, or until the onions become soft.
- Return all the browned meat and its juices to the pan with the onions. Add the red wine, water and 2 tablespoons of soy sauce and stock powder, bring to the boil, cover with a lid, then reduce the heat.
- Allow meat to simmer for about 1 hour, or until the meat is soft and tender.
- Once the meat is tender and soft, stir in the cooked mushrooms, fresh cream, and sour cream to the meat. Gently simmer for about 5 minutes, taste for salt – adding the remaining soy sauce and a little salt if needed. Season with freshly ground pepper.
- If you think the sauce is too thin and would like a thicker sauce, you can mix 2 teaspoons of cornflour with a little water and slowly pour and stir this into the Stroganoff, allow to cook for a minute on medium to low heat until the sauce thickens.
- Serve with pasta, salad, or steamed vegetables.