Served over mashed cauliflower, it’s the perfect comfort food. And as long as you reheat them carefully, the leftovers are very good too. My friend Irina is of Russian descent. Her cooking is rich and wonderful, and she confirms that the Russians do love adding sour cream to their dishes - and plenty of it. I’ve been making this easy beef stroganoff a lot lately (I also make a very tasty chicken stroganoff, by the way). It’s such a wonderfully rich and creamy comfort food. I change it up by increasing the vegetables I use - I add extra mushrooms and onions compared with the classic recipe.
Ingredients
You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Sirloin strips: You can splurge and use tenderloin for truly tender beef, but I usually go with sirloin. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Avocado oil: An excellent neutral-tasting cooking oil with a high smoke point. Ghee is another tasty option. Veggies: I use lots of onions, garlic, and mushrooms. Sour cream: It’s best to use full-fat sour cream for the richest and tastiest result. Chopped parsley: Used purely for garnish, so it’s optional.
Instructions
Making my version of beef stroganoff is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Cook the meat. Season the beef and cook it in avocado oil until no longer raw, then transfer it to a plate. Cook the vegetables. In the same skillet, cook the onions, mushrooms, and garlic with salt and pepper. Add the sour cream. Add the beef back to the skillet. Reduce the heat and stir in the sour cream.
Expert tips
Removing the sour cream from the fridge at the start of cooking will help it warm up a bit, reducing the risk of it curdling when you add it to the hot dish. It also helps to reduce the heat and allow the skillet to cool off before mixing it in.When you add the sour cream, you’ll notice that the dish immediately takes on a grayish hue. One way to overcome that is by adding a little Worcestershire sauce to the dish. However, don’t add too much, or the dish will taste too vinegary. Start with one teaspoon and taste to see how it affects the flavor.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Instead of cooking the dish in avocado oil, you can use ghee. I also like to use duck fat - it’s so very flavorful.You can experiment with adding more seasonings to this dish. Good options include paprika and dried thyme.While nontraditional, try adding a handful of wild mushrooms instead of some of the white (or cremini) mushrooms. I love the flavor they add to the dish.
Serving suggestions
This dish is often served on top of noodles. But I skip the starch and serve it over mashed cauliflower. It’s really good! You can also serve it on top of spaghetti squash noodles. I also like to add a side of a bright green veggie such as roasted broccoli, steamed asparagus, or sautéed spinach. It makes for a prettier presentation. This dish, though utterly delicious, is not exactly pretty to look at.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. When reheating them, do so very gently, to avoid drying out the meat and curdling the sour cream. I reheat the leftovers in the microwave, covered, on 50% power.
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