Beef stroganoff is usually a pretty quick recipe to make (check out my easy steak stroganoff recipe), but cooking beef fast, usually requires a more expensive cut of meat. I wanted to create a stroganoff using a less expensive cut of meat, but for it still to be tender and have bags of flavour. Now, usually stroganoff is a very creamy sauce, and not cooked with stock. But cream - and especially sour cream - doesn’t hold up well to being slow cooked, particularly if it’s the only liquid. So, for this recipe, we’re slow cooking the beef, until beautifully tender, in stock, with the addition of some bold flavours, such as Dijon mustard, Worcestershire sauce and plenty of garlic. Only after this slow-cooking stage do we add the cream. We need enough stock to just cover the beef and mushrooms, but not too much. If we have too much stock, the sauce will be thinner, and the beef will get lost in far too much sauce - especially once we add in the double cream and sour cream. Look at that beautiful glossy sauce 😍
🥩 What is the best cut of beef to use?
Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm.It’s a tough but very flavourful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Silverside (bottom round) – comes from the hindquarter – just above the back leg.It’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock to cook it in. It’s good for slow cooking, but must be cooked with enough moisture/liquid so doesn’t dry out and become tough.
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