Stroganoff Sauce
Stroganoff Sauce - kvalifood.com
The classic sour cream and mushroom sauce for beef stroganoff. Onions and mushrooms cooked with optional brandy, beef stock, mustard, and sour cream. Serve over mashed potatoes, egg noodles, or fried potato wedges.
Ingredients
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 225 g cremini (or button) mushrooms, sliced
- 1 garlic clove, minced
- 1 tbsp all-purpose flour
- 60 ml brandy (or dry white wine), optional
- 250 ml beef stock
- 1 tsp Dijon mustard
- 150 g sour cream (or creme fraiche)
- salt, to taste
- black pepper, to taste
- flat-leaf parsley, chopped, for serving
Directions
Melt butter in a large skillet over medium heat. Add onion and mushrooms and cook for 7-10 minutes until softened and lightly browned. Add garlic and cook 1 minute more.
Sprinkle flour over the vegetables and stir for 1 minute. If using alcohol, pour in brandy or wine and stir, scraping the bottom of the pan. Cook until the liquid has mostly evaporated.
Add beef stock and mustard. Stir well and bring to a gentle simmer. Cook 5 minutes until the sauce thickens slightly.
Reduce heat to low. Temper the sour cream by stirring a few tablespoons of the hot sauce into the sour cream in a separate bowl, then pour it back into the pan while stirring constantly. Cook 2-3 minutes without boiling. Season with salt and pepper. Top with parsley.
Notes
For beef stroganoff: brown strips of beef tenderloin or sirloin separately over high heat, then combine with the finished sauce. Do not simmer the beef in the sauce for long or it will toughen.
Tempering prevents curdling. If using creme fraiche or proper smetana (36%+ fat), you can stir it directly into the hot sauce.
Makes sauce for 4 servings.
See Also
Smetannyi Sous (Base Sour Cream Sauce)
Mushroom Sour Cream Sauce (Griby v Smetane)
Adjika (Russian-Style)
Gorchichnyi Sous (Russian Mustard Sauce)
