Beef strogonoff was one of my favorite meals growing up. It was warm, creamy, very filling, and was made with pasta, which almost always makes it a win in my book. After I had been moved out for a few years I remembered the dish and decided to make it for my husband. I hyped up the dish to him and was so excited to have it again, I couldn’t believe it had been so many years and that I had forgotten a favorite dish! Well the resulting dish was…underwhelming to say the least. This mix of cream of mushroom soup and ground beef was not what I had been craving and hoping for. My only defense for not realizing this before I cooked the dish was that I thought, and hoped, nostalgia might win out any reservations about the ingredients of the dish.
So I set out to make a better beef strogonoff. Using the traditional flavors but in their fresher form, I eventually landed on this recipe. Many years of playing with and then ignoring the existence of this recipe, and then craving and attempting again is what brought us to today. The dish still gives me that nostalgic feeling but with better ingredients and flavor.
Mise en place all of your ingredients first. This dish does not take long to make.
First sauté your mushrooms, garlic, and shallots in 1tbsp. olive oil over medium-high heat. Once cooked through remove from the pan and put in a separate bowl. In the same pan, still over medium-high heat, add your sirloin, salt, pepper, parika, and ground or fresh thyme. Cook until the outside of your sirloin is seared and the bottom of the pan is beautifully brown and begging to be deglazed.
Start a large pot of water over high heat for your pasta. ALWAYS salt your pasta water!
Deglaze your pan with red wine.
Side note: You don’t have to use red wine, you can just add more beef broth, but the wine adds a much deeper and complex flavor and cooks out so no harm done.
Reduce the wine by 1/2.
Your water should be boiling now, go ahead and add the pasta, stirring occasionally.
Once the wine has reduced by 1/2, stir in your beef broth. Bring back to a simmer and then whisk in your cornstarch slurry and dijon mustard.
Add the mushrooms and shallots back to your pan and give the sauce time to thicken over medium-heat.
Once the sauce has started to thicken, temper your sour cream so it doesn’t separate when you add it to the hot sauce.
By this I mean, while whisking slowly add hot sauce to your sour cream to bring it up to temperature.
Take the sauce off the heat and stir in your sour cream.
Strain the pasta, it should be al dente.
Mix the pasta into the sauce.
Top with chopped chives and enjoy!
Prep: 10 minutes
Cook: ~30 minutes
- 1 Shallot
- 1tbsp. Olive oil
- 2 Cloves garlic, minced
- 2 Sirloin steaks, cubed
- 1c. Red wine *optional*(I prefer Merlot)
- 2c. Beef broth
- 1sm. pckg Mushrooms, cubed
- 2tbsp. Dijon mustard
- 1tsp. Paprika
- 1/2tsp. Ground thyme
- 2tbsp. Cornstarch slurry (2tbsp cornstarch, 2tbsp. cold water)
- 5tbsp. Sour cream
- 1box Pasta
- 2tbsp. Chives, chopped
- Start a large pot of water for pasta, salt your pasta water!
- Over medium-high heat add the olive oil to a large sauté pan.
- Add the mushrooms, shallot, and garlic to the olive oil and sauté.
- Remove the mushroom mixture from the pan and set aside.
- In the same pan add the cubed sirloin, paprika, thyme, salt, and pepper.
- Sear the sirloin on all sides.
- Deglaze with red wine.
- Reduce the wine by 1/2
- Start pasta in the large pot of pasta water.
- Add the beef broth to the wine and sirloin.
- Mix the cornstarch slurry, mustard, and mushroom mixture back into the sauté pan with the sirloin and beef broth.
- Simmer until thickened.
- Temper sour cream by slowly whisking the hot sauce into the sour cream to bring up to temperature.
- Take sauce off the heat and mix in sour cream.
- Strain pasta and mix into sauce.
- Top with chives and enjoy!