Every family has their own version of beef stroganoff. Growing up, my mum served hers over pappardelle or fettuccini. Hubby swears by rice because thats how his mum made it. And I was enlightened when someone told me their mum served hers over mashed potato! Genius! In my house, much to my kids dismay, I serve mine over cauliflower rice because Im calorie conscious during the week BUT I put a lot of love and care into my beef strog, slow cooking the beef until it is tender and falling apart. It does take more time, but it is so worth it, and if youre off to work for the day, a slow cooker can do most of the job for you!
Beef stroganoff sounds and looks like quite a rich and heavy dish but I love the acidic element brought in by the addition of Worcestershire sauce and sour cream. It brightens and lightens it all up so you dont have that uncomfortably full feeling after eating it. For years I couldnt manage to cook beef strog without ruining it when I added the sour cream. It would always curdle and leave me with the unappetizing appearance of little white blobs throughout the sauce. Hubby of course never mentioned it, instead chowing down and telling me it was delicious every time when it obviously wasnt! Actually he has never ever given me negative feedback about my cooking, which is very kind because Ive made plenty of kitchen mistakes over the years! #kitchennightmares. “You dont bite the hand that feeds you” was what he told me one day after I questioned him about it. Clever man. I guess that could be the one of the keys to a happy marriage: making your partner feel appreciated and valued even when they stuff up! In fact, especially when they stuff up. Dont get me wrong, its not all roses in my house, I have two boys who are definitely not afraid to tell me if something is “yucky”. Those two are very good at bringing me back down to earth!
Ive written this recipe for a double serve. That is, it will feed my family of 4 (2 parents + 2 kids) for 2 nights in a row. I love doing this as it means for all the effort and time I put into slow cooking the first night, I get the following night off cooking. #kitchenhacks This recipe does need time to cook down the chuck steak into that fall apart meat we all love, if you happen to be home, this is great, but most of us work for a living and this is just not practical. Enter the slow cooker: this thing is your best friend when youre time-poor. You can get so much flavour out of these things with really minimal effort. A few minutes prep in the morning (or even the night before), and you will reap the reward of coming home to a house filled with the most beautiful aroma of a slow cooked stew, and you havent even been there for most of it! Using a slow cooker, you can brown the meat, and throw everything in except the mushrooms, sour cream and herbs. When you get home, simply add those final touches and boil up your chosen starch and token greens. Hey, if you really want to make it simple, why not just serve with some crusty bread? Divine!
Step 1- Season the flour generously with salt and pepper in a bowl, then toss through the chuck steak so that every piece is evenly coated.
Step 2- Brown the pieces of beef in the oil a large heavy based pot over medium heat (I like cast iron) in batches, remove and set aside.
Step 3- In the same pot, saute the onion until soft. Add the garlic and stir for a further 30 seconds, then add in the tomato paste, Worcestershire sauce and paprika and stir through to cook out for a further 30 seconds.
Step 4- Add back the beef pieces and any juices and top with beef stock so that the meat is covered. Bring to the boil, then cover with the lid and turn down the heat to a simmer. Cook until the meat is tender and falling apart. This should take about 2 hours. During the last 10 minutes, add the mushrooms and cook through. If using a slow cooker, brown the meat, then throw in everything else except the mushrooms, sour cream and fresh herbs and cook on low for 8 hours.
Step 5- Turn the heat off and allow the pot to cool. Then stir through the sour cream and gently bring back to a low simmer. Do not bring it back to the boil or it will curdle. Taste and season with salt and pepper
Step 6- Spoon over the starch of your choice. Mid-week I use cauliflower rice, but this is beautiful over pasta or rice. Top with chopped parsley or chives.
Keep Stroganoff Sauce from Curdling Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.
Given the weather and general mood, I suspect that many of you have shifted into Soup Mode (except our editor-in-chief, Jordan Calhoun, a slightly misguided soul who maintains soup is “not a meal”). Soup Mode is good, as is its cousin, Creamy Sauce Mode, the mode where one feels inclined to drown proteins and vegetables in a luscious, often dairy-based sauce, and pile the whole mess on some noodles or rice. Both modes benefit from a little sour cream (or crème fraîche), but there is a right way to do it.
Grab a heat-safe bowl and add your cold ingredient to it. Slowly add a couple of small ladlefuls of the soup or sauce, one at a time, to the cold ingredient, whisking briskly to combine. Then add the tempered mixture back to the big pot of soup or sauce, whisking once more to create a smooth, creamy look and feel. Latest
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Adding a dollop of Daisy to your cream-of-whatever soup or beef stroganoff sauce is an easy way to give it a luscious body and creamy texture, but adding fridge-cold sour cream to a big, bubbling pot of hot soup or pan of sauce can cause the proteins to coagulate, curdling the cream and giving your dish an unappealing split appearance. But there is an easy way to avoid all of this. You just have to temper.
Tempering is the act of slowly adding a hot ingredient to a cold one, to raise its temperature and make it more compatible with the overall dish. This is commonly done when adding eggs to custards and pastry creams (to prevent them from scrambling), but it’s just as valuable in comforting savory dishes. (Do not confuse this with tempering chocolate, a method where the chocolate is heated and cooled to stabilize the fat to give it a shiny appearance and prevent blooming.)
Every family has their own version of beef stroganoff. Growing up, my mum served hers over pappardelle or fettuccini. Hubby swears by rice because thats how his mum made it. And I was enlightened when someone told me their mum served hers over mashed potato! Genius! In my house, much to my kids dismay, I serve mine over cauliflower rice because Im calorie conscious during the week BUT I put a lot of love and care into my beef strog, slow cooking the beef until it is tender and falling apart. It does take more time, but it is so worth it, and if youre off to work for the day, a slow cooker can do most of the job for you!
Beef stroganoff sounds and looks like quite a rich and heavy dish but I love the acidic element brought in by the addition of Worcestershire sauce and sour cream. It brightens and lightens it all up so you dont have that uncomfortably full feeling after eating it. For years I couldnt manage to cook beef strog without ruining it when I added the sour cream. It would always curdle and leave me with the unappetizing appearance of little white blobs throughout the sauce. Hubby of course never mentioned it, instead chowing down and telling me it was delicious every time when it obviously wasnt! Actually he has never ever given me negative feedback about my cooking, which is very kind because Ive made plenty of kitchen mistakes over the years! #kitchennightmares. “You dont bite the hand that feeds you” was what he told me one day after I questioned him about it. Clever man. I guess that could be the one of the keys to a happy marriage: making your partner feel appreciated and valued even when they stuff up! In fact, especially when they stuff up. Dont get me wrong, its not all roses in my house, I have two boys who are definitely not afraid to tell me if something is “yucky”. Those two are very good at bringing me back down to earth!
Step 5- Turn the heat off and allow the pot to cool. Then stir through the sour cream and gently bring back to a low simmer. Do not bring it back to the boil or it will curdle. Taste and season with salt and pepper
Step 4- Add back the beef pieces and any juices and top with beef stock so that the meat is covered. Bring to the boil, then cover with the lid and turn down the heat to a simmer. Cook until the meat is tender and falling apart. This should take about 2 hours. During the last 10 minutes, add the mushrooms and cook through. If using a slow cooker, brown the meat, then throw in everything else except the mushrooms, sour cream and fresh herbs and cook on low for 8 hours.
Step 2- Brown the pieces of beef in the oil a large heavy based pot over medium heat (I like cast iron) in batches, remove and set aside.
Can you freeze beef stroganoff with sour cream?
FAQ
How do you stop cream curdling in beef stroganoff?
How do you keep sour cream from curdling when cooking?
How do you add sour cream to soup without curdling it?
How do you fix curdled sour cream in sauce?
Can you add sour cream to Stroganoff?
Sour cream is a classic ingredient in stroganoff, but you’ll want to incorporate it correctly into the gravy. When you add the sour cream, it can curdle if the mixture is too hot. To avoid this problem, do not add the sour cream directly to the hot pan. Instead, remove the skillet from the heat and add the sour cream while quickly stirring.
Is it healthy to have sour cream?
Sour cream is made from fermenting cream from dairy milk with lactic acid bacteria. This rich, slightly art condiment is often used as a topping for tacos and baked potatoes or thickened baked goods. Sour cream is made with slim milk and additives like food starch and gum for thickness. It does not have much health significance.
How do you keep sour cream from curdling?
If you put sour cream in a hot liquid right away, it will curdle. Temper the sour cream by swirling a little of the hot liquid into it, then adding the warmed sour cream mixture to the pan to prevent curdling. The classic accompaniment to this recipe is buttered egg noodles (see below for details on our taste).
How to thicken beef stroganoff?
After opening the sour cream, you may see some liquid separation. You have the option of pouring the liquid away or stirring it back in. To prevent curdling, add 1 tablespoon flour to 1/2 cup sour cream used as a thickening. What happened to my beef stroganoff?