Beef Stroganoff
About This Course
Beef Stroganoff is a classic Russian-inspired dish featuring tender strips of beef cooked in a creamy, savory sauce with onions, mushrooms, and sour cream. In this module, you’ll learn how to select the right cut of beef, develop a rich sauté base, and balance flavors to create a velvety sauce that coats each bite perfectly. By the end, you’ll know how to prepare a restaurant-quality Beef Stroganoff that can be served over egg noodles, rice, or mashed potatoes.
Learning Objectives
Ingredient Selection & Preparation:
How to choose ideal beef cuts (such as sirloin, tenderloin, or ribeye) and properly trim and slice them into even, bite-sized strips.
Techniques for cleaning, slicing, and preparing mushrooms, onions, and garlic to maximize flavor release.
Sautéing Fundamentals:
Maintaining optimal pan temperature for searing beef without overcooking.
Building a flavor base by sautéing onions and mushrooms to the right level of caramelization.
Sauce Development & Balancing:
Creating a roux or pan-deglazing method to thicken the sauce naturally.
Incorporating sour cream (or crème fraîche) at the correct temperature to prevent curdling.
Seasoning strategies—mustard, paprika, Worcestershire sauce—for depth and complexity.
Timing & Texture Control:
Managing cook times to ensure beef remains tender while mushrooms and onions soften.
Knowing when to add sour cream off-heat versus on low heat for optimal creaminess.
Adjusting consistency—when to thin with stock or thicken by reduction.
Presentation & Serving Suggestions:
Plating options: over buttered egg noodles, fluffy rice, or silky mashed potatoes.
Garnishing ideas—fresh parsley, chives, or dill—for color contrast and aroma.
Tips for reheating or making ahead without sacrificing texture.
Material Includes
- Printable Ingredient Checklist: Detailed shopping guide specifying beef cuts, recommended mushrooms, and pantry staples (mustard, paprika, Worcestershire).
- Step-by-Step Recipe Cards: Illustrated cards for each major step—searing beef, sautéing vegetables, building the sauce, and finishing with sour cream.
- Sauce Stabilization Reference Sheet: A chart explaining temperature ranges and techniques to prevent sauce splitting or curdling when adding dairy.
- Printable Timing & Temperature Chart: A quick-guide table showing sear times for beef strips, sauté times for onions and mushrooms, and heat levels for sauce phases.
- Hand-Drawn Illustrations: Simple line drawings on white backgrounds that depict correct knife angles for slicing beef, pan setup for sautéing, and layering of ingredients.
Requirements
- Basic Kitchen Equipment:
- Large, heavy-bottomed skillet or sauté pan (at least 10 inches in diameter).
- Chef’s knife and cutting board.
- Wooden spoon or silicone spatula for stirring.
- Tongs for flipping beef strips.
- Ingredients (Per 4 Servings):
- 1½ pounds (≈680 g) of beef sirloin or tenderloin, trimmed and cut into ¼–½" strips.
- 8–10 ounces (≈225–285 g) mushrooms (cremini or button), cleaned and sliced.
- 1 medium yellow or white onion, thinly sliced.
- 2–3 cloves garlic, minced.
- 2 tablespoons all-purpose flour.
- 1 cup low-sodium beef broth or stock.
- 1 tablespoon Dijon mustard (optional, for tang).
- 1 teaspoon sweet or smoked paprika.
- 1 cup sour cream or crème fraîche (full fat).
- 2 tablespoons Worcestershire sauce.
- 2 tablespoons butter and 1–2 tablespoons vegetable oil (for searing).
- Salt and freshly ground black pepper to taste.
- Fresh parsley or chives for garnish.
Target Audience
- Home Cooks Seeking Comfort Classics: Individuals who want to master a tried-and-true, crowd-pleasing meal that’s both elegant and comforting.
- Culinary Students & Enthusiasts: Learners curious about sauté techniques, sauce emulsification, and timing for protein-based dishes.
- Busy Professionals & Families: Anyone looking for a one-pan dish that can be prepared in under an hour and yields flavorful, restaurant-quality results.
- Food Bloggers & Recipe Developers: Creatives who want a reliable Beef Stroganoff formula to adapt or feature in content.
Curriculum
3 Lessons2h 15m
Ingredient Selection and Preparation
Choosing and Trimming Beef
Sautéing Techniques and Sauce Development
Your Instructors
uniquedevservice993@gmail.com
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€23.34
Material Includes
- Printable Ingredient Checklist: Detailed shopping guide specifying beef cuts, recommended mushrooms, and pantry staples (mustard, paprika, Worcestershire).
- Step-by-Step Recipe Cards: Illustrated cards for each major step—searing beef, sautéing vegetables, building the sauce, and finishing with sour cream.
- Sauce Stabilization Reference Sheet: A chart explaining temperature ranges and techniques to prevent sauce splitting or curdling when adding dairy.
- Printable Timing & Temperature Chart: A quick-guide table showing sear times for beef strips, sauté times for onions and mushrooms, and heat levels for sauce phases.
- Hand-Drawn Illustrations: Simple line drawings on white backgrounds that depict correct knife angles for slicing beef, pan setup for sautéing, and layering of ingredients.
