Imen Dridi This Beef Stroganoff recipe features scotch fillet steak, mushrooms, onions, and sour cream. It takes 30 minutes to prepare and serves 4.
Try More Julia Child Recipes:
🧡 Why You’ll Love This Beef Stroganoff Recipe:
- Flavorful: The combination of tender steak, savory mushrooms, and rich sour cream creates a deeply satisfying taste experience.
- Quick and Easy: With a total preparation time of just 30 minutes, this recipe is perfect for busy weeknights when you want a delicious meal without the hassle.
- Versatile: Serve over pasta or egg noodles for a classic presentation, or customize with your favorite side dishes for a meal that suits your taste.
- Comforting: Warm, hearty, and comforting, this Beef Stroganoff is the ultimate comfort food that will leave you feeling cozy and satisfied.
- Crowd-Pleaser: Whether you’re cooking for family or entertaining guests, this dish is sure to impress with its delicious flavors and elegant presentation.
❓ What Is Julia Child Beef Stroganoff Recipe?
Julia Child Beef Stroganoff is a classic dish made with tender steak, mushrooms, onions, and creamy sour cream sauce. It boasts a rich, savory flavor and a velvety texture, making it a comforting meal. Named after the influential chef Julia Child, it’s a beloved recipe in many households.
🥩 Julia Child Beef Stroganoff Ingredients
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye 2 tbsp vegetable oil , divided
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms , sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500 ml beef broth , preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper
SERVING:
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped chives , for garnish (optional)
🍲 How To Make Julia Child Beef Stroganoff
- The steaks should be 3/4cm / 1/3″ thick when flattened with your fist. Slice 5mm / 1/5″ strips (cut long ones in half) and remove fat.
- Season with salt and pepper.
- Heat 1 tablespoon oil in a large skillet on high. Spread half the beef in the skillet quickly using tongs. Leave for 30 seconds to brown. Turn beef rapidly (as best you can). Brown without touching for 30 seconds. Remove to plate immediately. Do not worry about pink bits or raw insides.
- Pour in remaining 1 tbsp oil and repeat with beef.
- Reduce heat to medium-high. Add butter, melt. Add onions, sauté 1 minute, then mushrooms.
- Turn mushrooms golden. Scrape fry pan bottom to remove golden crumbs (flavor!).
- Cook flour for 1 minute, stirring.
- Add half the broth and mix. Add remaining broth after incorporating.
- Stir, then add mustard and sour cream. Sour cream will “melt” as it cooks, so stir until combined.
- Simmer then lower heat to medium low. Adjust salt and pepper to taste after 3–5 minutes, when it thickens to pouring cream.
- Add beef and plate juices. Remove from stove after 1 minute of simmering.
- If desired, sprinkle chives over pasta or egg noodles.
💭 Recipe Tips:
- Use tender cuts of beef like rib eye or sirloin for optimal texture.
- Avoid overcooking the beef to prevent toughness.Adjust sour cream quantity to taste, balancing richness without overpowering flavors.
- Thicken the sauce gradually with flour to achieve desired consistency.
- Experiment with spices like paprika or garlic for added depth of flavor.
🥗 What To Serve With Beef Stroganoff?
Serve Beef Stroganoff with classic accompaniments like buttered egg noodles or fluffy rice to soak up the creamy sauce pair with a side of steamed vegetables or a fresh green salad for a balanced and satisfying meal.
🎚 How To Store Leftovers Beef Stroganoff?
- Refrigerator: To store Leftovers Beef Stroganoff, refrigerate it in an airtight container for up to 3 days.
- Freezer: To freeze Leftovers Beef Stroganoff portion it into freezer-safe containers leaving room for expansion and freeze for up to 3 months.
🥵 How To Reheat Leftovers Beef Stroganoff?
- In The Oven: Transfer Leftovers Beef Stroganoff to an oven-safe dish, cover with foil and bake at 350°F for 15-20 minutes.
- In The Sous Vide: reahet Leftovers Beef Stroganoff and immerse in a water bath at 140°F for 30 minutes.
FAQ’S
Can Beef Stroganoff Be Made Ahead Of Time?
Yes, Beef Stroganoff can be made ahead of time prepare the dish as usual, then refrigerate it in an airtight container for up to 3 days. Reheat before serving.
How Do You Thicken Beef Stroganoff Sauce Without Flour?
To thicken Beef Stroganoff sauce without flour, use cornstarch or arrowroot powder mixed with water. Add the mixture gradually to the sauce while stirring until desired thickness is achieved.
Can Beef Stroganoff Be Made In A Slow Cooker?
Yes, Beef Stroganoff can be made in a slow cooker. Simply brown the beef and sauté onions and mushrooms, then transfer everything to the slow cooker with broth and spices. Cook on low for 6-8 hours.
What Are The Best Cuts Of Beef For Beef Stroganoff?
The best cuts of beef for Beef Stroganoff are tender cuts like sirloin, ribeye, or fillet. These cuts ensure a melt-in-your-mouth texture when cooked properly.
Try More Julia Child Recipes:
- Julia Child Prime Rib Recipe
- Julia Child Chicken With 40 Cloves Of Garlic
- Julia Child Stuffed Mushrooms
Julia Child Beef Stroganoff Nutrition Facts
Serving:243g
- Calories:586cal
- Carbohydrates:9g
- Protein:37g
- Fat:44g
- Saturated Fat:24g
- Cholesterol:125mg
- Sodium:449mg
- Potassium:1035mg
- Fiber:1g
- Sugar:3g
- Vitamin A:485IU
- Vitamin C:4mg
- Calcium:57mg
- Iron:3.7mg
Julia Child Beef Stroganoff
Description
This Beef Stroganoff recipe features scotch fillet steak, mushrooms, onions, and sour cream. It takes 30 minutes to prepare and serves 4.
Ingredients
SERVING:
Instructions
- Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice 5mm / 1/5″ strips (cut long ones in half) and remove fat.
- Season with salt and pepper.
- Heat 1 tablespoon oil in a large skillet on high. Spread half the beef in the skillet quickly using tongs. Leave for 30 seconds to brown. Turn beef rapidly (as best you can). Brown without touching for 30 seconds. Remove to plate immediately. Do not worry about pink bits or raw insides.
- Pour in remaining 1 tbsp oil and repeat with beef.
- Reduce heat to medium-high. Add butter, melt. Add onions, sauté 1 minute, then mushrooms.
- Turn mushrooms golden. Scrape fry pan bottom to remove golden crumbs (flavor!).
Cook flour for 1 minute, stirring. - Add half the broth and mix. Add remaining broth after incorporating.
- Stir, then add mustard and sour cream. Sour cream will “melt” as it cooks, so stir until combined.
- Simmer then lower heat to medium low. Adjust salt and pepper to taste after 3–5 minutes, when it thickens to pouring cream.
- Add beef and plate juices. Remove from stove after 1 minute of simmering.
- If desired, sprinkle chives over pasta or egg noodles
Notes
- Use tender cuts of beef like rib eye or sirloin for optimal texture.
Avoid overcooking the beef to prevent toughness.
Adjust sour cream quantity to taste, balancing richness without overpowering flavors.
Thicken the sauce gradually with flour to achieve desired consistency.
Experiment with spices like paprika or garlic for added depth of flavor.
