The best part about this stroganoff is the steak. Growing up we always had stroganoff with ground beef, over noodles. Since I didn’t like the ground beef over noodles combination, I was convinced stroganoff wasn’t for me. It wasn’t until a few years ago when I went to someones house and had steak stroganoff served over rice that I realized it was actually a good meal.
Like any recipe that involves steak, the higher quality cut of meat you use, the better your meal will taste. With my stroganoff I’ve found that tri-tips, New York Strip steaks, and ribeyes are all good options. Typically, I’ll use whichever one I can find on sale.
A few things I’ve learned from cooking this meal multiple times: Sear the steak on high heat, and try not to over cook it. Get as close to caramelizing the onions and mushrooms before adding the sauce. Also, cool your sauce before adding the sour cream so that it does not crack.
- 1 lb steak cubed
- 2 tbsp canola oil
- 1 yellow onion chopped
- 1 cup sliced white mushrooms
- 1 cup sour cream
- 1 can cream of mushroom
- 1 can beef broth
- 1/2 tbsp black pepper
- 2 tsp salt
- 1/4 cup red wine
- Heat cast iron pan on high heat. Coat with oil.
- add cubed steak. sear each side for 30 seconds or until crust forms. Remove steak from pan and set aside.
- Add chopped onion and mushrooms. Cook until onion is just starting to become caramelized.
- Add the steak back into the pan. Add beef broth, wine, and cream of mushroom.
- let simmer until the onions and mushrooms are fully cooked and easy to cut with serving spoon.
- Remove pan from heat. Let cool slightly before adding the sour cream.