One of my all-time favorite meals is Beef Stroganoff. I always looked forward to Stroganoff night at the Frank Family Dinner Table. Stroganoff just seemed to be the perfect comfort food! It usually meant beef topped off with a flavorful cream sauce over egg noodles.
With some tips from a recipe I read from J. Kenji López-Alt on Serious Eats, I think I came up with something that gave my old family recipe a step up.
There were two tips that I thought worked well. One was to cook the steaks whole and not cut them into strips to brown. The other tip was to use unflavored gelatin to thicken the sauce. What, you say?? No flour to thicken the sauce?? I think using the gelatin had a real positive effect on enhancing the body and quality of the sauce and the overall taste of the dish.
I have been loving my sous vide, so I thought I would try ensuring a tender steak by cooking it sous vide for 5 hours. It worked like a dream.
Also, to keep the meat tender, I did not brown the meat in strips, which is typical in making stroganoff. After the sous vide, I seared the individual steaks in a very hot cast iron pan and then sliced them prior to serving resulting in a very tender bite.
Typically, I would use egg noodles for my stroganoff, but if you’re trying to keep on your keto diet, try spaghetti squash if you feel like noodles, or riced cauliflower to take the place of rice. Also, using the gelatin keeps those carbs away by not having to add flour to thicken your sauce.
I hope you enjoy this recipe as much as I did.
As always, thank you for Spending Time in My Kitchen!