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.

Seared steaks ready to be sliced for serving

I hope you enjoy this recipe as much as I did.

As always, thank you for Spending Time in My Kitchen!

Beef Stroganoff

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Add an additional 5 hours for cooking sous vide

Ingredients

2.5 lbs Tri-Tip loin strips (from Costco)
32 oz chicken stock
2 – .25 oz packets unflavored powdered gelatin.
Salt and pepper
3 Tbl paprika
4 Tbl grapeseed oil (you can use canola or vegetable if not available)
16 oz button mushrooms, quartered
10 oz pearl onions, frozen
1 shallot, thin slices
4 sprigs fresh thyme
2 tsp soy sauce
1 tsp Fish sauce
3 tsp Worcestershire sauce
3 tsp Dijon mustard
2 cups Dry white wine.
2 cups sour cream

Directions

Sous Vide
Vacuum bag your steaks or use zip lock bags and remove air
Set temp on sous vide to 129°; set timer for 5 hours.
Treatment of Steaks
Put 2 Tbl of paprika, 1 Tbl of kosher salt, and pepper into a small bowl. Stir and rub all over steaks.
Heat cast iron pan till very hot and brown the steaks. Remember, we only want to get a little crust on the steaks. They have already been cooked to temp/medium rare in the sous vide.
Let steaks rest until ready to slice to place into sauce mixture as directed below.
Basic Preparation
Pour stock in a small bowl and lightly stir in gelatin. Set aside.
Cut mushrooms into quarters. Put oil into pan and saute on medium heat. Before mushrooms have browned add 2 Tbl of butter and pearl onions. Continue cooking on medium heat until well browned.
Add shallots and thyme, 1 Tbl paprika, soy sauce, fish sauce, Worcestershire sauce, mustard. Stir and cook for 2 minutes. Add wine and reduce till very small amount left. Take off heat.
Add stock and gelatin to a separate pan. Stir and simmer at medium to heavy simmer for 2 minutes. Take off heat.
Add sour cream to a separate bowl. Slowly whisk in the hot stock mixture as to not break the sauce and to emulsify completely.
Pour sour cream/broth mixture into pan with vegetables and stir until combined.
Taste sauce mixture. Salt and pepper to taste. Add some red pepper flakes, if you want a little kick! Put the pan back on the heat and lightly simmer.
Slice steaks into 1/4 to 1/2 inch slices and place them into the sauce mixture. Let sit in the pan until the meat is warmed.
Mix sauce/meat mixture with egg noodles, spaghetti squash, or riced cauliflower as desired. I actually liked it by itself with just the mushrooms and pearl onions.
Whichever way you choose, it’s time to plate and enjoy!

Notes

If you are not going to sous vide the steak. Still rub the steaks as directed above. Add some oil to cast iron pan. Get it nice and hot! Add the steaks and cook until well browned with an internal temperature of 125°. The sliced steaks will continue to cook when placed into the sauce and will be a nice medium rare when served.