TBOIA: This is probably the first gif on here that made me seriously consider going out and buying the stuff to make it. I’m still not going to, but it made me think about it a lot more than the other gifs here.
DougEECummings: Full Recipe from [TipHero](http://tiphero.com/easy-beef-stroganoff/)
**Beef Stroganoff:**
Makes 4 – 6 servings
Prep Time: 10 minutes
Total Time: 30 minutes
**Ingredients:**
* 1 pound sirloin steak
* kosher salt, to taste
* ground black pepper, to taste
* 1 Tablespoon olive oil
* 3 Tablespoons butter, divided
* 1 cup diced onion, (about 1 small onion or ½ large onion)
* ½ pound small cremini or white button mushrooms, halved
* 2 – 3 cloves minced garlic
* ⅓ cup brandy, cognac, or other aged spirit (you could also substitute wine)
* 1½ cups beef stock
* 1 Tablespoon soy sauce
* 1½ teaspoon whole grain or dijon mustard
* 2 Tablespoons cornstarch (or 3 Tablespoons flour)
* ½ cup sour cream, crème fraîche, or Greek yogurt
* ¼ cup chopped parsley (optional garnish)
* egg noodles, cooked and buttered (for serving)
**Directions:**
1. Cut the sirloin steak into thin strips and season it with salt and pepper.
2. Heat the olive oil and 1 tablespoon of butter in a heavy skillet over medium high heat. Add the steak strips in a single layer, and let them cook undisturbed for about 1 minute to get a good sear. Flip them and cook until browned, about another 2 minutes. Remove the steak from the pan and transfer it to a separate plate.
3. Add the remaining 2 tablespoons of butter to the skillet. Add the onions and sauté for 2 to 4 minutes, or until the onions start to turn translucent.
4. Add the mushrooms, season them with salt, and cook for 5 minutes, or until the mushrooms and onions are cooked and nicely browned.
5. Add the garlic and cook for another minute or until fragrant.
6. Add the brandy (or other alcohol) to deglaze the pan, making sure to scrape up the browned bits off the bottom. Let the mixture cook for another 2 to 4 minutes until the liquid has reduced by about a third.
7. In a large bowl, whisk together the beef broth, soy sauce, mustard, and cornstarch (or flour) until smooth. Set aside.
8. Add the beef broth mixture to the skillet, and stir to combine. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
9. Turn the heat to low, and stir in the sour cream (or crème fraîche/Greek yogurt) until combined.
10. Return the cooked steak to the pan and cook for 2 to 3 minutes, or until the steak is heated through. Taste and adjust seasoning with additional salt and pepper, if needed.
**Chef’s Tip:**
* To make it easier to slice the beef, place the sirloin steak in the freezer about 1 – 2 hours before you want to begin making your stroganoff (until it is just partially frozen) then slice it thinly.
Quortek: Can you sub something for the brandy?
trollo-baggins: The partially frozen step is crucial to be able to uniformly slice thin. I can’t believe I just learned this a few years ago it changed everything as far as food presentation and confidence when cutting steaks from larger portions of meat
DragonFirePie: Hmm…
The steak strip things give me ideas…
Perhaps Philly Cheese Steaks?
Maybe even on Nachos…
kittycrazy4ever: I need to make this
mobyhead1: Thank you for showing how to slice the meat thin. Stroganoff should always use thin slices of beef, not stew chunks. If you flour the beef slices before browning, the cornstarch probably isn’t needed.
I recommend Consommé as an alternative to beef stock, and serving the Stroganoff on a bed of rice instead of egg noodles.
CelticRockstar: Protip – serve over french fries or oven fries and leave out the sour cream. Way better than the bland flaccid egg noodles.
syntechp92: I wish people would take the short amount of time to put measurements in these gifs.
Even as someone with a bit of formal training and enough experience to do most recipes by eye in a consistent manner, sometimes we just want to jump on reddit, find something stupid quick and get it over with. Lol.
Dave_the_lighting_gu: why not just make a bechamel sauce?
TarmacFFS: Put the starch in the pan with the veggies and incorporate before adding your liquid. You never dump a thickener in liquid if you can avoid it. Clumps are gross.
