Dinner Rush! Beef Stroganoff with Herbed Potatoes
’Tis the season for all things beefy and stewy! But with all of this frantic holiday activity, who’s got the time for that? Slow cookers would, but if you didn’t plan ahead, then a quick and easy stovetop stroganoff could be just the cure for that itch.
Stroganoff is a dish of Russian origin, made popular by stewing strips of beef in a sauce fortified with sour cream. It’s been repurposed and adapted so many times over that we know it today as a quick stew with mushrooms and onions, often served over egg noodles. Egg noodles are fine and all, but it’s not getting any warmer outside, from where I’m sitting. Let’s bulk this up with some potatoes that cook in just about the same amount of time as the stroganoff itself.
Keep up with all of the holiday season antics and make a bigger batch to accommodate extra guests or have lunch from leftovers at the ready.
Place the potatoes in a pot, cover with cold water and salt liberally. Place the pot over high heat and bring the liquid to a boil. Cook the potatoes until tender, 8 to 10 minutes. Drain well and return to the pot. Stir in the butter and herbs, and adjust the seasoning with salt and pepper. Reserve warm.
While the potatoes are cooking, prepare the beef. Place a high-sided saute pan over medium-high heat with 2 tablespoons of oil. Add the mushrooms and sear, stirring occasionally, until deep golden brown, about 5 minutes. Remove the mushrooms from the pan and reserve.
Return the pan to medium-high heat with the remaining 2 tablespoons of oil. Season the beef with salt and pepper, and sear until deep golden brown, about 5 minutes. Transfer the beef to the bowl with the mushrooms and reserve.
Return the pan to medium heat and melt the butter. Add the onion, garlic and thyme and cook until the onion begins to soften, 3 to 4 minutes. Add the flour to the pan and cook for 1 minute. Whisk in the white wine, stock and Worcestershire sauce and bring the liquid up to a bubble. Return the mushrooms and steak to the pan and simmer until the sauce has thickened, 5 to 7 minutes. Remove the pan from the heat and stir in the sour cream.
Serve the stroganoff over the potatoes.
Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Marc Forgione and Bobby Deen, he’s now the Digital Content Manager for FoodNetwork.com, CookingChannelTV.com and Food.com in NYC by day and develops recipes at his home in New York’s Hudson Valley by night. You can see what he’s up to by following him on Instagram or visiting his website at patrickwdecker.com.