Beef Stroganoff · Weeknight
Weeknight Beef Stroganoff
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Before you start
Gather your ingredients
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
Swaps for beef broth
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter.
- Chicken broth: The same amount. Richer and more savory; not vegetarian.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
Swaps for worcestershire sauce
Instead of Worcestershire sauce
- Soy sauce + vinegar: 1 tbsp soy sauce + ¼ tsp vinegar + a pinch of sugar for each 1 tbsp. Savory and tangy, less complex.
- Vegan Worcestershire: The same amount. Very close, with no anchovies.
Swaps for dijon mustard
Instead of mustard
- Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
- Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.
Swaps for sour cream
Instead of sour cream
- Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
- Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
- Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
Step 1 of 13
Put a large pot of salted water on to for the noodles.
boil (how to boil)
Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoidStep 2 of 13
Pat the beef dry and with 1/2 tsp of the salt and the pepper.
season (how to season to taste)
Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoidStep 3 of 13
Heat 1 tbsp of the oil in a 12-inch skillet over medium-high heat until it shimmers.
Step 4 of 13
Sear (how to sear)
Sear Brown the outside of meat or fish fast in a very hot pan for a deep, flavorful crust. 1. Pat the meat dry with paper towels and salt it.2. Heat a heavy pan over medium-high to high heat until very hot, then add a thin layer of oil.3. Lay the meat in, away from you, and leave it alone.4. Turn it once it releases easily and is deep brown, then brown the other side.5. Sear in batches so the pieces don't touch. Done when: There is a deep brown crust and the meat lets go of the pan on its own. Searing doesn't cook it through; finish to a safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Turn on the fan; a hot pan smokes.How to sear meat and fish: mistakes to avoidbrowned (how to brown)
Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid145°F
Step 5 of 13
Repeat with the remaining oil and beef.
Step 6 of 13
Lower the heat to medium. Melt the butter, add the mushrooms and onion and cook, stirring now and then, until and soft.
browned (how to brown)
Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoidStep 7 of 13
Stir in the garlic and cook until fragrant.
Step 8 of 13
Sprinkle the flour over the vegetables and stir until no dry flour remains.
Step 9 of 13
Slowly stir in the broth, Worcestershire, mustard and remaining 1/2 tsp salt. until thickened.
Simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 10 of 13
Meanwhile, cook the noodles in the water until tender, then drain.
boiling (how to boil)
Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoidStep 11 of 13
Turn the heat under the skillet to low. the sour cream to warm it, then stir the sour cream into the skillet.
Stir a few spoonfuls of the hot sauce into (how to temper eggs)
Temper eggs Warm eggs gradually with a little hot liquid before adding them to the pot, so they thicken instead of scrambling. The same trick keeps sour cream and yogurt from curdling. 1. Whisk the eggs or yolks in a bowl (with the sugar, if the recipe says).2. While whisking, pour in a small ladle of the hot liquid in a thin stream.3. Add a second ladle the same way.4. Pour the warmed egg mixture back into the pot, whisking.5. Cook over gentle heat, stirring, until it thickens. Done when: The sauce is smooth with no cooked bits of egg and coats the back of a spoon; custards reach 160°F. Safety: Cook egg sauces and custards to 160°F to be safe; check with an instant-read thermometer.How to temper eggs into a hot liquid: mistakes to avoidStep 12 of 13
Return the beef and its juices to the pan and stir until just heated through. Don't let it or the sour cream can .
boil (how to boil)
Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoidcurdle (how to keep sauces from curdling)
Keep sauces from curdling Stop milk, cream, sour cream or eggs from separating into grainy bits in a hot or acidic dish. 1. Take the pot off the boil before dairy goes in; keep it at a gentle heat after.2. Warm sour cream or yogurt first by stirring a little of the hot sauce into it.3. Use full-fat dairy, which holds up better than low-fat.4. Add acidic ingredients like lemon or wine before the dairy, or after it has cooled a bit. Done when: The sauce stays smooth and creamy. In batters, a slightly curdled look after the eggs is normal; the flour brings it back. How to keep dairy sauces from curdling: mistakes to avoidStep 13 of 13
Spoon the stroganoff over the noodles and sprinkle with parsley.
All done
Enjoy!
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