Bring out the amazing flavors of a simple beef stroganoff with steak by pairing it with a great Cabernet Sauvignon. Make your meal an event. Sometimes comfort food is necessary. Beef Stroganoff with steak is an easy recipe for me and feeds many mouths. It becomes even more tasty when you pair it with an incredible cab sav such as our Discoveries by DTC Ambassador. An exclusive label for our wine club. Combining the flavors of the steak, sauce and the varietal of this wine brings more than just a mere enjoyment of a delicious meal. Truly, it makes it an event.
I enjoy entertaining in our home. However, when it comes to feeding our guests, as much as I enjoy cooking, I do not want to spend all my time in the kitchen. I look for meals that I can either cook ahead of time or takes minimal work. Time spent with family is most important to me, but I do like to provide them with delicious meals too.
Beef Stroganoff with Steak is a Winning Meal!
In choosing this recipe, let me first start out by saying that I normally use ground beef. However, in seeing at Costco pre-cooked sirloin steak, a challenge spoke to me to find or create a recipe around it. My husband loves stroganoff, specifically his mom’s recipe. And just my luck, all my cookbooks are still in our pods back in Minnesota. To the internet I go, searching through many recipes.
I like to compare multiple recipes and see the different ingredients they use to give their recipes their “flair”. For us, we love the flavors garlic brings to different recipes so I kept my eyes open for those recipes specifically. One piece of advise when doing research for recipes, do not be afraid to experiment some. For me, since we are in a wine club, I am also partial to recipes that call out wines to cook with. I will only use our club wines for drinking and cooking. If they are only good enough to cook with, but not drink, then why do I want the flavors and aromas in my food?
Ingredients that Enhance All Flavors
OK so some of the things I am looking for in my recipe is: Steak, garlic, wine, sour cream. So I began my search. I am seeing that many of some but not all of my ingredients in any specific one. Time to get creative.
Ingredients on Hand
Ok so I am starting with 2 pounds of Sirloin, already cooked and sliced, but will be searing it once the onions and garlic are sautéed in a couple tablespoons of butter. If you love mushrooms in your stroganoff, we recommend sautéing them at this time as well. It appears baby bella is the most popular option.
With garlic I will use at least 4 cloves that I will utilize one of my favorite kitchen tools, the garlic press. I love that with my Pampered Chef garlic press, I do not need to mess with removing all the outer layers of the clove. Just pop it in, press it out and done! The mess is minimal, no residue on my fingers and the flavors of the garlic are properly releasing into the sauce.
Now chopping up the small to medium sized onion, I personally try to get it chopped as finely as possible. You don’t want the onion to monopolize on the flavors in a bite of the stroganoff. Sautéing will help with the crunch and it brings a great flavor and aroma to the sauce.
When sautéing, it is best to start with the onions for about 5 or so minutes, then mushrooms until they are cooked. Finally, add the garlic cloves. I usually press them directly into the pan. You only need to sauté for about a minute. The next step is taking your 1/2 cup of wine, again I am choosing our Discoveries Cabernet Sauvignon for its black cherry, dried herbs and leather flavors and aromas. Taking your spoon, you want use the wine to help lift the brown bits of onion and garlic from the bottom of your skillet. They call this de-glazing. Let this cook down for a few more minutes, like maybe 3 minutes.
Getting Saucey!
While the wine cooks down, we can start the final steps for our sauce. I usually start this step when sautéing the onions by placing the one cup of water in the microwave to heat up so I can stir in the powdered beef stock. After combining the water and beef stock so it is dissolved, blend the cup of beef stock, tablespoon of Worcestershire sauce and 3 tablespoons of flour together using a whisk in a separate bowl. By now your wine will have cooked down enough so you can pour this into the pan. Just stir it while simmering for about 5 minutes or so.
Now add the beef. Again I use precooked sirloin from Costco for this recipe. Simply, chop up the steak into bite size pieces and add to the sauce to heat up. It is a quicker than browning hamburger!
A Must-Have Ingredient for all beef stroganoff with steak….
Obviously no beef stroganoff with steak is proper without an amazing sauce and in my husband’s eyes, that means sour cream. I am leaning towards 1 1/2 to 2 cups of sour cream. If you prefer, you can use plain Greek yogurt as well, but for mine we stick with sour cream. We are going to now blend this into the sauce until combined. Ready to serve on a bed of egg noodles, rice, quinoa, whatever your heart desires. For us, we are using egg noodles that I was cooking while prepping the sauce.
Want more information on the wine we chose for this recipe? Simply go online here. Thank you for following along.