If you love beef stroganoff, you will love this Creamy Beef and Bacon Stroganoff with Mushrooms. And it is so easy to make.
I have to admit this is also how we introduced mushrooms to our eldest daughter. She was never interested in trying them, but she loves them once she tried this beef and bacon stroganoff recipe.
A win for Mum and Dad!
Beef Stroganoff Is A Russian Dish.
Beef stroganoff originated from Russia in the mid-19th-century. It has become quite popular all over the world.
As time passed, variations of this dish, such as Chicken stroganoff, sausage stroganoff, and even lamb stroganoff, have been created.
According to Wikipedia, Elena Molokhovets wrote a cookbook that contains the first know recipe, which is quite different from what most of us make today.
The original recipe calls for diced beef that gets marinated in salt and allspice (a dry marinade), then sautéed in a simple roux and butter. The sauce is made from mustard and broth, finished off with sour cream, and served on a rice bed.
What Is Stroganoff Sauce Made Of?
Over the years, the sauce for beef stroganoff has evolved, and there are quite a few variations too.
A flour roux and butter are still used, together with a beef broth or beef stock. Dijon mustard is common to use instead of mustard, mushrooms, onion, garlic, Worcestershire, and cream.
Other variations can also contain white wine, bacon, chicken broth, and tomato paste.
What Cut Of Beef Is Best For Beef Stroganoff?
Rump steak is the best to use for beef stroganoff; it comes from the tenderest part of the hip, and when cut thinly, will give you great results. And it is excellent for the budget also, especially if you have a few to cook for.
You can also use Sirloin Steak Tips. Also, be known as a porterhouse steak. However, if you go to the butcher to ask for sirloin steak, be sure to ask for the tips, as this cut works better than regular sirloin steak.
We all know boneless ribeye is by far the most tender when it comes to cuts of meat. And it will give you great results, but it can be quite pricy. So only use this cut if you are happy to splurge once in a while.
A round steak is also an option; however, it is on the low scale of meat cuts to use. It is excellent if you are on a tight budget. But be careful, as if it is not prepared right or overcooked, it will become quite chewy. Not one I would highly recommend, but it is an option if needed.
For the beef and bacon stroganoff, I tend to use sirloin or rump steak.
What Can I Use Instead Of Sour Cream In Beef Stroganoff?
If you are looking to substitute the sour cream for another option or looking for something that has a lot fewer calories than sour cream, you can use non-fat Greek yogurt.
Greek yogurt has the same consistency as sour cream and contains a sour taste, making it a great alternative.
How Do You Keep Sour Cream From Curdling In Beef Stroganoff?
If you add the sour cream directly to the stroganoff sauce, it will curdle. To avoid this from happening, you need to temper it.
To temper the sour cream, you take a few spoonfuls of the sauce and stir it through the sour cream. Doing this brings the sour cream’s temperature up so that it is slightly warm, then you can add the sour cream to the sauce without it curdling.
How Do I Thicken Beef Stroganoff?
If you find that you need to thicken your sauce for beef stroganoff, you can mix some flour in some water and add it slowly to the sauce to help make it thicker. Do a little at a time and mix it thoroughly after each addition to avoid making it too thick.
However, if you find that your stroganoff sauce is too thick, you can use a little sour cream to thin it out, but remember to temper it first.
What Do You Serve With Beef Stroganoff?
The most common things to serve with beef stroganoff is mashed potatoes, egg noodles or fettuccine, or steam rice.
Suppose you want to get away from the more starchy sides. Veggies are great to have, such as broccoli, asparagus, green beans, snow peas, or even some braised kale.
You can even mix it up and have vegetables with mashed potatoes or steam rice.
Another option is salads to serve with your beef and bacon stroganoff. Ones like a garden salad, rice salad, or pasta salad would complement the dish nicely.
Can Beef Stroganoff Be Frozen?
Suppose you are one of those who like to cook in advance or make enough to create individual meals from the same dish. Then you are going to be happy to know that you can freeze.
You can reheat beef stroganoff from frozen on the stove over low heat. Once the meat reaches 74°C or 165°F, it is safe to eat.
Once the beef stroganoff is cooked and cooled down, you can place it in an air-tight freezer save container or even a ziplock bag and freeze it for up to three months.
However, if needed, you can store beef stroganoff in the refrigerator till the next day if you are preparing the day before. Great for any leftovers to have the next day for lunch.
How To Cook Creamy Beef and Bacon Stroganoff with Mushrooms.
As I mentioned earlier, this meal is so easy to make. And all you need is a frypan to cook it in.
If you are cooking a side to go with it, make sure you have that prepared and cooking before had and beef and bacon stroganoff does not take very long to cook.
Do You Have To Have Bacon In Beef Stroganoff?
If you do not want to have the bacon in your beef stroganoff, you can remove it. And it will not affect the taste at all, and it will become a beef stroganoff.
However, if you are a bacon lover, be careful not to add more than what the recipe calls for, as the bacon can overpower the taste of the meal.
Creamy Beef and Bacon Stroganoff with Mushrooms
- 500 g Sirloin Steak Cut into thin strips
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 Medium Onion Finely Diced
- 500 g Mushrooms Sliced
- 2 Garlic Cloves Crushed
- 100 g Bacon Diced
- 1 tbsp Plain Flour (all-purpose flour)
- 1 cup Beef Stock (beef broth)
- ¾ cup Thickened Cream (heavy whipping cream)
- ¼ cup Sour Cream
- 1 tbsp Worcestershire Sauce
- ½ tsp Dijon Mustard
- ½ tsp Salt
- ¼ tsp Black Pepper
- So that your Fettachini, rice or other pasta is ready at the same time. Start to boil your water and cook according to packet directions.
- In a large frypan heat the oil over medium-high heat. Once hot add half the meat and sear for approx 30 seconds to a minute. Remove the meat and place in a large bowl or plate and cover to keep warm. Repeat with the other half of the meat.
- In the same frypan add the butter, onion and mushrooms. Sautee for 2 minutes and then add the bacon. Continue sauteeing for a further 6 minutes, or until the liquid has evaporated.
- Add the flour and garlic and continue to stir until all the flour is incorporated into the rest of the ingredients.
- Add the beef stock and stir. While stirring, make sure you scrap your wooden spoon on the bottom of the frypan to scrape off anything that may be sticking.
- Pour in the thickened cream and stir through. Let it simmer for a couple of minutes or until it thickens slightly. Remember to stir to avoid anything sticking to the bottom.
- In a small bowl add your sour cream and a spoonful of the liquid. Continue to add a spoonful at a time and mix until the sour cream is tempered and then add the sour cream to the frypan and stir through.
- Add Worcestershire sauce, Dijon Mustard, salt and pepper and stir through. Continue to simmer while stirring until the sauce becomes creamy.
- Add the meat back into the frypan along with any of the juices that are at the bottom of the bowl or plate and stir until the meat is fully covered with the sauce and warmed through.