My mom taught me this recipe
Some recipes evoke nostalgia, whisking us back to childhood dinners where each bite seemed infused with a bit of family history. My mother’s beef stroganoff is just such a recipe, a staple that conjured warmth and comfort at our dinner table. Today, I’m sharing a unique take on this classic dish, utilizing modern cooking techniques to elevate the familiar flavours of my childhood. Here’s how to make Beef Stroganoff using sous vide method, ensuring every bite is as tender and flavorful as nostalgia itself.
Ingredients:
- 2 pounds inside the round steak, cubed
- 2 cans of tomato soup
- 15 mushrooms, sliced
- 2 cloves garlic, crushed
- 1 medium onion, coarsely chopped
- 1 green pepper, cubed
- 1 tablespoon Worcestershire sauce
- 1 cup beef stock
- Salt and pepper, to taste
Instructions:
- Preparation: Start by seasoning your cubed steak with salt and pepper. Heat a skillet over medium-high heat and brown the steak cubes, ensuring they get a nice sear on all sides. This step is crucial as it locks in the flavours and gives the meat a delightful texture.
- Saute: Throw in the chopped onions and green pepper once the steak is browned. Cook them until they’re just starting to soften and pick up some colour — they’ll finish cooking in the sous vide, so you don’t want them too soft at this stage.
- Bag it up: Transfer the browned steak, sautéed onions, and green peppers into a large, sealable sous vide bag. Add the sliced mushrooms, crushed garlic, tomato soup, Worcestershire sauce, and beef stock. Seal the bag, ensuring as much air is removed as possible to allow for even cooking.
- Sous Vide Cooking: Set your sous vide machine to 135 degrees Fahrenheit. Place the sealed bag in the water bath, making sure it’s fully submerged and secured so it doesn’t float. Cook for 3 hours — this slow cooking process makes the inside round steak incredibly tender, almost meltingly so, while infusing it with the robust flavours of the sauce and vegetables.
- Serving: Once your beef stroganoff is cooked, give it a quick stir to mix all the ingredients well. Serve this rich, creamy sauce over your favourite pasta — I suggest egg noodles or a hearty pappardelle. Don’t forget a side of garlic toast to sop up all that delicious sauce!
Why Sous Vide?
Using the sous vide technique for this beef stroganoff takes the dish to a whole new level of tenderness and taste. This method allows the flavours to meld beautifully, circulate and intensify in the sealed bag. The even temperature control ensures that the beef is perfectly cooked without ever getting overdone, maintaining a fork-tender texture that’s often hard to achieve with tougher cuts like the inside round.
Conclusion:
This sous vide version of my mother’s beef stroganoff is more than just a recipe; it’s a bridge between traditional comfort food and modern culinary techniques. It’s perfect for a weekend dinner and sure to impress your family and friends with its depth of flavour and tender texture. Try this updated classic and bring a taste of nostalgia to your table with a modern twist!
Whether you’re a sous vide aficionado or just looking to try something new in the kitchen, this beef stroganoff is sure to satisfy your cravings for comfort food. Enjoy the process and the delicious results!
