Rachael Ray Beef Stroganoff Recipe

Rachael Ray’s Beef Stroganoff brings together tender beef with a creamy sauce, combining rich flavors with simplicity. My kinda meal!

The secret to enhancing the tenderness is slicing the meat into very thin strips before cooking.

Don’t forget to add in the sour cream at the end, making the sauce rich and creamy.

This dish pairs wonderfully with egg noodles or even a slice of pumpernickel bread for a yummy combo.

How to Make Rachael Ray Beef Stroganoff

Ingredients

• 1 1/2 lb Beef Tenderloin Fillet
• 3 tbsp Butter (divided)
• 2 tbsp All-Purpose Flour
• 2 cups Beef Consommé
• 2 tsp Dijon Mustard
• 1/4 cup Sour Cream
• 1 tbsp Olive Oil
• Salt and Pepper (to taste)

Step-by-Step Instructions

Step 1:

Slice the beef tenderloin into thin strips.

Season with salt and pepper.

Step 2:

In a skillet over medium heat, melt 1 tablespoon of butter.

Add olive oil and beef strips.

Cook until browned, and then set aside.

Step 3:

In the same skillet, melt the remaining butter.

Add flour, whisking until smooth.

Gradually pour in beef consommé, stirring continuously.

Step 4:

Stir in Dijon mustard, followed by sour cream.

Mix well and simmer until thickened.

Step 5:

Return the beef to the skillet.

Cook for a few more minutes until heated through.

Tips and Tricks for Making This Recipe

Choose Quality Beef

Selecting a good quality beef tenderloin can truly enhance the flavors of your stroganoff.

Opting for tender and fresh cuts will make a noticeable difference.

Use Room Temperature Ingredients

Let your butter and sour cream sit at room temperature before starting.

This makes for easier mixing and a smoother sauce.

Don’t Overcook the Beef

Be cautious not to overcook your beef strips during the initial frying step.

You want them tender and juicy, not tough and chewy.

Adjust Seasoning to Your Taste

Feel free to adjust salt and pepper according to your preference.

A little personal touch always makes the dish special.

Perfect the Sauce Consistency

If your sauce ends up too thick, add a splash of beef consommé to adjust the consistency to your liking.

This little tweak can make all the difference!

What to Serve with Rachael Ray Beef Stroganoff

Buttered Noodles

You can never go wrong with serving buttered noodles alongside your beef stroganoff.

The noodles soak up the sauce beautifully, making each bite extra flavorful.

Simply toss cooked egg noodles in a bit of butter and serve them warm!

Roasted Root Vegetables

Roasted root vegetables make a fantastic complement to this rich dish.

Try roasting carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper.

The natural sweetness and crisp texture can balance the creamy stroganoff perfectly.

Green Beans Almondine

For something a little different, think about making green beans almondine.

Cooked green beans tossed with toasted almonds and a squeeze of lemon provide a light, nutty contrast.

It’s an elegant addition that pairs well with beef stroganoff.

Garlic Mashed Potatoes

You could serve garlic mashed potatoes to add comfort and heartiness without stealing the spotlight.

These creamy potatoes are seasoned with garlic and butter, offering a classic side.

Silky mashed potatoes and stroganoff are a match made in heaven!

Pickled Beets

Pickled beets might not be the first thing that comes to mind, but they add a surprising tangy kick.

Their vibrant color and zesty bite can refresh your palate between forkfuls of rich stroganoff.

It’s a simple, unique option that can be ready in minutes if you use pre-pickled beets!

Variations and Substitutions

Experimenting with Rachael Ray’s Beef Stroganoff can bring new flavors and excitement to your kitchen.

One popular substitution is chicken instead of beef, offering a lighter alternative while keeping the creamy sauce.

Vegetarian Option

Swap out the meat for hearty mushrooms or tofu.

These ingredients maintain the texture while offering a rich, umami flavor.

Add Vegetables

Add vegetables like spinach, zucchini, or carrots for a nutrient boost and a splash of color.

These additions pair wonderfully with the creamy sauce to enhance the dish with freshness.

Other Ingredients

You might also consider using different types of pasta or grains.

While egg noodles are traditional, you could try this with rice, quinoa, or even zoodles for a different twist.

You can replace sour cream with Greek yogurt if you prefer a lower fat option with a similar tangy taste.

These tweaks can modify the recipe to suit various dietary preferences without losing its essence.

Feel free to explore these variations and discover your favorite combination!

How to Store Leftover Rachael Ray Beef Stroganoff

To keep your Rachael Ray beef stroganoff as fresh as possible, make sure you transfer it to airtight containers.

Place the stroganoff in the back of your fridge where it’s coldest to maintain its quality.

Cool Quickly

It’s important to cool it quickly to prevent bacteria growth once you’ve cooked the dish.

Avoid the danger zone by cooling your beef stroganoff to below 40°F within two hours.

Storage Duration

You can keep your leftover stroganoff in the fridge for about three to four days.

This timeframe ensures you get to enjoy the rich flavors without any compromise on safety.

Freezing Option

For extending the storage time even further, consider freezing the leftovers.

Just pop them into freezer-safe containers or bags, and they’ll last for two to three months.

Thaw overnight in the fridge when you’re ready to enjoy it again!

Common Mistakes to Avoid

Using the Wrong Cut of Beef

Using a tough cut of beef can lead to chewy Stroganoff, which nobody wants!

Always choose tender cuts like beef tenderloin or fillet for the best results.

These cuts cook quickly and become wonderfully tender.

Overcooking the Meat

Overcooking can make your beef dry and lose its juiciness.

Cook your meat in a hot skillet, allowing it to sit undisturbed for the best sear.

Once one side is browned, flip it just enough to cook the other side.

Forgetting the Importance of Sour Cream

Sour cream isn’t just a garnish; it’s a key part of the sauce!

It gives the dish a silky texture and tangy flavor.

Stir it in gently at the end to prevent curdling.