Julia Child Beef Stroganoff Recipe
Craving a comforting, hearty dish that’s both elegant and easy to make? This Julia Child Beef Stroganoff Recipe is a classic Russian-American favorite that delivers rich, creamy, and beefy flavors in every bite. Featuring tender beef shell steak, a savory garlic-mushroom sauce, and a luscious sour cream finish, this dish is perfect for a quick weeknight dinner or meal prep for the week ahead. Julia’s unique twist—using beef broth instead of chicken broth—gives this stroganoff a deeper, more robust flavor. Serve it over egg noodles for a meal that’s sure to impress your family or guests!
Why You’ll Love This Recipe
- Rich and Flavorful: Combines creamy sour cream, beefy broth, and aromatic spices for a comforting dish.
- Quick and Simple: Ready in just 50 minutes, ideal for busy evenings.
- Versatile: Perfect for meal prep or a cozy family dinner.
- Julia’s Touch: Uses beef broth for a richer flavor, as recommended by Julia Child.
Julia Child Beef Stroganoff Recipe
8
servings40
minutes40
minutes453
kcalIngredients
1 lb beef shell steak
2–3 tbsp all-purpose flour
Salt and pepper, to taste
½ cup olive oil
2 sticks (1 cup) unsalted butter
½ cup onions, chopped
1 cup fresh mushrooms, sliced
2 garlic cloves, minced
2 cups beef broth
1 ½ tsp Worcestershire sauce
½ tsp thyme, chopped
1 ½ cups sour cream
1 package (16 oz) egg noodles
Directions
- Step 1: Cook the Egg Noodles
- Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions (about 8–10 minutes).
- Drain the noodles and set aside to cool.
- Step 2: Prepare the Beef
- Slice the beef shell steak into thin strips, according to your preference.
- In a shallow bowl, mix 2–3 tbsp all-purpose flour with a pinch of salt and pepper.
- Coat the beef strips in the flour mixture, shaking off excess to ensure an even coating.
- Step 3: Fry the Beef
- Heat ½ cup olive oil in a large frying pan over medium heat.
- Add the coated beef strips and fry for about 2 minutes per side, flipping occasionally to prevent burning.
- Remove the cooked beef from the pan and set aside.
- Step 4: Make the Gravy
- In the same pan, melt 2 sticks of unsalted butter over medium heat.
- Add ½ cup chopped onions and sauté until tender, about 3–4 minutes.
- Stir in 2 minced garlic cloves and 1 cup sliced mushrooms, cooking for a few minutes until softened.
- Sprinkle in any remaining flour mixture, then gradually add 2 cups beef broth, stirring to combine.
- Add 1 ½ tsp Worcestershire sauce, ½ tsp chopped thyme, and 1 ½ cups sour cream. Stir continuously to prevent burning and cook until the gravy thickens, about 5 minutes.
- Step 5: Combine and Simmer
- Return the fried beef strips to the pan with the gravy.
- Simmer for 10 minutes, stirring occasionally, to let the flavors meld.
- Step 6: Serve
- Pour the beef and gravy mixture over the cooked egg noodles.
- Serve hot and enjoy the creamy, savory goodness!
Tips for Success
- Beef Choice: Use beef shell steak or rib eye for tender results, as Julia recommends. Beef stew meat works as a budget-friendly alternative.
- Avoid Overcooking: Fry the beef quickly to keep it tender and avoid a dry texture.
- Serving Suggestions: Pair with mashed potatoes or rice instead of noodles for variety.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to maintain creaminess.
This Julia Child Beef Stroganoff Recipe is a timeless dish that brings warmth and comfort to any table. With its rich, creamy sauce and tender beef, it’s a perfect choice for a quick yet elegant meal. Enjoy!
