Indulge in a culinary masterpiece that’s sure to make your taste buds dance with delight – the legendary Julia Child Beef Stroganoff Recipe
This classic dish is a masterpiece of flavors, textures, and aromas that have stood the test of time, and remains a beloved favorite among food connoisseurs and home cooks alike.
With its origins in Russia, this dish has been adapted by culinary genius Julia Child, whose expertise and creativity have elevated it to new heights.
Picture this: succulent, tender beef strips cooked to perfection, swimming in a rich and velvety sauce, laced with fragrant onions, garlic, and mushrooms, and finished with a generous dollop of tangy sour cream.
Each mouthful is a symphony of savory and tangy notes that dance on your palate, leaving you craving for more. The combination of flavors is unparalleled, and the aroma that fills your kitchen as you prepare it is nothing short of intoxicating.
How to Make Julia Child’s Beef Stroganoff
But what sets Julia Child Beef Stroganoff apart is not just the flavors, but the artistry with which it is crafted.
Julia Child, a pioneer in the culinary world, was renowned for her meticulous attention to detail and innovative approach to cooking.
Her recipe for Beef Stroganoff reflects her expertise, with creative touches that elevate it to a whole new level of gastronomic pleasure.
Whether you’re a seasoned chef looking to impress your guests or a home cook looking to elevate your culinary skills, this Julia Child Beef Stroganoff recipe is a must-try.
So grab your apron, sharpen your knives, and get ready to embark on a culinary adventure that will leave you craving for more. Get ready to experience the magic of Julia Child’s Beef Stroganoff, and discover why it remains an enduring classic in the world of gourmet cuisine.
Julia Child’s Beef Stroganoff Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced
- 2 cups mushrooms, sliced
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup sour cream
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1/2 cup dry white wine
- Salt and pepper, to taste
- Pinch of paprika
- Fresh parsley, chopped, for garnish
For serving:
- Egg noodles, fettuccine, or other pasta of your choice
- Steamed vegetables or green salad, as side dishes
Now that your ingredients are prepared, it’s time to cook up some delicious Julia Child Beef Stroganoff! Follow these comprehensive steps to achieve a truly flavorful and satisfying dish:
Step by Step Instructions For Cooking the Beef Stroganoff
Heat a large skillet or sauté pan over medium-high heat and add butter or oil. Once hot, add the sliced beef and cook for 2-3 minutes per side, until nicely browned.
Be sure not to overcrowd the pan, which can cause the beef to steam instead of sear. Cook the beef in batches if necessary, and transfer it to a plate once cooked.
In the same pan, add more butter or oil if needed, and then add the chopped onions. Sauté the onions for 3-4 minutes, until softened and golden brown. Stir occasionally to prevent them from burning.
Add the minced garlic and sliced mushrooms to the pan with the onions, and sauté for another 2-3 minutes, until the mushrooms release their moisture and start to brown.
Deglaze the pan by adding some beef broth, wine, or brandy, and scrape up any browned bits from the bottom of the pan with a wooden spoon. These browned bits, also known as fond, are packed with flavor and will add depth to the sauce.
Add some flour to the pan and stir well to combine with the onion, garlic, and mushrooms. This will help thicken the sauce and create a creamy consistency.
Gradually pour in some beef broth and/or sour cream, and stir constantly to combine. Reduce the heat to low and let the sauce simmer for 5-7 minutes, until it thickens and coats the back of a spoon.
Return the cooked beef to the pan with the sauce, along with any juices that may have accumulated on the plate. Stir well to coat the beef with the sauce, and let it simmer for another 3-4 minutes to allow the flavors to meld together.
Season the beef stroganoff with salt, pepper, and a pinch of paprika, to taste. Julia Child’s recipe uses paprika to add subtle smokiness and warmth to the dish, but you can adjust the amount to your preference.
Stir in a dollop of Dijon mustard, which adds a tangy and slightly sharp flavor that complements the dish’s richness. Taste and adjust the seasoning as needed.
Just before serving, stir in some freshly chopped parsley for a burst of freshness and color. This adds a bright note to the dish and balances the richness of the beef and sauce.
Serving the Julia Child Beef Stroganoff
Your Julia Child Beef Stroganoff is now ready to be served! Here are some serving suggestions to make your meal complete:
- Pasta or Rice: Beef stroganoff traditionally is served over egg noodles, but you can also serve it over other types of pasta, such as fettuccine or linguine. Alternatively, you can serve it over fluffy white rice or creamy mashed potatoes for a comforting and hearty meal.
- Garnish: Just before serving, you can garnish your beef stroganoff with some additional chopped parsley or a sprinkle of paprika for a touch of color and presentation.
- Side Dishes: Julia Child’s beef stroganoff is rich and flavorful, so it pairs well with simple side dishes that complement its flavors. Some options include steamed vegetables, such as green beans or asparagus, or a simple green salad with a tangy vinaigrette to balance the richness of the dish.
Julia Child Beef Stroganoff
Equipment
- skillet
Ingredients
- 1 lb beef sirloin or tenderloin thinly sliced
- 2 cups mushrooms sliced
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup sour cream
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1/2 cup dry white wine
- Salt and pepper to taste
- Pinch of paprika
- Fresh parsley chopped, for garnish
For serving:
- Egg noodles fettuccine, or other pasta of your choice
- Steamed vegetables or green salad as side dishes
Instructions
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and swirl to melt. Add the sliced beef and cook until browned on all sides, about 2-3 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add another 2 tablespoons of butter. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Remove the mushrooms from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
- Sprinkle the flour over the onions and garlic, and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
- Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Stir in the tomato paste, Dijon mustard, and white wine. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce thickens slightly.
- Stir in the cooked beef and mushrooms back into the skillet, along with any accumulated juices. Let the mixture simmer for another 5 minutes, or until the beef is cooked through and the flavors have melded together.
- Stir in the sour cream, and simmer for another 2-3 minutes. Season the beef stroganoff with salt, pepper, and a pinch of paprika, to taste.
- Just before serving, stir in some freshly chopped parsley for garnish.
- Serve the beef stroganoff hot over egg noodles, fettuccine, or other pasta of your choice. Garnish with additional parsley or a sprinkle of paprika, if desired. Serve with steamed vegetables or a green salad as side dishes.
