Russian Beef Stroganoff
Submitted by Mom-Mom Kiss
Classic beef stroganoff simmered in a surprising Coca-Cola and Worcestershire sauce base, finished with sour cream and mushrooms. Tender round steak over noodles or mashed potatoes.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis beef stroganoff has a twist that sounds odd but works brilliantly. Coca-Cola goes into the braising liquid alongside water, and as it simmers, the sugar and acid in the soda tenderize the round steak while adding a subtle caramel sweetness to the sauce. You won’t taste “cola” in the finished dish, just a deeper, rounder gravy.
Strips of beef round steak get coated in seasoned flour, browned slowly in oil, then simmered with onion and garlic until fork-tender. A flour-water slurry thickens the sauce, and Worcestershire adds that savory, umami punch. The mushrooms go in with their canning liquid for extra body.
Sour cream gets stirred in at the very end, just enough to bring it to a gentle simmer. Boiling it curdles the cream and turns the sauce grainy. If you’re making this ahead, hold off on the sour cream until you reheat. Serve over mashed potatoes, egg noodles, or rice.
Pro Tips
- Brown the meat slowly and in batches. Rushing this step means no fond on the bottom of the pan, and that fond is what builds the sauce’s flavor.
- Shake the beef strips with flour in a plastic bag. It coats every piece evenly and saves you from a floury mess on the counter.
- Add the sour cream off the heat or on very low flame. High heat is the enemy of a smooth, creamy stroganoff.
- Don’t drain the canned mushrooms. That liquid adds savory depth to the sauce.
Variations
- Use sirloin for a more tender cut that needs less simmering time.
- Swap sour cream for Greek yogurt for a tangier, lighter finish.
- Add a tablespoon of Dijon mustard with the Worcestershire for a sharper, more complex sauce.
Ingredients
Directions
Cut the beef into ½ inch strips; put in a plastic bag with 3 tablespoons of flour and the salt.
Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil; add the meat strips and brown slowly, stirring often. Add the onion, garlic, Coca-Cola and ¼ cup of water; mix well. Cover andsimmer for 30 to 45 minutes or until the meat is fork tender. In a bowl, mix the 2 tablespoons of flour with the ½ cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions. ) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over mashed potatoes, noodles or rice.
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