Easy Ham Stroganoff: The Best Dinner Recipe To Make With Leftover Ham! (2024)

FAQs

What is stroganoff sauce made of? ›

What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it.

Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

Potato: Garlic Mashed Potatoes, Sweet Potato Fries, Hasselback Potatoes, duch*ess Potatoes, Au Gratin Potatoes. Bread: Garlic Bread, Dinner Rolls, French Bread, Rye Bread, Baguettes. Vegetable: Sautéed Spinach, Garlic Butter Green Beans With Bacon, Steamed Cauliflower, Braised Cabbage.

Traditionally, tenderloin is the meat of choice for Stroganoff, and after testing out a few alternatives—strip steak and ribeye along with more inexpensive cuts like flap meat, hanger, flank, and skirt—I decided to stick with tradition (flap meat and hanger came in a close second).

Soy Sauce. In recipes relying on complex flavors, soy sauce is a great choice for a single-ingredient sub. Add a pinch of brown sugar to the mix for an even richer flavor. With or without the brown sugar, use soy sauce in equal amounts to Worcestershire.

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Beef Stroganoff is actually a pretty simple dish. Its flavor comes from the combination of onions, mushrooms, a flavorful stock and sour cream that make up the sauce. One of the key ingredients, the stock, will be seasoned with thyme, bay leaf and black peppercorns, but otherwise you won't find any spices in the dish.

I suggest using a very flavorful broth or else your stroganoff will end up being bland. We use Better Than Bouillon to make our beef broth. Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.

And if you want to make it spicy, you can either use the Mexican flavors (ancho & poblano peppers), or use horseradish. To use so many different things together seems like a “kitchen sink” approach. I would cut down the horseradish to about 2/3 of the original amount.

There are many versions of stroganoff, some using brandy, mustard, stock or crème fraiche. My recipe is a little simpler, with a base of double (heavy) cream and sour cream. It's got ALL the flavour, and I think it might just have to be one of my desert island foods.

What's the difference between stroganoff and goulash? ›

Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce.

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa.

This beef stroganoff is made with beef chuck roast, beef broth, white wine, and sour cream. It is the best I've ever had and well worth the effort. I have been making this recipe for over 20 years!

I think of beef stroganoff as having the warm comforting taste of a slow-cooked stew with the cooking style of a stir-fry. In this beef stroganoff recipe, thinly sliced beef is sauteed until just sealed, but still rare (and never chewy!)

There are many versions of stroganoff, some using brandy, mustard, stock or crème fraiche. My recipe is a little simpler, with a base of double (heavy) cream and sour cream. It's got ALL the flavour, and I think it might just have to be one of my desert island foods.