Easy One Pot Meatball Stroganoff Recipe (2024)

FAQs

What can I add to stroganoff for more flavor? ›

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor.

The best cuts of beef for stroganoff are tender, juicy cuts such as: boneless rib eye – also called scotch fillet (pictured above) boneless sirloin. sirloin steak tips.

You can always use a plain greek yogurt instead of sour cream.

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.

The classic ingredients for stroganoff sauce include onions, mushrooms, beef broth or stock, and sometimes a splash of white wine or brandy for flavor. The sauce is often seasoned with salt, pepper, and sometimes a hint of mustard or Worcestershire sauce.

Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.

A splash of brandy, a couple cups of beef broth, some mustard and paprika, Worcestershire sauce and sour cream. The secret here is to wait to add the sour cream until the very end, temper it with a bit of the hot broth and then add it to the pan just long enough to warm it, as boiling can cause it to curdle.

Some cooks swear by using dairy to tenderize, such as milk, yogurt, or sour cream, as it tenderizes without making the meat too soft. You can add whatever flavors you want to the dairy, and soak it for several hours.

Greek yogurt is one of the best swaps for sour cream that you can find. (Just be sure to look for plain Greek yogurt, not the flavored variety.) It has a similar creamy texture and that characteristic tang; plus, it's a healthy ingredient that'll add protein to your dish.

Can I use cream instead of sour cream? ›

Refrigerate to thicken a bit for 1 he and it's ready to use. By adding lemon juice to curdle the heavy cream, but the results probably won't be to your liking. Substituting heavy cream for sour cream in a recipe is made by adding 1–2 teaspoons of white vinegar to the cream.

Serve a dollop on baked potatoes, chili, nachos, enchiladas, or stir into recipes in place of sour cream. Great for sour cream based dips. *Use white vinegar for a taste that is most similar to sour cream. Use lemon juice if you prefer a faint hint of lemon taste.

Pour flour-water mixture into saucepan with beef mixture. This will thicken very quickly! Add sour cream and stir until mixture is smooth. If too runny, add more flour-water mixture and if too thick, add more sour cream.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

For an add-in that both thickens and enhances flavor, turn to a versatile, dairy-forward ingredient: sour cream. Sour cream is a common add-in for thickening soups and sauces, but it can also be stirred into gravy for a touch of tang and a smooth, creamy finish.

Acidic ingredients help lift and balance flavor. Use small amounts of ingredients with bold flavors such as pomegranate seeds, chipotle pepper or cilantro. Give a flavor burst with condiments such as horseradish, flavored mustard, chutney, wasabi, bean purees, tapenade and salsas of all kinds.

Add chopped fresh cilantro leaves and lime juice to plain sour cream for a fresh zesty flavor.

If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

The lactic acid bacteria increases the thickness of the cream and adds its characteristic tangy flavor. You can use sour cream as an ingredient to add an acidic flavor to sweet and savory meals. There are different types of sour cream.