Velvety Beef Stroganoff

In my “Cashew Chicken” recipe,  I shared my so-called “trade secret” “Velvetizing”.  It is the step where you marinate the meat in spices and coat it with cornstarch and slowly poach it in oil.  This method makes the meat moist and tender. I have tried the version that used baking soda, but this method left a slightly bitter taste on the meat and the next step of washing of the baking soda just washes away all the natural flavor of the meat. You will notice that I always use this step whenever I used meat and seafood.  So here’s my version of Beef Stroganoff.   


1 lb beef (sliced thinly across the grain)

1 tsp salt

1/2 tsp pepper

1 tbsp cornstarch

1/3 cup water

vegetable oil for velvetizing

2 tbsp olive oil

2 tbsp butter

1 medium onion sliced thinly

2 garlic cloves, minced

2 tbsp flour

2/3 cup white wine

2 tsp Worcestershire sauce

2 bay leaves

1/2 tsp paprika

2 tsps Dijon mustard

1/4 teaspoon pepper

2 tbsp cup heavy cream (optional)

1 cup sour cream

Chopped parsley for decoration.

cooked noodles or steamed rice


In a medium bowl mix beef , salt and pepper.  Marinate the beef for at least 15 minutes.  Add cornstarch and water.

Heat oil in a medium-sized pan.  The temperature should only be at least 280 degrees.  Slowly poach the beef (at least 7 minutes).  Remove beef from oil and drain.  While still in the colander, rinse the beef in warm water to remove the extra oil.  Drain and set aside.

In a separate pan,  melt butter into oil (Roux).  Add the onions.  Cook for 2 minutes then add the garlic. Slowly add the flour, stirring constantly to avoid lump. Cook flour until slightly golden brown.

Add wine, Worcestershire, bay leaves, paprika, Dijon mustard and pepper to the flour mixture.  Add the cooked beef and cook for another 2-5 minutes to let the flavors combine.

Add the heavy cream and sour cream.  Cook for 2 minutes and turn off the heat.

Remove bay leaves.

Serve with noodles or steamed rice.


You can also use chicken or turkey instead of beef.

Always “Velvetize” your protein to make it tender.

Make sure you have enough oil/butter in making the bechamel, at least 1:1 ratio.  This results to a smoother Bechamel Sauce.

Always brown the flour to remove the “floury” taste.

Do not boil the sour cream and heavy cream.  Boiling leads to curdling.


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