Beef Stroganoff: Which Cheeses Pair Perfectly?

Beef stroganoff is a popular comfort food dish that typically includes beef, mushrooms, and a creamy sauce. While traditional beef stroganoff doesn't include cheese, some variations of the dish call for the addition of cheese to create a comforting, casserole-like vibe. So, what kind of cheese goes well with beef stroganoff?

Mozzarella and Monterey Jack

When using mozzarella and Monterey Jack in beef stroganoff, it is important to consider the texture and flavour that each cheese will bring to the dish. Mozzarella will provide a stretchy, stringy texture and a mild flavour. Monterey Jack will add a creamy texture and a slightly tangy flavour.

To use mozzarella and Monterey Jack in beef stroganoff, you can shred or grate the cheeses and add them to the dish before baking. You can also use a combination of the two cheeses, either mixed together or layered separately.

Ingredients:

• 1 lb lean ground beef
• 1/2 cup diced onion
• 1 1/4 tsp kosher salt, divided
• 1 tsp minced garlic (about 2 cloves)
• 8 oz cremini mushrooms, chopped
• 1 tbsp all-purpose flour
• 2 cups low-sodium beef stock, warmed
• 1 tbsp + 1 tsp Worcestershire sauce
• 2 1/2 tsp Dijon mustard
• 7 oz plain Greek yogurt
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese

Instructions:

• Preheat your oven to 350 degrees Fahrenheit.
• In a large skillet, cook the ground beef over medium-high heat until almost fully cooked.
• Add the diced onion, garlic, mushrooms, and salt to the skillet and continue cooking until the vegetables are softened and the beef is cooked through.
• Stir in the flour to combine, then slowly add the beef stock, Worcestershire sauce, Dijon mustard, and remaining salt. Stir to combine and bring to a boil.
• Reduce the heat to a simmer and add the Greek yogurt. Stir until combined and season with pepper to taste.
• In a separate pot, cook the pasta until just under al dente. Drain the pasta and add it to the sauce, stirring to combine.
• Transfer the mixture to an oven-safe dish if necessary.
• Top with the shredded mozzarella and Monterey Jack cheeses.
• Bake in the oven until the cheese is melted and the dish is hot, about 5-10 minutes.
• Serve and enjoy!

Cheddar

Ingredients:

• 1 lb. ground beef (85% lean)
• Salt and pepper, to taste
• 1 onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons flour
• 2 ½ cups beef broth
• ¾ cup sour cream, at room temperature
• 1 teaspoon Worcestershire Sauce (or low sodium soy sauce)
• 1 tablespoon Dijon mustard
• 1 cup frozen peas
• 2 cups shredded cheddar cheese
• 8 oz. egg noodles, uncooked
• Parsley, to garnish

Instructions:

• Season the ground beef with salt and pepper. Cook and crumble it in a skillet over medium-high heat for 2 minutes. Add the onions and continue cooking until the beef is done, about 3 more minutes.
• Drain excess grease, then add the garlic and cook for 1-2 minutes.
• Stir in the butter until melted. Add the flour and mix to combine. Cook for 2 minutes or until the flour is no longer raw.
• Gradually add the beef broth, stirring continuously. Use a spatula to scrape up any browned bits from the pan for extra flavour.
• Bring the mixture to a boil, then reduce the heat to low. Add the sour cream, Worcestershire sauce, mustard, frozen peas, and half of the cheese. Stir to combine; the sour cream will eventually incorporate into the sauce.
• Cook the pasta for 1 minute less than al dente. Drain and add the pasta to the sauce, stirring to combine.
• If your skillet is not oven-safe, transfer the mixture to a lightly greased 9 x 13-inch casserole dish.
• Top with the remaining cheese. Cover and bake at 375°F for 20 minutes. Sprinkle with fresh parsley and serve!

Tips:

• For the best melting and taste, shred the cheese from a block.
• You can skip baking and simply boil the pasta until cooked, add it to the sauce, top with cheese, and cover until melted.
• This dish can be prepared ahead of time and refrigerated for up to 2 days. Add 10 minutes to the covered baking time when ready to serve.
• If you want to include mushrooms, cook them separately to enhance their flavour and texture.

Cream cheese

One recipe for ground beef stroganoff includes browning the meat with onions and garlic, then adding in mushrooms. The cream cheese is then added to the browned meat and mushrooms, creating a creamy texture. The addition of beef broth, milk, and flour creates a slightly thicker sauce. Finally, the sour cream is stirred in after removing the dish from the heat to avoid curdling.

Another recipe, using chuck roast, involves marinating the beef in red wine, salt, and pepper before browning it. The cream cheese is added towards the end of cooking, along with sour cream, to create a creamy sauce. This recipe also includes mushrooms, onions, garlic, and a variety of seasonings.

For those looking to use leftover steak, a cream cheese-based stroganoff is a great option. This recipe includes farfalle pasta, mushrooms, French-fried onions, garlic, and a variety of seasonings. The cream cheese is combined with wine, tomato paste, lemon juice, cornstarch, bouillon, and seasonings, then added to the skillet with the mushrooms and onions. Milk is added to adjust the consistency of the sauce.

Greek yoghurt

To make beef stroganoff with Greek yoghurt, start by boiling the egg noodles according to the package instructions. Thinly slice the beef against the grain and season with salt and pepper. Heat some olive oil in a large skillet or Dutch oven over medium-high heat and add the beef strips. Cook until browned on all sides, which should take around two minutes on each side. Remove the beef from the skillet and set aside.

Next, in the same skillet, cook the onions, garlic, and mushrooms until the onions are translucent and the mushrooms are browned. Season with salt and pepper, then stir in some Dijon mustard and flour. Gradually whisk in the beef broth, ensuring there are no lumps, and bring the mixture to a simmer.

Finally, add the Greek yoghurt, Worcestershire sauce, and smoked paprika to the sauce, whisking until the yoghurt has fully melted. Return the beef to the skillet and cook for an additional 2-3 minutes, or until the beef is cooked to your liking and the sauce is creamy.

Serve the stroganoff over the cooked egg noodles, garnished with fresh cracked pepper and chopped parsley. This dish can also be served with extra vegetables, such as wilted spinach or kale.

Sour cream

When adding sour cream to beef stroganoff, it is important to note that it curdles at high temperatures. Therefore, it should be added towards the end of the cooking process, and the heat should be reduced to a simmer or lower. This will ensure that the sauce maintains its creamy texture and does not curdle.

Additionally, it is recommended to use sour cream that is close to room temperature, as it will melt better into the sauce. This can be achieved by placing the sour cream near the stove while cooking.

Frequently asked questions