Bavette Beef Stroganoff

Bavette Beef Stroganoff is an elevated take on the classic beef stroganoff, utilizing bavette steak—a flavorful, tender cut similar to flank or skirt steak—to bring even more richness to this beloved dish. With its juicy, beefy taste and buttery texture, bavette steak is ideal for the creamy, savory sauce that defines beef stroganoff. This dish combines succulent slices of bavette in a luxurious sauce made from mushrooms, onions, garlic, beef broth, and sour cream. The result is a meal that’s comforting, hearty, and bursting with flavor in every bite.

Whether you’re a seasoned cook or just beginning to explore more complex recipes, Bavette Beef Stroganoff offers a delicious way to enjoy the best of both traditional and gourmet flavors. Served over egg noodles or rice, it’s perfect for family dinners, holiday gatherings, or special occasions. Follow this recipe for a stroganoff that captures the essence of classic comfort food with a gourmet twist.

Why You’ll Love This Recipe
Bavette Beef Stroganoff takes a classic recipe and enhances it with the premium quality of bavette steak, a tender and flavorful cut of beef. The stroganoff sauce is made from simple ingredients, including beef broth, sour cream, and mushrooms, that come together for a creamy, satisfying flavor with a slight tang. The dish is easy to prepare yet has an elegant presentation, making it great for both everyday meals and more special gatherings. Plus, this recipe is highly customizable: serve it with egg noodles, mashed potatoes, or even cauliflower rice for a low-carb version. Rich, indulgent, and filling, this stroganoff is sure to become a favorite for family dinners or entertaining guests.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Serving Size: 1 plate

Nutritional Information (per serving)

• Calories: 620 kcal
• Carbohydrates: 12g
• Protein: 38g
• Fat: 45g
• Fiber: 2g
• Sugar: 3g

Ingredients

For the Stroganoff

• 1 lb bavette steak, sliced against the grain into thin strips
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 8 oz cremini or button mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup beef broth (preferably low-sodium)
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

For Serving

• 8 oz egg noodles, cooked according to package instructions (or serve with rice or mashed potatoes)
• Optional garnish: fresh thyme sprigs, chives, or grated Parmesan cheese

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Slice the Bavette Steak: Trim any excess fat from the bavette steak and slice it thinly against the grain. Slicing against the grain keeps the meat tender, especially for cuts like bavette.
2. Chop the Vegetables: Thinly slice the onion and mushrooms. Mince the garlic and set aside.

Step 2: Sear the Steak

1. Heat the Oil: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
2. Sear the Steak: Add the steak slices in a single layer and cook for 1-2 minutes per side, until browned but not fully cooked through. You may need to do this in batches to avoid overcrowding. Transfer the browned steak to a plate and set aside.

Step 3: Sauté the Vegetables

1. Add Butter to the Pan: Lower the heat to medium and add the butter to the same skillet.
2. Cook the Onions and Garlic: Add the sliced onions and cook for 3-4 minutes, stirring occasionally until softened and lightly golden. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
3. Add the Mushrooms: Stir in the mushrooms and cook for about 5-7 minutes, or until the mushrooms are golden brown and any released liquid has evaporated.

Step 4: Build the Sauce

1. Sprinkle with Flour: Sprinkle 1 tablespoon of flour over the vegetables and stir to coat. This helps thicken the sauce.
2. Add Broth and Worcestershire Sauce: Gradually pour in the beef broth, stirring continuously to avoid lumps. Add the Worcestershire sauce and bring the mixture to a simmer.
3. Simmer to Thicken: Let the sauce simmer for 5-6 minutes, or until it begins to thicken slightly.

Step 5: Finish the Sauce

1. Add Sour Cream and Dijon Mustard: Reduce the heat to low and stir in the sour cream, heavy cream, and Dijon mustard until smooth. This will give the sauce a creamy texture and a slight tanginess.
2. Season with Salt and Pepper: Taste the sauce and season with salt and pepper as needed.

Step 6: Combine and Serve

1. Add Steak Back to the Pan: Return the seared bavette steak to the skillet, stirring gently to coat the meat in the sauce. Allow it to cook for an additional 2-3 minutes, or until the beef is warmed through.
2. Serve: Serve the stroganoff over a bed of egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley, thyme, or grated Parmesan for an elegant finish.

Ingredient Background

Each ingredient in this Bavette Beef Stroganoff contributes to the dish’s rich and creamy flavor profile. Bavette steak provides a tender, beefy taste that works well in quick-cooking recipes. Mushrooms and onions form the aromatic base, adding depth and umami to the sauce. The beef broth, sour cream, and heavy cream make up the stroganoff sauce, which is creamy and full-bodied, with Worcestershire sauce and Dijon mustard adding a touch of tangy complexity. The flour acts as a natural thickener, ensuring the sauce clings beautifully to the beef and noodles.

Technique Tips

• Slice Steak Against the Grain: Slicing against the grain makes bavette steak more tender by breaking down the muscle fibers.
• Sear Over High Heat: Searing the steak over high heat for just a couple of minutes gives it a golden crust without overcooking, allowing it to stay juicy.
• Use Low Heat for Creamy Sauce: When adding sour cream and heavy cream, reduce the heat to low. High heat can cause the cream to curdle.
• Season Gradually: Add salt in small amounts as you cook, tasting as you go, especially when using salted beef broth or Worcestershire sauce.

Alternative Presentation Ideas

• Stroganoff Casserole: Layer cooked egg noodles and stroganoff in a baking dish, top with extra cheese, and bake for 10 minutes at 375°F for a casserole-style dish.
• Stuffed Stroganoff Potatoes: Serve the stroganoff sauce and beef inside baked potatoes for a unique presentation that’s both hearty and filling.
• Puff Pastry Cups: Spoon the beef stroganoff into puff pastry shells or mini tartlets for an elegant appetizer or brunch option.
• Stroganoff Sandwich: Serve the beef stroganoff inside a crusty baguette or between two slices of toasted bread for a stroganoff sandwich.

Additional Tips for Success

• Avoid Overcrowding the Pan: When searing the steak, cook it in batches if necessary. Overcrowding reduces the pan temperature, preventing the meat from browning.
• Don’t Overcook the Steak: Bavette is best when slightly pink in the center, so avoid overcooking during the initial sear.
• Let the Stroganoff Rest: Allow the stroganoff to rest for a couple of minutes before serving to let the sauce thicken slightly.
• Serve with Bread: Offer a side of crusty bread to soak up every bit of the creamy sauce.

Recipe Variations

• Mushroom Stroganoff: For a vegetarian version, double the mushrooms and omit the steak. Add spinach or zucchini for extra texture.
• Creamy Mustard Stroganoff: For a stronger mustard flavor, add a tablespoon of whole grain mustard in addition to Dijon.
• Herb and Garlic Stroganoff: Add fresh thyme, rosemary, or a pinch of sage for an herbaceous twist.
• Red Wine Stroganoff: Add a splash of red wine before the beef broth for a richer, more complex flavor.

Freezing and Storage

• Storing Leftovers: Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat.
• Freezing: Allow the stroganoff to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on low heat, adding a splash of broth or cream if needed.
• Make Ahead: Prepare the sauce without the steak and store it separately. Sear the steak fresh when ready to serve, as this preserves its texture and flavor.

Healthier Twist Ideas

• Use Greek Yogurt Instead of Sour Cream: Greek yogurt provides creaminess with a lighter calorie count and added protein.
• Add Extra Vegetables: Add bell peppers, spinach, or green beans for extra nutrients without adding many calories.
• Use Low-Fat Cream: Substitute the heavy cream with half-and-half or a dairy-free alternative to reduce fat.
• Whole Wheat Noodles: Serve the stroganoff with whole wheat noodles for added fiber and a more nutritious base.

Serving Suggestions for Events

• Dinner Party: Serve Bavette Beef Stroganoff in individual bowls with a sprinkle of parsley and a side of garlic bread for a sophisticated meal.
• Holiday Feast: Pair with mashed potatoes, roasted vegetables, and a salad for a complete holiday spread.
• Weeknight Family Dinner: Serve with egg noodles or steamed rice, alongside a simple side salad for an easy but comforting family meal.
• Potluck: Serve in a slow cooker to keep warm and allow guests to help themselves, adding a variety of toppings for personalization.

Special Equipment

• Large Skillet or Sauté Pan: A wide, heavy-bottomed skillet provides even heat distribution, ideal for browning steak and building a creamy sauce.
• Sharp Knife for Slicing Steak: A sharp knife ensures clean, even slices against the grain, preserving the tenderness of the bavette.
• Wooden Spoon or Silicone Spatula: Use a wooden spoon or spatula to scrape up browned bits from the bottom of the pan, which add depth to the sauce.

Frequently Asked Questions

1. Can I use a different cut of beef?
Yes! Flank steak, skirt steak, or sirloin work well. Choose a cut that’s tender and cooks quickly, as these cuts perform best in stroganoff.

2. How do I prevent sour cream from curdling?
Add the sour cream on low heat and stir continuously. Avoid high heat after adding dairy to keep the sauce creamy.

3. Can I make this dish dairy-free?
Yes! Use coconut cream or a dairy-free sour cream substitute, along with a plant-based butter alternative.

4. What side dishes pair well with this stroganoff?
Garlic bread, mashed potatoes, steamed broccoli, or roasted vegetables pair wonderfully with this dish.

5. Is this stroganoff gluten-free?
To make it gluten-free, use a gluten-free flour or cornstarch to thicken the sauce and serve with gluten-free noodles.

6. Can I use dried herbs instead of fresh?
Yes, substitute fresh parsley with 1 teaspoon of dried parsley or herbs of your choice.

7. How can I add more flavor to the sauce?
A splash of red wine, extra Worcestershire sauce, or a bit of balsamic vinegar can deepen the sauce’s flavor.

8. Can I use pre-sliced mushrooms?
Yes, pre-sliced mushrooms work fine, though fresh sliced mushrooms offer a bit more flavor and texture.

Conclusion

Bavette Beef Stroganoff combines the comforting, classic flavors of stroganoff with the tenderness and rich taste of bavette steak for a sophisticated twist on a beloved dish. The creamy, tangy sauce, infused with garlic, mushrooms, and spices, clings beautifully to the tender beef and noodles, creating a meal that’s both hearty and indulgent. Whether you’re serving it for a family dinner or a special occasion, this stroganoff is sure to impress. With easy-to-follow instructions and plenty of tips, you’ll be able to make this Bavette Beef Stroganoff a staple recipe that everyone loves. Enjoy every savory bite of this elevated, satisfying comfort food classic!