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Beef Stroganoff with Roasted Potatoes and Creamy Cabbage Slaw: A Comforting, Hearty Meal
When you’re craving a hearty, comforting meal, few dishes can compete with the rich, creamy goodness of Beef Stroganoff paired with perfectly roasted potatoes and a tangy, crunchy cabbage slaw. This classic combination brings together tender beef, velvety sauce, crispy potatoes, and a fresh slaw that offers the perfect balance to the richness of the main dish. Whether you’re serving it for a cozy family dinner or entertaining guests, this recipe is sure to impress.
In this article, we’ll break down each component of the meal, offering tips and tricks to make your Beef Stroganoff with Roasted Potatoes and Creamy Cabbage Slaw absolutely perfect.
Why This Meal Works
- Rich & Hearty: The creamy, savory Beef Stroganoff is a classic comfort food that satisfies your hunger and your taste buds.
- Perfect Pairing: The roasted potatoes add a crispy, golden texture that contrasts wonderfully with the creamy sauce, while the cabbage slaw provides a refreshing crunch that balances out the richness of the beef.
- Versatile & Easy to Make: Whether you’re serving this meal for a special occasion or a weeknight dinner, it’s easy to prepare, and it’s a great dish to customize based on what you have in your kitchen.
Ingredients for Beef Stroganoff with Roasted Potatoes and Creamy Cabbage Slaw
For the Beef Stroganoff:
- 1 lb beef sirloin or tenderloin, thinly sliced into strips
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- ½ cup heavy cream
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Roasted Potatoes:
- 1 ½ lbs baby potatoes or Yukon Gold potatoes, cut into quarters
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (or thyme)
- Salt and pepper to taste
For the Creamy Cabbage Slaw:
- 1 small head of cabbage, shredded (or 4 cups of pre-shredded cabbage)
- 1 medium carrot, shredded
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- Salt and pepper to taste
Instructions for Beef Stroganoff with Roasted Potatoes and Creamy Cabbage Slaw
Step 1: Prepare the Roasted Potatoes
Start by preheating your oven to 400°F (200°C). While the oven heats up, prepare the potatoes. Cut the baby potatoes into quarters (or halves if they’re small) and place them in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with garlic powder, dried rosemary, salt, and pepper.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for 25-30 minutes, or until they are golden and crispy on the outside and tender on the inside, tossing them halfway through for even roasting. Once done, remove from the oven and set aside.
Step 2: Make the Creamy Cabbage Slaw
While the potatoes are roasting, prepare the cabbage slaw. In a large mixing bowl, combine the shredded cabbage and shredded carrot. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (if using), and a pinch of salt and pepper.
Pour the dressing over the cabbage and carrot mixture, tossing until everything is evenly coated. Taste and adjust the seasoning as needed, adding more salt, pepper, or honey for balance. Cover and refrigerate the slaw while you cook the Beef Stroganoff to allow the flavors to meld together.
Step 3: Cook the Beef Stroganoff
In a large skillet or sauté pan, heat one tablespoon of olive oil over medium-high heat. Add the thinly sliced beef and season with salt and pepper. Cook the beef for about 3-4 minutes until it is browned on all sides. Remove the beef from the pan and set aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.
Next, pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine, scraping any bits off the bottom of the pan to incorporate all the flavors. Let the broth simmer for 5 minutes, allowing it to reduce slightly.
If you’d like a thicker sauce, sprinkle one tablespoon of flour into the pan and stir to combine. Let it cook for 1-2 minutes to remove the raw flour taste, then slowly add the sour cream and heavy cream, stirring until smooth. Bring the mixture to a gentle simmer and cook for 3-4 minutes to thicken.
Finally, return the cooked beef to the pan, stirring to combine with the sauce. Let the beef simmer in the sauce for another 2-3 minutes, allowing it to soak up the flavors. Taste and adjust the seasoning with more salt and pepper if needed.
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