Boursin Orzo with Chicken

A luxurious twist on classic comfort food, this Beef Stroganoff transforms premium cuts of beef into a creamy, soul-warming dish that's become a staple in my family's dinner rotation. The tender strips of scotch fillet dance with golden mushrooms in a rich, tangy sauce that clings beautifully to every strand of pasta, creating that perfect balance of flavors that makes you close your eyes with each bite.

I discovered this version of Beef Stroganoff during a cooking workshop, and it's been my go-to recipe ever since. The first time I made it for my family, there was complete silence at the dinner table – the kind that only happens when everyone is too busy savoring every mouthful to speak.

Essential Ingredients

• Scotch Fillet (Ribeye): The marbling in this cut ensures tender, juicy meat. Look for bright red meat with consistent marbling throughout
• Mushrooms: Choose firm, closed-cap mushrooms with a fresh, earthy smell. I prefer cremini for their deeper flavor, but white button mushrooms work beautifully too
• Sour Cream: Full-fat sour cream gives the sauce its signature richness. The higher fat content prevents curdling when heated
• Dijon Mustard: Adds depth and subtle tang to the sauce. Always opt for authentic Dijon rather than yellow mustard for its more sophisticated flavor profile
• Beef Broth: The foundation of our sauce. Look for low-sodium options to better control the final seasoning
• Butter: Use unsalted European-style butter if possible; its higher fat content creates a silkier sauce

Detailed Cooking Instructions

Prepare Your Beef

Wrap the meat in plastic wrap and gently flatten to an even 0.75cm thickness using smooth, controlled motions with your mallet

Slice against the grain into thin strips, about the width of your pinky finger

Pat the strips dry with paper towels and season generously with salt and freshly cracked black pepper

Perfect the Sear

Heat your largest heavy-bottomed pan until it's smoking hot

Working in small batches, arrange the beef strips in a single layer with breathing space between each piece

Let them sear undisturbed for exactly 30 seconds until golden-brown, then flip for another 30 seconds

Remove to a warm plate and resist the urge to return them to the pan too soon

Create the Flavor Base

Lower the heat to medium-high and add butter to the pan

Add your sliced onions, stirring occasionally until they become translucent and slightly golden

Introduce the mushrooms in a single layer, allowing them to release their moisture and develop a beautiful golden color

Use your wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan

Develop the Sauce

Sprinkle flour over your vegetables, stirring constantly to prevent any lumps from forming

Stream in the beef broth gradually while whisking to ensure a silky-smooth consistency

Let the sauce simmer gently until it starts to thicken, coating the back of your spoon

Stir in the sour cream and Dijon mustard with gentle motions, keeping the heat low to prevent curdling

Allow the flavors to meld together for 2-3 minutes until the sauce reaches a luxurious, velvety consistency

Finishing Touches

Return your beef and any accumulated juices to the pan

Fold everything together gently, letting the meat warm through without overcooking

Taste and adjust seasoning, remembering that the perfect balance of salt brings all the flavors together

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Growing up, mushrooms were always my least favorite ingredient, but this dish changed everything. The way they soak up the rich sauce and complement the tender beef converted me into a lifelong mushroom enthusiast. Now, I often find myself doubling the mushroom portion in this recipe.

The Art of Timing

The key to perfect Stroganoff lies in timing and temperature control. I've learned through countless preparations that rushing the mushroom cooking process or having the heat too high when adding sour cream can dramatically affect the final result. The mushrooms need time to release their moisture and develop that gorgeous golden color, which typically takes about 8-10 minutes of patient cooking.

Chef's Helpful Tips

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After years of making this recipe, I've come to appreciate it not just as a meal, but as a celebration of technique and timing. Each time I prepare it, I'm reminded of why this dish has stood the test of time - it's simply perfect in its ability to combine simple ingredients into something truly magnificent. Whether you're cooking for a special occasion or simply craving comfort food, this Beef Stroganoff delivers satisfaction in every bite.

Frequently Asked Questions

→ Can I use a different kind of cheese?

Yes! You can substitute the Boursin with cream cheese mixed with your favorite herbs. Goat cheese or mascarpone also work well.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or broth to bring back the creamy texture.

→ Can I use different pasta?

While orzo works best, you can use small pasta shapes like small shells or ditalini. Just adjust cooking time according to package instructions.

→ What can I use instead of chicken?

This recipe works great with shrimp, turkey cutlets, or mushrooms for a vegetarian option. Just adjust cooking times accordingly.

→ Can I add more vegetables?

Absolutely! Try adding peas, cherry tomatoes, zucchini or bell peppers. Add firmer veggies with the orzo, tender ones near the end.