How do you thicken stroganoff?

Stroganoff is a delicious Russian dish that consists of tender beef strips cooked in a creamy sauce. While the flavorful sauce is a hallmark of stroganoff, getting the right texture can be tricky. If the sauce is too thin, it won’t properly coat the beef and noodles. Luckily, there are a few easy ways to get the perfect thick, velvety texture for your stroganoff sauce.

Use a Roux

One of the most common and effective ways to thicken a stroganoff sauce is by making a roux. A roux is a mixture of equal parts fat (usually butter) and flour that is cooked over low heat. As the flour cooks, it absorbs the fat and the starch granules swell, resulting in a smooth thickening agent. Here’s how to thicken your stroganoff with a roux:

1. Melt 2 tbsp butter over medium-low heat in the pan you will make the sauce in.
2. Whisk in 2 tbsp all-purpose flour and cook for 2 minutes, stirring constantly.
3. Continue cooking and stirring for 3-5 minutes until the roux is lightly browned and has a nutty aroma.
4. Whisk in the stroganoff sauce ingredients like broth, onions, garlic, etc and cook until heated through.
5. Let simmer for 5 minutes to allow the sauce to thicken.
6. Adjust consistency if needed by cooking longer to thicken more or adding more broth to thin.

The longer the roux cooks, the more it will thicken the sauce. For a stroganoff, you want the sauce to coat the back of a spoon. If it’s too thin, make another small roux to add in. The roux gives great thickness and richness to stroganoff.

Mix in Sour Cream

Another excellent way to add thickness and creaminess to stroganoff sauce is by mixing in sour cream. The high-fat content and thickness of sour cream makes it an ideal ingredient for finishing and thickening stroganoff. Here’s how to use it:

1. Make the sauce by cooking onions, garlic, broth and any other ingredients besides the sour cream.
2. Once sauce is simmering, remove from heat. Stir in 1/2 to 1 cup sour cream until fully combined.
3. Return to low heat just until warmed through, do not boil.
4. The sauce will noticeably thicken from the sour cream. Add more as needed to reach desired consistency.

Sour cream is a delicate ingredient, so you don’t want the sauce to boil after adding it. Warming it through is enough to reach proper thickness. Too much boiling can cause the sour cream to curdle and separate. For best results, remove from heat before adding.

Mix in a Beurre Manié

A beurre manié is a dough made of equal parts butter and flour that is whisked into hot liquid to thicken. It acts as a thinner, faster alternative to a roux. To use this method:

1. Mix together 2 tbsp softened butter and 2 tbsp all-purpose flour until a smooth paste forms.
2. Once your stroganoff sauce has come to a simmer, remove from heat.
3. Whisk in the beurre manié a little at a time until desired consistency is reached.
4. Return to low heat just to warm through, about 2-3 minutes.

Since the beurre manié is not pre-cooked like a roux, it will thicken the sauce much quicker. Just be careful not to add too much at once or you could end up with clumps. Whisking vigorously helps incorporate it smoothly for a velvety texture.

Stir in Cream Cheese

For an extra creamy stroganoff sauce, you can stir in a couple tablespoons of cream cheese. The rich creaminess melts into the sauce and gives it more body. Here’s how:

1. Make your stroganoff sauce and remove from heat when finished.
2. Add 2-3 ounces of room temperature cream cheese and whisk until fully melted and incorporated.
3. Return to low heat just to warm through, about 2-3 minutes.

The cream cheese will give a noticeable thickness and velvety texture to the sauce. Start with a smaller amount and increase if you want it thicker. Too much can make the sauce gloppy. Stirring constantly helps incorporate smoothly.

Whisk in Some Cornstarch

For a quick and easy way to thicken up a thinner stroganoff sauce, you can use cornstarch as a thickening agent. It only takes a minute to whisk in for results. Here’s how:

1. In a small bowl, dissolve 1-2 tsp cornstarch in 1 tbsp cold water until smooth.
2. Once sauce has simmered, remove from heat.
3. Whisk the cornstarch slurry into the hot sauce until fully combined.
4. Return to heat and simmer for 1 minute to activate thickening.

The cornstarch needs heat to thicken properly, so make sure to bring it back up to a simmer after mixing in. The sauce may look thinner at first, then will rapidly thicken to the desired consistency. Add more slurry if it’s still too thin. Cornstarch is great for minor tweaks in thickness.

Finish with Crème Fraîche

Crème fraîche is a thick cultured cream that makes an excellent finishing touch for stroganoff. It blends smoothly into the sauce for thickness without curdling like sour cream can. Follow these steps:

1. Make the stroganoff sauce and remove from heat when finished.
2. Stir in 1/4 to 1/2 cup crème fraîche until fully incorporated.
3. Return to low heat briefly just to warm through, about 1 minute.

The richness of the crème fraîche gives great viscosity to the sauce. You can adjust the amount based on how thick you want it. Just be careful not to overheat or it could curdle. Warming through is enough to properly thicken without separating.

Include Egg Yolks

For a classic stroganoff recipe, beaten egg yolks are whisked in at the end for thickness. The heat gently cooks the eggs, resulting in a rich, creamy texture. Here’s how to do it:

1. In a small bowl, beat together 2 egg yolks.
2. Once the stroganoff sauce has simmered, remove from heat.
3. Gradually whisk in the egg yolks, starting with 1 tsp at a time.
4. Return to very low heat for 1-2 minutes, stirring constantly.

It’s important to temper the yolks by slowly whisking in a little hot sauce first. This prevents them from curdling. Don’t let the sauce boil after adding them. Gently warming through thickens the eggs properly. The richness of the egg yolks makes for an incredible, old-world texture.

Finish with Greek Yogurt

For a lower-fat option, stir in Greek yogurt at the end instead of sour cream. The thick, creamy yogurt will blend right in for thickness without extra calories. Here’s how to do it:

1. Make your stroganoff sauce and remove from heat when finished.
2. Stir in 1/2 to 1 cup Greek yogurt until fully incorporated.
3. Return to low heat briefly until just warmed through, about 2 minutes.

Be careful not to overheat the yogurt or it can curdle. Brief gentle warming is enough to reach the desired thickness. The Greek yogurt gives great viscosity without the high fat content of sour cream. For an extra tangy flavor, use plain yogurt.

Simmer to Reduce

If your stroganoff sauce seems too thin, one of the easiest ways to thicken is by simmering it longer. Reducing the liquid condenses the sauce for a richer texture. Here’s how to do it:

1. Make the sauce as desired, then let it come to a gentle simmer.
2. Leave uncovered and allow to simmer for 10-15 minutes until reduced.
3. The sauce will thicken up gradually as the liquid evaporates.
4. For thicker results, simmer up to 20-30 minutes uncovered.

Be sure to keep the simmer gentle to avoid burning or scorching the sauce. Stirring occasionally also helps distribute the thickening evenly. Allowing time for reduction gives great natural thickness without needing extra ingredients.

Add Mushroom Purée

Mushrooms contain properties that can help thicken and add body to sauces. Puréeing them is an easy way to harness this. To use it in stroganoff:

1. Sauté 1 cup diced mushrooms until very soft, about 10 minutes.
2. Transfer to a food processor and purée until smooth.
3. Once stroganoff sauce has simmered, stir in mushroom purée.
4. Simmer 2-3 minutes to thicken up.

The fiber and starch released from the mushrooms as they are puréed gives a natural viscosity. Simmering allows the sauce to reduce down slightly. Any variety of mushrooms can be used, depending on your preference.

Finish Cooking the Noodles in the Sauce

An easy way to give your finished stroganoff sauce extra thickness is by cooking the egg noodles right in the sauce. As they simmer, the noodles release starch that helps thicken the surrounding liquid. Here’s how to do it:

1. Bring a large pot of salted water to a boil and cook noodles al dente.
2. Drain noodles and add them directly to the finished stroganoff sauce.
3. Gently simmer noodles in the sauce for 2-3 minutes, stirring often.
4. The sauce will noticeably thicken from the noodles.

Make sure the noodles are not overcooked initially or they may get too soft when simmered in the sauce. The extra starch released into the sauce gives it more body and helps the noodles absorb flavor. Serve immediately once thickened.

Conclusion

Achieving the perfect velvety texture for stroganoff sauce is easy with any of these simple tricks. Whether you prefer using a roux, sour cream, cornstarch, or reducing over time, you can get delicious thick results. The most important thing is keeping the sauce gently heated once thickened to prevent curdling. With the right adjustments, you’ll have rich, creamy stroganoff in no time.