shaking beef recipe
The Best shaking beef recipe
I love this recipe because it’s so versatile—you can throw in whatever veggies you have on hand, whether it’s bell peppers, onions, carrots, or even frozen peas, and it just works. My family loves it because it’s filling without being heavy, and the flavors are always balanced, whether it’s a little garlic and onion or a bold kick of spices. It’s something you can make ahead of time and reheat, so it’s great for meal prep too. Plus, the health benefits are pretty solid—lean beef is packed with protein, and the veggies add fiber and vitamins. It’s not just tasty; it’s a smart choice for keeping everyone full and energized. And let’s be honest, there’s nothing better than a big bowl of shaking beef when you’re looking for a satisfying meal that feels like home.
Classic Shake Beef (Beef Stroganoff)
A rich and creamy dish featuring tender beef in a savory tomato-based sauce, served over fluffy egg noodles or mashed potatoes. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs (700g) sirloin steak or beef chuck
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 cup (240ml) beef broth
- 1 cup (240ml) tomato sauce
- 1 cup (240ml) heavy cream or half-and-half
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp butter
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- 2 cups cooked egg noodles or mashed potatoes
- Fresh parsley (for garnish)
👨🍳Directions
-
1
Pat the beef dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, thyme, and smoked paprika. -
2
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes per side). Remove beef from the skillet and set aside. -
3
In the same skillet, add butter and cook for 30 seconds. Pour in the beef broth and tomato sauce, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes. -
4
Return the beef to the skillet. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and additional salt and pepper. Simmer for another 10 minutes, stirring occasionally, until the sauce thickens. -
5
Cook egg noodles or mash potatoes according to package instructions. Divide the noodles or potatoes among serving plates. Spoon the beef and sauce mixture over the top. -
6
Garnish with fresh parsley and serve hot.
🔧Equipment
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can add sliced mushrooms or bell peppers for extra flavor and texture.
- Ensure beef is cooked to at least 145°F (63°C) for safety.
Watch Video Of How Classic Shake Beef (Beef Stroganoff) Works
❓ Frequently Asked Questions About Shake Beef (Beef Stroganoff)
What is the purpose of using a meat tenderizer in the shaking beef recipe?
The meat tenderizer in the shaking beef recipe helps break down the muscle fibers in the beef, making it more tender and easier to chew. When you shake the beef with the tenderizer, the coarse grains of the tenderizer rub against the beef, breaking down the connective tissues and separating the muscle fibers, which results in a more tender and flavorful piece of beef.
Why does the shaking method improve beef tenderness compared to traditional cooking methods like braising or grilling?
The shaking method enhances tenderness by physically breaking down the beef’s connective tissues and muscle fibers through vigorous shaking. Traditional methods like braising rely on heat and moisture to break down connective tissues over time, which can take longer. Shaking, on the other hand, uses mechanical action to achieve tenderness quickly, making it an efficient way to prepare tough cuts of beef like chuck roast or short ribs.
How long should I let the beef rest before shaking it?
For the best results, let the beef rest at room temperature for about 30 minutes before shaking it. This allows the beef to reach a consistent temperature, making it easier to handle and ensuring even tenderness throughout the piece. Resting also helps redistribute juices, which enhances flavor and moisture in the final dish.
What type of beef is best suited for the shaking beef technique?
The shaking beef technique works best with tougher cuts of beef that benefit from increased tenderness, such as:
– Chuck roast
– Short ribs
– Brisket
– Beef shank
– Steak (like flank or skirt steak, though less commonly)
These cuts have a higher connective tissue content, making them ideal for the method.
Can I use frozen beef for the shaking technique, and if so, what adjustments should I be made?
Yes, you can use frozen beef, but you’ll need to thaw it first for best results. If thawing isn’t possible, ensure the beef is at room temperature before shaking—this prevents uneven cooking and ensures thorough tenderness. Additionally, if the beef is very frozen, it may be easier to break down if you let it sit at room temperature for a few hours before shaking.
