Russian Beef Stroganoff. Dredge beef strips in the mixture. In the States and Russian-American restaurants, beef stroganoff is typically served with egg noodles or rice pilaf, but crispy pan-fried potatoes are the traditional Russian way to serve stroganoff. What is unchanged, whether American or Russian, is the sour-cream sauce accompanying the beef.
You can of course add onions as well if you like, but a lot of Russian recipes are quite basic. Beef Stroganoff, the classic Russian recipe of tender beef in a creamy sauce, is known the world over. The exact origins of the recipe are somewhat in dispute. You can cook Russian Beef Stroganoff using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Russian Beef Stroganoff
- It's 4 tablespoons of butter, divided.
- Prepare 1 of onion, chopped.
- You need 4 cloves of garlic, crushed or minced.
- Prepare 1 pound (500 grams) of sliced mushrooms.
- It's 24 ounces (700 grams) of lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch piece.
- Prepare 2 teaspoons of dijon mustard.
- You need 1 teaspoon of paprika, (smoky or mild).
- Prepare to taste of Salt and pepper.
- It's 1 cup of light sour cream at room temperature, (or reduced-fat cooking cream).
- It's 2 cups of beef broth (or stock), (or 2 cups water mixed with 1 tablespoon vegetable stock powder).
- It's 2 tablespoons of flour.
- You need of Freshly chopped parsley to garnish.
Stroganoff (or Stroganov) is a simple and comforting Russian dish consisting of sauteed pieces of beef served in a sour cream sauce. It was named for the Stroganov family, who were the richest businessmen, merchants and landowners of the time. Russian Beef Stroganoff is everything a good comfort food should be. Tender, juicy strips of beef in a creamy, savory sauce served on a bed of noodles.
Russian Beef Stroganoff step by step
- Melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done..
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds)..
- Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika..
- Stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon..
- Grab a small jug and whisk together the beef broth (or stock) with flour until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken..
- Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil)..
- Serve it with rice, pasta or noodles and garnish it with parsley..
- Tag @appetizing.adventure on Instagram if you make this!.
Perfect for any day of the week! If you are a chicken lover, try Chicken Stroganoff in crock pot! This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream. Today the dish that is called beef stroganoff is at best a vague resemblance to the original dish, and at worst - absolutely different inexpressive concoction. How to Make a Real Russian Beef Stroganoff (Homemade Recipe) Ingredients.