Beef Stroganoff is a full-bodied and tasty dish classified as a main course. It represents a warm, invigorating, and infinitely delicious dish that is a great classic of Russian cuisine. Although there is more than one legend that dispute on who owns the idea of this dish, one thing is for sure, the recipe spectacularly combines Russian and French cuisine.
What is beef stroganoff?
This dish is about beef cut into strips and cooked with onion, champignon mushrooms, and flavored with sour cream. The special feature of Stroganoff is the addition of sour cream and mustard at the end of cooking, which binds the flavors together and combines well with all the ingredients. Beef Stroganoff is a rich and hearty dish ideal for cold periods of the year. Stay connected and scroll down to see the most delicious beef stroganoff made at home.
Ingredients for beef stroganoff
Here is the shopping list for this delicious and creamy course:
- 30 oz beef
- 2 small onions
- 10 oz fresh mushrooms (champignons)
- 1tbsp flour
- 1 tbsp mustard
- 4-5 oz sour cream with min. 20% fat
- 2 cups beef stock
- 1/3 cup oil
- 1 tbsp butter
- 1 tbsp g flour
- salt & pepper
What beef cut is best for beef stroganoff?
Fresh meat is always the best meat, this is the first rule you should follow when buying meat for any dish. As what it takes for the stroganoff, it is best advised to use boneless parts such as ribeye, sirloin (steak), or tenderloin. Any of these cuts will perfectly fit for the creamy dish.
How to cut the meat for beef stroganoff?
This creamy dish is distinctive for its meat cut as well. However, prior to proceeding to slice it, there is a small trick that will tenderize the meat. That is – beating it. Cover the piece with greaseproof paper and beat it until it becomes about 1 cm thinner. It will take about 2 minutes extra of your time, however, the difference will definitely be noticed.
The beef has to be cut in very thin and long stripes. It is the main trick in getting soft meat that is perfectly moist.
Cut the meat into 2 even parts on the vertical, then finely slice it as thin as you can. Take a very well-sharpened knife to get a good result. Make sure you handle the knife properly so that you don’t hurt yourself.
How to make beef stroganoff?
To prepare beef Stroganoff, start by peeling and slicing the onion very finely. Then clean the mushrooms with a damp cloth and cut them into slices as well. Finally cut the beef pulp into strips as described above.
In a deeper pan, heat a little oil. The oil must be very hot as you need the meat to be fried, not smothered. You don’t want it to get blunt and rubbery meat, therefore, fry it quickly on all sides. For the meat to get fried evenly, you may divide the meat into two parts and have it fried in two rounds, or use a very large frying pan and roast it in very hot oil. Use a spatula to mix the meat so it gets evenly browned.
Now add a piece of butter and wait for it to melt. Add the finely sliced onion and a pinch of salt. Reduce the flame and cook the onion for 4-5 minutes until it becomes translucent. Make sure not to burn it.
It’s time to add the mushrooms over the meat and onion. Season with salt and freshly ground black pepper.
Increase the flame and cook the mushrooms for 6-8 minutes. They will release their juices at first, however, when the juices evaporate, they start to take on a beautiful brownish color.
When to add beef stock?
It is the moment when you add beef stock to the sauteed mix. Pour over about 2 cups of beef stock and let it come to a boil.
At this point take the pan off the heat and sprinkle over a tablespoon of all-purpose flour. Set the pan on medium heat and bring it to a boil so that the flour gets cooked. The flour together with the soup will create that special and delicious connection beef stroganoff is so famous for.
The final touch
It is the last step in making the creamy dish. Add a tablespoon of mustard and the sour cream and mix well. Reduce heat to low and mix well. Your beef stroganoff is ready. Words can’t express how fragrant it is! Serve the meaty sauce immediately; sprinkle with freshly chopped parsley.
How to serve Beef Stroganoff?
You will surely impress your guests or family with this Beef Stroganoff – one of the most famous dishes in the world. It is best complemented with potato mashes, rice dishes, and pasta. Nonetheless, this hearty dish can be served sole with a loaf of fresh bread and you will need nothing more.
Tips
- Beat the meat before slicing it for a more tender result
- If you like you can add a couple of spoons of tomato puree.
- According to the original recipe, the proportions of meat with respect to those of onion and mushrooms are 2:1, but they can be changed at will.
- This preparation can also be used to cook other meats such as chicken or veal in a tasty way.
Beef Stroganoff - beef & sour cream recipe
Ingredients
- 30 oz beef
- 2 small onions
- 10 oz mushrooms champignons
- 1 tbsp flour
- 1 tbsp mustard
- 5 oz sour cream
- 2 cups beef stock
- 1/4 cup oil
- 1 tbsp butter
- 1 tbsp flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili flakes optional
Instructions
- Cover the piece of meat with greaseproof paper and bit it until it becomes about 1 cm thinner. Cut the meat into 2 even parts on the vertical, then finely slice it as thin as you can
- Peel and slice the onion very finely. Then clean the mushrooms with a damp cloth and cut them into slices as well
- In a deeper pan, heat a little oil and fry it quickly on all sides. Use a spatula to mix the meat so it gets evenly browned
- Now add a piece of butter and wait for it to melt. Add the finely sliced onion and a pinch of salt. Reduce the flame and cook the onion for 4-5 minutes until it becomes translucent
- Add the mushrooms over the meat and onion. Season with salt and freshly ground black pepper. Increase the flame and cook the mushrooms for 6-8 minutes
- Add beef stock to the sauteed mix. Pour over about 2 cups of beef stock and let it come to a boil
- Take the pan off the heat and sprinkle over a tablespoon of all-purpose flour. Set the pan on medium heat and bring it to a boil so that the flour gets cooked
- Add a tablespoon of mustard and the sour cream and mix well. Reduce heat to low and mix well. Your beef stroganoff is ready! Serve with pleasure!
