Beef Stroganoff – Бефстроганов Befstróganov

This is a classic Russian dish  that I do at least once or twice a year.  A deliciously flavorful dish of beef cooked to perfect tenderness, with a very lovely  creamy mushroom “gravy” sauce.

Stroganoff simply means sautéed strips or cubes  of beef and mushrooms in a sour cream sauce served with noodles. Preferably  the meat of choice is a nice tenderloin filet of beef. However, if tenderloin is beyond the budget, try making it with thin slices of flank steak cut diagonally across the grain. If you freeze the steak for about an hour–just enough to firm it up, thin slicing will be much easier. Other good cuts of meat for this dish are sirloin or porterhouse steak. A simple tasty dish.

Typically, as mentioned,  the creamy meat mixture is served over noodles, but goes great with rice as well.

Topped with fried onions, that were dusted with flour, fried in a small pot (a little deep fry), then sprinkled with a pinch of cayenne pepper and salt

Garnished with fresh thyme, parsley, and chives. I also had a side of fresh beets

Served over hot buttered noodles

Beginnings.  Seasoning the beef before refrigerating.  Note: I didn’t used the green peppercorns or the cream of mushroom soup. That was used in another recipe that I was preparing at the time

Ingredients:

1 1/2 to 2 pounds beef tenderloin, sirloin, porterhouse or flank steak  (with any fat and/gristle removed)  cut into thin strips or cubes

1/2 pound mushrooms, sliced

6 Tbsp butter or vegetable oil

1/8 tsp nutmeg

1 Tbsp flour

1 cup sour cream, at room temperature

1 onion, sliced

1 cup beef stock – heat before adding

Salt and freshly ground black pepper to taste

1 tsp prepared mustard

Proceed:

I seasoned the cut beef with salt, fresh cracked black pepper, onion powder, garlic powder, covered and refrigerated overnight. You can do this for a couple of hours, but I find overnight  adds more enhancement of flavor. Allow the meat to attain room temperature however, before cooking.

Melt 3 Tbsp of butter(or the oil–I used oil) in a heavy skillet. Add the onion and cook until translucent, then remove and set aside. Turn the heat to medium high, and sear the beef, turning to brown on all sides. You may have to do this in batches.  Remove the beef and set aside with the onions. Add the remaining 3 Tbsp of oil to the skillet, and stir in the mushrooms. Cover and cook 3 minutes. Add the flour and whisk until blended.  Add the hot stock and whisk until the sauce is thickened and smooth. Stir in the mustard and sour cream. Season with salt, pepper, and the nutmeg . Now add the beef and onion to this, reduce the  heat and allow to simmer –stirring occasionally– until the meat is very tender.

Garnish with herbs and serve over hot buttered noodles or rice.

Paired with a very nice Shiraz

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2 Comments (+add yours?)

  1. richardmcgary
    Jul 26, 2014 @ 17:16:02

    Great post, Ruby, and beautiful photos. This is such a classic dish and yours looks divine!

    Reply

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