Beef Stroganoff is a classic Russian dish that has become popular worldwide for its rich and creamy sauce paired with tender beef and often served over noodles or rice. Here’s a detailed recipe and background information
History:
Beef Stroganoff’s exact origins are debated, but it is believed to have been named after the Stroganov family, prominent Russian merchants and landowners. The dish gained popularity in the mid-19th century, and variations of it spread throughout Europe and beyond. Today, it is enjoyed in many countries with slight regional variations.
How to Make Beef Stroganoff:
Ingredients:
- 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (button or cremini)
- 1 tablespoon tomato paste
- 1 cup (240ml) beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup (240ml) sour cream
- Fresh parsley, chopped, for garnish
- Cooked egg noodles, rice, or mashed potatoes, for serving
Instructions:
- Prepare the Beef: Season the beef strips with salt and pepper. Dredge the beef in flour to coat evenly, shaking off any excess.
- Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Add half of the butter. Once the butter is melted and the skillet is hot, add the beef in batches. Sear the beef strips for about 1-2 minutes per side, until browned. Transfer the seared beef to a plate and set aside.
- Cook the Mushrooms and Onions: In the same skillet, add the remaining butter. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are tender and any liquid released has evaporated.
- Deglaze the Pan: Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly.
- Combine and Simmer: Stir in the Dijon mustard and Worcestershire sauce. Reduce the heat to low. Return the seared beef strips (and any accumulated juices) to the skillet. Stir in the sour cream until well combined. Simmer gently for 5-7 minutes, stirring occasionally, until the beef is cooked through and the sauce is heated through and slightly thickened.
- Serve: Remove from heat. Taste and adjust seasoning with salt and pepper if needed. Serve Beef Stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley.
Serving Suggestions:
Beef Stroganoff is traditionally served over egg noodles, but it also pairs well with rice or mashed potatoes. A side of steamed vegetables or a green salad complements the richness of the dish.
Variations:
- Chicken Stroganoff: Substitute chicken breast for the beef.
- Vegetarian Stroganoff: Replace the beef with mushrooms or tofu for a vegetarian version.
- Healthier Options: Use Greek yogurt instead of sour cream for a lighter sauce.
Enjoy your Beef Stroganoff, a comforting and flavorful dish that is perfect for a cozy dinner at home!
