Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, russian beef stroganoff. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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. This is an authentic Russian beef stroganoff recipe made with sour cream (in Russia we use smetana) and without mushrooms.
Russian Beef Stroganoff is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Russian Beef Stroganoff is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have russian beef stroganoff using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Russian Beef Stroganoff:
- Prepare 4 tablespoons butter, divided
- Get 1 onion, chopped
- Get 4 cloves garlic, crushed or minced
- Get 1 pound (500 grams) sliced mushrooms
- Get 24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch piece
- Take 2 teaspoons dijon mustard
- Take 1 teaspoon paprika, (smoky or mild)
- Take to taste Salt and pepper
- Get 1 cup light sour cream at room temperature, (or reduced-fat cooking cream)
- Prepare 2 cups beef broth (or stock), (or 2 cups water mixed with 1 tablespoon vegetable stock powder)
- Prepare 2 tablespoons flour
- Prepare 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. 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. Perfect for any day of the week!
Steps to make Russian Beef Stroganoff:
- 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!
Tender, juicy strips of beef in a creamy, savory sauce served on a bed of noodles. Perfect for any day of the week! If you are a chicken lover, try Chicken Stroganoff in crock pot! It was named for the Stroganov family, who were the richest businessmen, merchants and landowners of the time. The easiest way to do that is to put the meat in the freezer until slightly frozen.
So that’s going to wrap this up with this special food russian beef stroganoff recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
