Beef Stroganoff (Russia)

Cooking Time: 40 minutes

The dish is believed to have been named after the Stroganov family, a wealthy Russian noble family, and it first appeared in Russian cookbooks in the mid-19th century. Originally, it was a simple preparation of sautéed beef and onions in a sour cream sauce, but over time, it has evolved to include ingredients like mushrooms, mustard, and paprika for added complexity.

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Ingredients (Serves 4)

For the Stroganoff

• 1 lb (450 g) beef sirloin or tenderloin, thinly sliced

• 1 medium onion, finely chopped

• 1 clove garlic, minced

• 8 oz (225 g) mushrooms, sliced

• 1 cup (240 ml) beef broth

• 1 cup (240 ml) sour cream

• 2 tbsp all-purpose flour

• 2 tbsp unsalted butter

• 1 tbsp vegetable oil

• 1 tsp Dijon mustard (optional)

• 1/2 tsp paprika

• Salt and black pepper, to taste

  
  

To Serve

• 8 oz (225 g) egg noodles or rice

• Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Beef

• Thinly slice the beef against the grain into bite-sized strips.

• Season with salt and pepper.

  
  

Cook the Beef

• Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.

• Sear the beef strips for about 1-2 minutes per side, until browned but not fully cooked. Remove and set aside.

  
  

Cook the Vegetables

• In the same skillet, melt 2 tbsp butter over medium heat.

• Add the onions and cook until softened, about 3-4 minutes.

• Add the garlic and mushrooms, cooking until the mushrooms release their moisture and brown slightly, about 5-6 minutes.

  
  

Make the Sauce

• Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.

• Gradually add the beef broth, stirring constantly to prevent lumps.

• Add the mustard, paprika, and sour cream, stirring until smooth.

  
  

Combine and Simmer

• Return the seared beef to the skillet. Simmer on low heat for 5-7 minutes until the beef is tender and the sauce thickens. Adjust seasoning with salt and pepper.

  
  

Cook the Noodles

• While the sauce simmers, cook the egg noodles or rice according to package instructions. Drain and set aside.

  
  

Serve

• Spoon the stroganoff over the cooked noodles or rice.

• Garnish with fresh parsley and serve immediately.