Beef stroganoff is a rare Russian classic recipe, this version is a luxurious version that cooks quickly and serves the beef medium rare.
Traditional Stroganoff, Well Nearly!
I kinda spent much of my cooking life not really being all that keen on what I knew as beef stroganoff.
I have a mushroom stroganoff recipe that I adore, that I added in the first few months of my website.
But I always associated the beef variant with a heavy paprika sauce and over cooked beef.
I had no idea that many of the items that we consider part of a traditional beef stroganoff were never originally there.
Paprika never featured as part of the sauce with the “spice” and flavour element being provided by mustard.
Even the ubiquitous sour cream or smetana was a later addition too, it would originally have been a beef stock thickened with a roux.
Although I have stuck with the sour cream for my recipe as it adds a delicious tartness.
I cut the richness of sour cream with the rich savoury flavour of beef stock as a nod to the original roux.
I advise using full fat sour cream, you can try with low fat but it is less stable and runs the risk of splitting.
Rosy Pink Beef!
But my biggest beef with the modern stroganoff was the… well beef!
But for me stroganoff is meant to be a quickly cooked meal. All of the ones I have ever eaten have had poorly cooked beef.
Now do not get me wrong, I am not one of those cooks who says you should cook your meat in a certain way.
But I like much of my meat cooked pink and often find beef stroganoff chewy.
To combat this, I sear a whole steak first and let it rest whilst I make the sauce. Then I slice the beef and add it into the sauce for 4-5 minutes to finish.
If you like your beef cooked more then just sear it for longer!
Who doesn’t like fried potatoes right? I’m British, so fish and chips… drool!
Although quite often what we now know as beef stroganoff is served over buttered noodles or pasta.
My personal favourite is nutty brown rice, it adds a lovely ‘texture’ to the recipe. To be perfectly honest I just love brown rice and use it all of the time.
As for the cornichons, seriously try it and prepare for your brain to be fried.
Because they really are the most wonderful garnish for a classic beef stroganoff!
A beef stroganoff means many things to many people, my version returns to its Russian roots. Although it doe get a sense of luxury from some nice steak that is served pink!
- 350 g (12 oz) Sirloin Steak
- Cooking Oil
- 100 g (3.5 oz) Mushrooms
- 150 g (5.25 oz) Onion
- 100 g (3.5 oz) Full Fat Sour Cream
- 100 ml (3.4 fl oz) Beef Stock
- 1-2 Tbsp English Mustard
- 30 g (1 oz) Butter
- 30 g (1 oz) Cornichon
- Salt to taste
- Pepper to taste
- Cut the mushrooms into bite sized pieces.
- Slice the onion into 5mm thick half moon shapes.
- Rub your steak with the cooking oil and season with salt and pepper.
- Fry over a fierce heat for 60-90 seconds each side to get a nice colour.
- Remove and reduce the heat.
- Add the butter to the pan and when it begins to foam add the onions and mushrooms.
- Cook until golden which should take between 5 and 10 minutes depending on cooking temperature.
- Whilst this is cooking take the time to slice your beef into strips making sure to reserve any juices they give off.
- When nicely golden turn up the heat to high and add in the beef stock and reduce by half.
- Reduce the heat to medium-low again and add in your sour cream and mustard and give it a stir.
- Now return the beef along with any of the resting juices and simmer for 5 minutes.
- Now is a good time to check for seasoning adding more salt and pepper as required.
- Finally, dice and sprinkle over the cornichons to cut through the richness.
Amount Per Serving: Calories: 870Total Fat: 63gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 256mgSodium: 714mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 63g