Luxurious Beef Stroganoff Recipe

A rare Russian classic, beef stroganoff is a homely warming rich dish that is remarkably easy and simple!

A rare Russian classic and truly global recipe, beef stroganoff is a homely warming rich dish that is remarkably quick and simple!

Traditional Stroganoff, Well Nearly!

This recipe has been a long time in coming to my site, I posted my mushroom stroganoff recipe almost 2 years ago.

I stated back then that I would choose a mushroom stroganoff over meaty one any day of the week.

That thought kinda irked me a little. Mushrooms are great but c’mon it’s beef it has gotta be good right?

Anyway, I went back to the drawing board, I mean all the way back to recipes from the 1800’s.

I revisited what the original recipe was and how that differed from what I find quite disappointing today.

I have done something similar with another recipe from Eastern Europe with my Borscht recipe.

A rare Russian classic and truly global recipe, beef stroganoff is a homely warming rich dish that is remarkably quick and simple!

Rosy Pink Stroganov!

My first and major ‘beef’ with what we know as this classic recipe today is over cooked meat.

Seriously taking a piece of sirloin or heaven forbid fillet and cutting it up, frying it in a pan is all fine.

But then continuing to cook it in a massive sauce is sacrilegious as far as I am concerned.

So I started reading and part of the reason for overcooking is the surface area of the beef.

The more it is cut up the greater the surface area, that means you need to put more energy into the pan to brown the meat.

More energy means you cook the beef longer to get it to colour.

As a result I start with a whole steak initially and frying on as fierce a heat as I can get. This gives a great colour and as a result flavour.

Then slicing it means beef that stays medium rare in a stroganoff, which is a revelation in and of itself.

A rare Russian classic and truly global recipe, beef stroganoff is a homely warming rich dish that is remarkably quick and simple!

A Traditional Sauce.

Revelation number 2, the stroganoff sauce… Seriously I have no idea where the modern stroganoff came from because traditionally there was no paprika.

I personally think that a host of stroganoff sauces are very close to the sauces used in Paprikash in Hungary.

You should check out my Chicken paprikash recipe for that.

The spice was originally provided by mustard. This both blew my mind and rocked my world.

Although please don’t tell any Hungarians that I was delighted to see less paprika in a recipe. I will be deported!

Finally the base of the sauce. It is much famed now for sour cream or Smetana as the Russians know it… Guess what, that was never originally there either.

It was a roux based sauce so butter, flour and the beef stock. My version of a stroganoff sauce played with that idea a little.

Keeping the richness and tartness of the sour cream but cutting it with beef stock that has been reduced to give an intense beefy flavour.

A rare Russian classic and truly global recipe, beef stroganoff is a homely warming rich dish that is remarkably quick and simple!

The Perfect Side Dish.

Traditionally stroganoff would have been served with crispy pan-fried potatoes…

Who doesn’t like fried potatoes right? I’m British, so fish and chips… drool!

Quite often what we now know as beef stroganoff is served over buttered noodles or pasta.

Both of those are a good side, although I personally find that the potatoes go a little soggy.

I also find the pasta texture all a little soft although not unpleasant at all. In fact, I serve my catfish paprikash with a great buttered noodle side dish.

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, prepare for your brain to be fried with the most wonderful garnish idea!

So there you go, my faith in an old idea, beef stroganoff or stroganov if you prefer, restored.

A rare Russian classic and truly global recipe, beef stroganoff is a homely warming rich dish that is remarkably quick and simple!
Quick and Easy Fancy Beef Stroganoff

Quick and Easy Fancy Beef Stroganoff

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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!

Ingredients

  • 350 g Steak, Sirloin or Rib Eye are perfect
  • Cooking Oil, Neutral
  • 100 g Mushrooms, About 2.5 cm in diamter, cut in half
  • 150 g Onion, Sliced into half moons
  • 100 g Sour Cream
  • 100 ml Beef Stock
  • 1 Tbsp English Mustard
  • 30 g Butter
  • 25 g Cournichon, Diced
  • Salt
  • Pepper

Instructions

  1. Rub your steak with the cooking oil and season with salt and pepper.
  2. Fry over a fierce heat for 60-90 seconds each side to get a nice colour.
  3. Remove and reduce the heat.
  4. Add the butter to the pan and when it begins to foam add the onions and mushrooms.
  5. Cook until golden which should take between 5 and 10 minutes depending on cooking temperature.
  6. Whilst this is cooking take the time to slice your beef into strips making sure to reserve any juices they give off.
  7. When nicely golden turn up the heat to high and add in the beef stock and reduce by half.
  8. Reduce the heat to medium-low again and add in your sour cream and mustard and give it a stir.
  9. Now return the beef along with any of the resting juices and simmer for 5 minutes. 
  10. Now return the beef along with any of the resting juices and simmer for 5 minutes.
  11. Now is a good time to check for seasoning adding more salt and pepper as required.
  12. Finally, sprinkle over the cornichons to cut through the richness.

Notes

I like this served with rice, I know many like pasta, so fill yer boots!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 870 Total Fat: 63g Saturated Fat: 27g Trans Fat: 1g Unsaturated Fat: 29g Cholesterol: 256mg Sodium: 714mg Carbohydrates: 14g Fiber: 3g Sugar: 7g Protein: 63g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

12 thoughts on this Recipe:

  1. Well, you have certainly done your homework on this recipe Brian. It’s a rendition that I’ve not come across before but it sounds utterly brilliant.

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