beef stroganoff as in russia
(4 ratings)
One of the foreign students that we had with us for a 6-week stay while she studied at the Enlish Language Institute at the University of Alabama made this dish for us and shared the recipe. Stroganoff is a traditional dish of classic Russian cookery that has been in various forms in Europe since the 18th century. The name Stroganoff refers to a family of wealthy merchants from Novgorod who set up trading with Europe, one of the families had a French cook who might have given his master’s name to one of his creations. The dish is prepared with tender meat, mushrooms, and sour cream.
►
(4 ratings)
yield
4 serving(s)
Ingredients For beef stroganoff as in russia
-
1 1/4 lbbeef tenderloin, cut into strips
-
1 1/2 Tbspall purpose flour
-
3 Tbspolive oil, extra virgin
-
3 Tbspbutter, unsalted
-
2 Tbspbrandy
-
3/4 lbmushrooms, sliced
-
1/2 conion, finely chopped
-
1/4 cdry white wine
-
1/3 cconcentrated beef stock
-
1 Tbspdijon mustard
-
3/4 csour cream
-
1 tspworcestershire sauce
-
2 tsppaprika, sweet
-
dashcayenne pepper
-
kosher salt and freshly ground black pepper to taste
-
1 Tbspfresh parsley, chopped for garnish
-
2 Tbspsour cream, for garnish
-
tagliatelle or other hot buttered noodles for serving
How To Make beef stroganoff as in russia
-
1Season meat with half the paprika, salt, and white pepper and leave to marinate for 10 minutes. Sprinkle meat with the flour. Place a pan over medium heat and add half the butter and half the oil, when hot, raise heat to high and sauté beef in two batches until brown on the outside but still pink inside.
-
2Pour the brandy and ignite, when the flame subsides, remove meat to a plate and keep warm, deglaze pan with 2 tablespoons water scraping the bottom and pour the sauce over the meat. Meanwhile, in a clean pan, stir-fry mushrooms over high heat in one tablespoon oil, in two batches, season and set aside.
-
3In a clean pan, heat the rest of the oil and butter and fry onions over medium heat till tender, add garlic and fry a little more. Add white wine and let simmer till wine evaporates, add the beef stock, mustard, sour cream, Worcestershire sauce, the rest of the paprika, and cayenne and bring to boiling point.
-
4Add meat and mushrooms, season and simmer for few seconds. Place Stroganoff in a serving plate, sprinkle with chopped parsley, drizzle with sour cream, and serve hot with Tagliatelle.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT