BEEF STROGANOV (SAUTEED BEEF IN SOUR-CREAM SAUCE)
Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version.
Provided by littleturtle
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
- Let the mustard rest at room temperature for about 15 minutes.
- Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
- Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
- Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
- Drain them in a sieve, discard the liquid and return the mixture to the skillet.
- With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
- Lay each round on a board and slice them into 1/4" wide strips.
- Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
- Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
- With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
- When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
- Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
- Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
- Taste for seasoning.
- To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.
Nutrition Facts : Calories 301.9, Fat 24.9, SaturatedFat 10.1, Cholesterol 39.9, Sodium 844.8, Carbohydrate 17.3, Fiber 2.8, Sugar 10.9, Protein 5.4
BEEF STROGANOFF (SAUTEED STEAK IN SOUR-CREAM SAUCE)
Cheaper cuts of meat can be substituted, but the sirloin is nice especially for dinner guests. This is an easy American version of Stroganov. I also posted the traditional Russian version (recipe #97243).
Provided by littleturtle
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim all fat from steak, and cut across the grain into 1/4" wide strips.
- Combine flour with salt & pepper and dredge meat lightly in mixture.
- Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
- Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
- Cover and cook on low heat for about an hour.
- Just before serving add the sour cream, stirring just until blended.
- Serve over noodles or rice.
BEEF STROGANOFF RECIPE WITH SOUR CREAM
beef stroganoff recipe with sour cream has a unique and unforgettable taste. The traditional method of cooking the dish is very time-consuming.The dish is very creamy and flavorful, so much so, that you will not miss the sour cream.
Provided by Sophia
Time 45m
Number Of Ingredients 18
Steps:
- Toss hot cooked egg noodles with butter immediately after cooking.
- Heat vegetable oil in a large pan over medium-high heat. Add the beef and sear for 8 to 10 minutes, until golden on all sides, stirring occasionally.
- In a large, heavy-duty pan over medium heat, toast the breadcrumbs for 8 to 10 minutes, or until golden brown, stirring constantly. Remove from the pan and place in a large mixing bowl with the beef.
- Add the olive oil and cook the onion until it is soft. Mix the flour with the salt and black pepper in a large mixing bowl. Add the chicken, carrots, celery, onion, garlic, thyme. Add broth 3 1/2 , mustard, and Worcestershire sauce to the pot. As soon as it starts to simmer, turn off the heat.
- In a small mixing cup, whisk cornstarch into the remaining 1/2 cup broth until completely smooth.
- Remove the pan from the heat, stir in the cornstarch slurry, and return to low heat. Simmer for 10 to 12 minutes, in a large skillet over medium-low heat, combine the beef with the thyme, bay leaf, and Worcestershire sauce. To taste, add salt and pepper.
- Garnish with a spoonful of sour cream and parsley before serving to the meal.
Nutrition Facts : Calories 435 kcal, ServingSize 1 serving
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