Beef stroganoff
It is a historical dish of Tsarist Russia, named after the Stroganov family. The history of this food goes back to the middle of the 19th century. This dish used cubes of beef browned in butter, seasoned and stewed. Initially, no additives were used in the food preparation, and the sauce was also not prepared with cream or sour cream. Today, different variations of this food are spread in many regions of the world. Variations of this dish are also prepared with, for example, sausage, which is common in the Nordic countries.
This sauce is served with many different side dishes, mostly potatoes, but also pasta and rice.
I prepared this dish, trying to capture the nuances of taste that I remember from my childhood when my mother or grandmother prepared this dish.
In addition to beef, I used onions, garlic, and carrots, and also added champignons to the food.
Preparation time: 3 hours
Level: Medium
Quantity: For two to four
Ingredients:
About 500 g of beef. The softer the meat, the shorter the food needs to be simmer
400 g of champignons
2-3 medium carrots cut into desired pieces
2 medium onions cut into thin sectors
2 medium garlic cloves, crushed
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 teaspoon English mustard
150 ml of whipped cream
100 ml sour cream
1.5 tablespoons of wheat flour
Sea salt and black pepper to taste
50 g butter for browning
Boiled potatoes to serve
Preparation:
- Cut the meat into 2.5 to 3 cm cubes and brown in butter over medium heat.
- Cut the onions into thin sectors, crush the garlic, cut the carrots into pieces you like add to the meat, and continue browning. If liquid separates from the meat, let it evaporate and brown for another 2-3 minutes, season with black pepper and sea salt.
- Add water to the food until the meat is almost covered with liquid. Let the food simmer under the lid until the meat becomes very tender. The liquid could be reduced a little before starting to prepare the sauce.
- Before the meat becomes completely soft, peel the potatoes and boil them in slightly salted water until soft.
- At the same time, prepare the sauce. Mix the flour, whipped cream, and sour cream until smooth, and pour over the meat as a sauce. Add the Worcestershire sauce mustard and tomato paste. Mix carefully until smooth and bring to a boil. If the sauce is too thick, add a little water, if the sauce is too liquid, you can let it continue to boil at a low temperature.
- Serve the food on a large roasting plate with boiled potatoes.
Ready!!
