Beef Stroganoff
Last month, I heard so many different languages while David and I were sitting at the Seattle-Tacoma (Sea-Tac) airport waiting for our departure to Puerto Vallarta. I’ve always liked going to airports as there’s a lot of action going on; people arriving and leaving, travelling for business or pleasure. Long or short trips, everyone seems in a rush 🏃♀️🏃♂️ to catch their flights.
When I look at the flight board, I daydream about all the places I can go and visit someday – yes I’m an adventurous dreamer! You should see my “bucket list” 📑!There are a lot of places that I find quite intriguing and one of them is definitely Russia.
With its fabulous points of interest such as Saint Basil’s Cathedral 🛕, Winter Palace, The Kremlin, Lake Baikal, Hermitage Museum, Peterhof Palace, Stroganov Church, the famous Red Square and so on, this is a place I really want to go! It’s a huge country with 11 (eleven) time zones. It shares borders with 14 different countries and more than 160 different ethnic groups. Russia brings a vast cultural diversity with an enriched, complex history and deep folkloric traditions.
The month I’d like to go there would have to be in July because I can clearly say that I wouldn’t be able to handle the weather during its cold months 🥶 unless I hang out in Sochi by the Black Sea coast. On the other hand, there’s one traditional Russian dish that I can definitely handle all year round and it’s Beef Stroganoff! World famous, this is a lovely meal to enjoy! With sautéed beef strips in a creamy mustard sauce along with sour cream, this is incredibly delicious!
Beef Stroganoff has been in their culture since the 19th century but after its first appearance outside of Russian borders, the recipe has many different variations depending on the country that’s making it. I’m sure that my version is also quite different and westernized from the original but nonetheless it’s very delicious! It’s a great comfort food 🥰 recipe that I enjoy making often.
By preference, I use red wine 🍷 instead of white. I don’t use paprika but I’m not shy on the mustard and I do use mushrooms and onions as well which are 2 ingredients that are not in the original version. In this recipe, there’s sour cream but the real deal would be to use crème fraîche for which I will eventually post my recipe on how to make it. I like to serve the meat mixture over a bed of egg noodles. To know how to prepare them, here’s the link… Buttered Egg Noodles
Obviously, if I was going to Russia I would definitely order Beef Stroganoff (бефстроганов befstróganov) so I can enjoy the “real thing”. In the meantime, I’ll keep making my version until I’m sitting at the gate waiting to board the plane 🛫 to Moscow!
Bon Appétit!… – Хороший аппетит!🍽
Here are several international beef recipes for you to enjoy…😀
– Spicy Leftover Steak Fajitas
– BBQ Beef Shish Kebabs
– Beef and Broccoli Stir Fry
– Mediterranean Eggplant Casserole
– Boeuf Bourguignon (Beef Bourguignon)
– Hungarian Beef Goulash
– Beef Rouladen
and for even more delicious beef recipes 🐂, click on this link… Recipe Category • Beef
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Beef Stroganoff
Hover to scale
Ingredients
BEEF STROGANOFF
- 2 lbs. beef chuck roast or inside round, cut into strips
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 1/2 tbsp. olive oil tips & tricks
- 1 tbsp. butter
- 1/2 medium white onion, diced
- 10-12 ounces cremini mushrooms, washed and thinly sliced
- 2 large cloves garlic, pressed
- 1 1/2 tbsp. unbleached all-purpose flour
- 1/3 cup dry red wine
- 1 1/2 cups low-sodium beef broth
- 1 1/2 tsp. cooking sherry
- 1 tsp. Worcestershire sauce
- 4 tsp. Dijon mustard
- 1/2 cup light sour cream, plus more for garnish if desired
- 1/3 cup light cream cheese, softened
- 1/4 to 1/2 tsp. garlic salt, or to taste
- 2 tsp. cornstarch (mixed with 1/2 cup water), if needed
- fresh chopped parsley, for garnish tips & tricks
EGG NOODLES
- 2 cups low-sodium chicken broth
- 4 cups egg noodles
- 1/4 cup butter
Directions
BEEF STROGANOFF
- Season the beef strips generously with salt and pepper; set aside
- In a large skillet over high heat, add oil. When it gets hot, working in batches, add seasoned beef and cook for 1 1/2 minutes or until slightly brown, stirring constantly.
- Using a slotted spoon, transfer the cooked strips to a bowl while cooking the remaining beef; set aside.
- Reduce the heat to medium and add butter.
- When melted, add onions and mushrooms; sauté until brown, about 5 minutes. Add garlic and stir for 30 seconds. Stir in flour and cook for 2 minutes until incorporated.
- Pour in wine and beef stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 4-5 minutes or until sauce thickens.
- Add cooking sherry, Worcestershire sauce and Dijon mustard; stir until well mixed.
- Return the beef strips to skillet and bring to a simmer. Cover, reduce the heat to low and cook for 45 minutes or until the beef is tender and the sauce is thick, stirring a couple times.
- Meanwhile, in a bowl, whisk sour cream and cream cheese with ¼ cup of simmering sauce.
- 5 minutes before the cooking time is over, stir in the sour cream mixture to the skillet.
- When the cooking time is up, sprinkle on garlic salt and adjust seasoning if needed. If the sauce is not thick enough, add the cornstarch mixture.
- Ladle the beef mixture over egg noodles with a dollop of sour cream; sprinkle parsley on top.
EGG NOODLES
- In a shallow, large bottomed non-stick pan over medium-high heat, add chicken broth and bring it to a boil.
- Add egg noodles and cook for about 10 minutes.
- Drain the noodles and return to the pan. Add butter and stir until well-mixed
Don't forget to rate and comment on this recipe!
