Beef Stroganoff
The Quirky Foodster Team
Ingredients
- Beef sirloin, cut into thin strips — 600 g (1.3 lb)
- Mushrooms, sliced — 250 g (9 oz)
- Onion, sliced — 1
- Flour — 2 tbsp
- Sour cream — 240 g (8.5 oz)
- Beef stock — 240 ml (8 fl oz)
- Butter — 3 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
- Cooked rice or mashed potato, to serve
Method
- Season the beef strips with salt and pepper.
- Heat half the butter in a large frying pan over high heat and quickly sear the beef in batches until browned but still tender; set aside.
- In the same pan, melt the remaining butter and sauté the onion and mushrooms until softened and lightly browned.
- Sprinkle in the flour, stirring to coat, and cook for 1 minute.
- Gradually stir in the beef stock, then add the sour cream, stirring until smooth.
- Return the beef to the pan and simmer gently for 3–4 minutes until heated through and the sauce has thickened slightly.
- Garnish with chopped parsley and serve over rice or mashed potato.
Introduction: Tender strips of beef in a rich, creamy mushroom sauce, one of Russia's most internationally celebrated and beloved dishes.
Cultural Background: Beef Stroganoff, named after the influential Stroganov family, has become one of Russia's most famous culinary exports, its simple yet luxurious combination of beef, mushrooms and sour cream sauce beloved both within Russia and around the world.
Tips: Sear the beef quickly over high heat, as overcooking will make the strips tough. Simmer gently once the sour cream is added, to avoid it splitting.
Variations: Add a splash of white wine or a little Dijon mustard for extra depth. Use chicken in place of beef for a lighter variation.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, to avoid overcooking the beef further.
FAQs:
Q: Who was the dish named after?
A: The influential Stroganov family of 19th-century Russia, though the exact origin story varies by account.
Q: What is beef Stroganoff typically served with?
A: Rice, mashed potato, or egg noodles, all common accompaniments to soak up the creamy sauce.
- Beef sirloin, cut into thin strips — 600 g (1.3 lb)
- Mushrooms, sliced — 250 g (9 oz)
- Onion, sliced — 1
- Flour — 2 tbsp
- Sour cream — 240 g (8.5 oz)
- Beef stock — 240 ml (8 fl oz)
- Butter — 3 tbsp
- Salt and pepper — to taste
- Chopped parsley, to garnish
- Cooked rice or mashed potato, to serve
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