Creamy Russian Beef Stroganoff Recipe
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Loading... - Lily Pickford
- 16 Feb 2022
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This creamy dish is ideal to try if you’re looking for new and delicious ways to cook beef you have at home.
What is Russian Beef Stroganoff?
Beef Stroganoff, simply, is a wholesome dish of sauteed beef and smetana, a type of sour cream made in Central and Eastern Europe.
This rich and creamy food is named after the wealthy Russian Stroganov family, as it was first cooked by their private chefs in the late 1800s.
Today Beef Stroganoff is popular all over the world. The recipe has evolved to include various spices, mushrooms, and other ingredients.
What do you serve the Beef Stroganoff with? The beauty of this dish is in its versatility.
I personally love the Beef Stroganoff with mashed potatoes, while my husband loves it with pasta or rice. Take your pick of sides – you can’t go wrong with any of them.
Russian Beef Stroganoff Ingredients
First, assemble all the ingredients. We’ll need the following:
· Sirloin Beef* (1.1 lb or 500 grams)
· Mushrooms (1/2 lb or 225 grams), sliced
· Crème fraîche or Russian sour cream (25% fat)** (1/2 cup or 120 grams)
· Fresh heavy cream (10%) (1/3 cup or 80 ml)
· Butter (3.5 tbsp or 50 grams)
· Onion (one medium), thinly sliced
· Sunflower oil (2 tbsp or 30 ml)
· Cognac*** (3.5 tbsp or 50 ml)
· Mustard (1 teaspoon)
· Nutmeg (a dash)
· Black ground pepper (to taste)
· Salt (to taste)
* You can use other types of steaks for Beef Stroganoff, such as ribeye, flank, or rump steak but, in my opinion, sirloin tastes best.
** Russian sour cream is different from the one available in the United States. The closest substitute is crème fraîche. In a pinch though, you can use sour cream or plain yogurt. Don’t use any sour cream or yogurt that is low fat though, as it doesn’t make a good sauce and it may also cause the sauce to split.
*** You can substitute the cognac with any kind of brandy or replace it with beef stock if you don’t have any or prefer not to use alcohol in the recipe.
Russian Beef Stroganoff Step-by-Step Recipe
Before we start cooking, make sure you’ve prepped your ingredients. Take the crème fraîche and heavy cream out of the refrigerator and let them come up to room temperature. Thinly slice the onion. Clean the mushrooms and slice them.
Now, using a meat mallet, tenderize the meat. If you don’t have a meat tenderizer or mallet, you can just use your fist.
Next, cut the beef into 1/2 inch(1 cm)-wide slices, and add a dash of salt and pepper.
Preheat a pan over high heat and add 1 tbsp of sunflower oil. Add half of the meat slices and cook each side for about 1 minute until browned on the outside but still pink on the inside.
Remove the cooked beef strips to a plate.
And now, add the remaining tablespoon of sunflower oil to the pan and cook the remaining half of the beef strips for about 1 minute until browned on the outside but still pink on the inside. Read More…
