Russian Beef Stroganoff is everything a good comfort food should be. Tender, juicy strips of beef in a creamy, savory sauce served on a bed of noodles.
This beef stroganoff recipe is a classic Russian take on a global favorite. It’s creamy, tart and the meat will melt in your mouth. People believe that the name of this hearty, belly-warming stew comes from the Stroganov family. They were powerful business people in pre-Communist Russia. They funded numerous Russian political and military campaigns. Whatever its linguistic origin, beef stroganoff is eaten not only by Russians and their descendants around the globe, but by endless seas of hungry people who need a meal that can ward off a brutal Russian winter.
It was actually the Chinese who had a role in popularizing beef stroganoff in the United States. Following the fall of Tsarist Russia, when the governments of Russia and China entered into a cultural alliance, the dish was eaten in Chinese restaurants. United States servicemen stationed in China during this period almost certainly brought home a beef stroganoff recipe or two.
Today you can try local variations on the Eastern European staple throughout the United States of America. The modern-day American beef stroganoff recipe includes beef, sour cream/cheese cream, mushrooms and onions. But native Russians often experiment with this formula.
For example, some recipes call for tomato paste or mustard to spice up the stroganoff sauce. It would certainly surprise many American and Chinese stroganoff fans. Although beef stroganoff is most often served outside of Russia on a bed of white rice or pasta, this is far from traditional Russian fare. The reason for this is simple: pasta isn’t native to Russia. It is extremely difficult to grow rice in such a cold, dry climate. Russians generally serve their stroganoff with crisp potato straws, as hardy, durable potatoes thrived in Russian soil and provided a much-needed carbohydrate staple to the Russian peasant diet.
Since this beef stroganoff recipe gives you such a heavy, filling meal, it’s best to save it for wintertime. Another option is to eat when you need slow-burning energy for throughout the day. Beef stroganoff, despite being delicious, is hardly suitable to summer time. Overindulgence in rich, red stroganoff can make some people feel ill.
To counteract this, many pub cooks in Britain and the Anglosphere serve their stroganoff with some white wine added to the sauce. This thins it and adds a lighter flavor. This is particularly popular in Australia, where the summers are scorching and there are numerous award-winning wine regions to choose from. Some people like to add red wine to their stroganoff to give it a bit of extra kick. If you’d like to do so, try to use a wine that’s well balanced and not too dry. As this will exaggerate the sour flavor and leave no room for any of the onion or beef’s sweetness.Although some people like to add wine to stroganoff, and pairing it with a robust red is fairly simple, you should consider trying your stroganoff with a thick, dark beer. Stouts and dark ales are best, particularly those brewed in cold climates like Ireland. Try a can of Guinness or Murphy’s with your beef stroganoff and taste the results for yourself.
HOW TO MAKE BEEF STROGANOFF
- BEEF STROGANOFF
- Unsalted Butter- 2 tbsp
- Onion ( finely chopped)- 1 large
- Mushrooms (sliced)- 500 gm
- Beef ( thinly sliced)- 900 gm / 2 lb
- Beef stock- 3 cups
- Garlic cloves( crushed)- 3
- Worcestershire sauce- 1 tbsp
- Cornstarch( dissolved in ¼ cup of water)- 2 tbsp
- Low Fat Cream cheese- 200 gm / 1 cup
- Heavy cream-4 tbsp
- Black pepper- ½ tsp
- Bay leaf 1
- Dry dill-1 tsp
- Salt - to taste
- Freshly chopped parsley to garnish- 2 tbsp
- Fusilli lunghi- 400 gm ( dry weight)- cooked as per instructions on the package
- Melt 2 tbsp of butter in a large pan over medium heat. Fry the onion until browned. Add the sliced mushrooms and continue cooking another 5 minutes.
- Add the beef, garlic, dry dill, black pepper, Worcestershire sauce & bay leaf, cover and cook 20 minutes or until meat is tender.
- Pour 3 cups of beef stock & bring the gravy to boil.
- In a small bowl whisk the cream cheese with 4 tbsp of heavy cream. Add to the pan & mix well to avoid any lumps.
- Reduce heat to a gentle simmer to allow to combine all of the flavors in the pan.
- In a cup dissolve 2 tbsp cornstarch with ¼ cup of water. Gradually pour into the pan with meat, stirring continuously to avoid lumps.
- Simmer for 4 -5 minutes or until sauce thickened.
- Adjust salt and pepper.
- Cook pasta as per instructions on the pack.
- Serve Beef stroganoff over the pasta and garnish with some fresh parsley.
a large non-stick pan, a large saucepan
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