Name: BEEF STROGANOFF
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Russian
Ingredients: Unsalted Butter- 2 tablespoons; Sirloin steak or beef tenderloin ( thinly sliced)- 2 lbs (1 kg); Large onion ( finely chopped)- 1; Mushrooms (sliced)- 1 lb (500 gm); Garlic cloves ( minced)- 3; Cornstarch-2 tablespoons; Beef stock- 3 cups; Worcestershire sauce- 1 tablespoon; Black pepper- 1/2 teaspoon; Bay leaf-1; Dry dill-1 teaspoon; Salt - to taste; Low fat Cream cheese or sour cream- 200 gm / 1 cup; Heavy cream-4 tablespoons; Freshly chopped parsley to garnish- 2 tablespoons; Fusilli lunghi- 400 gm ( dry weight)- cooked as per instructions on the package

BEEF STROGANOFF

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Author: Chefjar
Total Time: 35 minutes
Yield: 6

Description

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.

Ingredients

BEEF STROGANOFF

Unsalted Butter- 2 tablespoons
Sirloin steak or beef tenderloin ( thinly sliced)- 2 lbs (1 kg)
Large onion ( finely chopped)- 1
Mushrooms (sliced)- 1 lb (500 gm)
Garlic cloves ( minced)- 3
Cornstarch-2 tablespoons
Beef stock- 3 cups
Worcestershire sauce- 1 tablespoon
Black pepper- 1/2 teaspoon
Bay leaf-1
Dry dill-1 teaspoon
Salt - to taste
Low fat Cream cheese or sour cream- 200 gm / 1 cup
Heavy cream-4 tablespoons
Freshly chopped parsley to garnish- 2 tablespoons

Fusilli lunghi- 400 gm ( dry weight)- cooked as per instructions on the package

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Instructions

Melt 2 tablespoons of butter in a large skillet or pan over medium-high heat. Add and arrange the beef pieces in a single layer. Cook for 2 minutes or until browned and not red. You might need to cook beef in batches not to overcrowd the pan. Transfer to a plate.
In the same skillet cook the onion and mushrooms for 6-7 minutes or until browned. Add the garlic and cook until fragrant, about 40 seconds. Stir in the cornstarch and cook another minute, stirring continuously.
Pour 3 cups of beef stock into the skillet and return the beef. Add dry dill, black pepper, Worcestershire sauce and bay leaf. Bring to a gentle simmer.
In a small bowl whisk the cream cheese with 4 tablespoons of heavy cream. Add to the skillet and mix well to avoid any lumps.
Simmer for 2-3 minutes or until the sauce thickens. Adjust salt and pepper to your liking.
Garnish with fresh parsley.
Cook pasta according to the package instructions.
Serve beef stroganoff over the pasta. Enjoy!