Traditional Beef Stroganoff
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The dish we know today as beef stroganoff originated in Russia in the early 19th century. It is said to be named after Count Pavel Alexander Stroganov, a Russian general who served in the Napoleonic wars. The original dish was made with beef that was cut into thin strips and cooked in a sour cream sauce. Over the years, the dish has evolved and been adapted to different cultures. Today, there are many different versions of beef stroganoff, but the basic ingredients remain the same: tender beef, flavourful mushrooms, and a creamy sauce.
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If you haven’t tried this recipe, you’re in for a treat!
Ingredients:
500 grams beef tenderloin, trimmed and cut into 1-inch cubes
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
3 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup beef broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon freshly grated nutmeg
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
Directions:
1. Season the beef with salt and pepper. Dredge the beef in flour, and make sure you shake off any excess.
2. Get a large skillet and heat it over medium-high heat before adding the oil. Once the oil is hot enough, add the beef and cook until browned or about 3 minutes per side. Remove the beef from the skillet and set aside.
3. Add the onion and garlic to the skillet and cook until softened. Add the tomato paste and cook for 1 minute.
4. Then, add the beef broth, wine, mustard, Worcestershire sauce, paprika, nutmeg, and diced tomatoes with their juice. Add the cooked beef to the skillet and bring to a simmer.
5. Reduce the heat to low and simmer for 30 minutes, or until the beef is very tender.
6. Add some parsley and serve.
There's no right or wrong way to make stroganoff, but this classic recipe won't disappoint.
Ingredients:
500 grams beef tenderloin, trimmed and cut into 1-inch cubes
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
3 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup beef broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon freshly grated nutmeg
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
Directions:
1. Season the beef with salt and pepper. Dredge the beef in flour, and make sure you shake off any excess.
2. Get a large skillet and heat it over medium-high heat before adding the oil. Once the oil is hot enough, add the beef and cook until browned or about 3 minutes per side. Remove the beef from the skillet and set aside.
3. Add the onion and garlic to the skillet and cook until softened. Add the tomato paste and cook for 1 minute.
4. Then, add the beef broth, wine, mustard, Worcestershire sauce, paprika, nutmeg, and diced tomatoes with their juice. Add the cooked beef to the skillet and bring to a simmer.
5. Reduce the heat to low and simmer for 30 minutes, or until the beef is very tender.
6. Add some parsley and serve.
There's no right or wrong way to make stroganoff, but this classic recipe won't disappoint.
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