Friday, July 5, 2013

Beef Stroganoff

This Russian classic preparation of beef is really simple to cook.  In fact, it's a great choice for a quick weekday dinner. Pour Beef Stroganoff on a top of pasta and you have a great gormet dinner for your family.

Blog's Category: USSR-era Recipes

Beef Stroganoff


There are various recipes for this dish. I have chosen classic, old, simple version of this dish which does not include mushrooms (as some recipes call for) and sauce is based on a cream versus sour cream (back in Russia, we all were cooking it in a sour cream).

What is it?

Beef Stroganoff recembles itself thin strips of beef, cooked in rich cream sauce.. no more.. no less..

Taste Description

Special taste of beef, slowly and briefly cooked in cream sauce, does not kill you with spiciness or bold flavors. It rather encase all your taste buds into a cloud of soft but complex flavors mingling in a sauce - you'll recognize notes of cream, butter, beef, flavors of thyme and bay leaf - all together they create the smoothers umami in your mouth. 

How to Serve

Serve hot with your favorite side dish. Traditionally it is served with fried potato. But in my opinion, mashed potato or pasta are the best fit.

Beef Stroganoff

  • 1 lb sirloin or ribeye (sirloin will be leaner but consicvently less juicy), cut in thin strips
  • 1 tbs flour
  • 1 cup heavy cream
  • 3 tbs olive oil
  • 3 tbs unsalted butter
  • 1 onion, cut in thin stripes (julienned)
  • juice of 1/2 lemon
  • 2 bay leaves
  • 1 sprig of fresh thyme (optional)
  • 1 cup beef stock
  • salt and black pepper to taste

- In a large pan, on a medium heat, cook onion in an olive oil and butter until translucent and soft.

- Dranch beef strips lightly in a flour and lay meat on a top of onion without stirring. Let it cook like this for about 10 minute on a low heat. Sprinkle it a little bit with a ground pepper.

- Add cream, lemon juice, beef stock, bay leaves and salt, stir, bring it to a boil, then switch to the lowest heat setting and simmer for about 5 more minutes.

- Garnish with a tiny leaves of a fresh thyme and serve. Enjoy!


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