Beef Stroganoff (Бефстроганов)

Ingredients

Preparation

1. 1

   Prepare the beef

   Cut the beef into thin strips five to eight millimetres thick, slicing across the grain. Pat the meat thoroughly dry with paper towels, then season lightly with salt and pepper. Let stand for ten to fifteen minutes at room temperature while preparing the vegetables.

2. 2

   Prepare the vegetables

   Thinly slice the onion. Clean the mushrooms without soaking them, then cut into even slices. Chop the garlic and have all remaining ingredients ready before starting to cook.

3. 3

   Heat the pan thoroughly

   Heat a large heavy frying pan or sauté pan over high heat for one to two minutes. Add half of the vegetable oil. The pan should be very hot before adding the meat so it browns quickly.

4. 4

   Sear the beef in batches

   Add half the beef in a single layer. Let it sear for thirty to forty seconds without moving, then turn or toss quickly for another thirty to sixty seconds. The outside should be well browned while the centre remains slightly pink. Remove and repeat with the remaining beef.

5. 5

   Cook the onion

   Reduce the heat to medium and add the butter to the same pan. Add the onion with a small pinch of salt and cook for five to six minutes, stirring regularly, until soft and lightly golden.

6. 6

   Brown the mushrooms

   Add the mushrooms and increase the heat slightly. Spread them across the pan and let them colour before stirring. Cook for six to eight minutes until they have released their moisture and begin to brown.

7. 7

   Add the garlic and seasonings

   Add the garlic, paprika and tomato paste. Cook for thirty seconds to one minute, stirring constantly. The tomato paste should darken slightly without burning.

8. 8

   Add the flour

   If a slightly thicker sauce is desired, sprinkle the 10 g of flour over the mushrooms and stir for one minute. This step is optional because the sour cream will already thicken the sauce naturally.

9. 9

   Deglaze with the stock

   Gradually pour in the hot stock while scraping the bottom of the pan with a wooden spoon to dissolve the browned bits. Bring to a gentle simmer.

10. 10

    Reduce the sauce

    Simmer the sauce for five to seven minutes until slightly reduced. It should begin to coat the spoon while remaining fluid enough to cover the beef.

11. 11

    Add the mustard

    Add the Dijon mustard and mix thoroughly. Taste the sauce and adjust the pepper. Do not oversalt at this stage because the beef and stock already provide seasoning.

12. 12

    Temper the sour cream

    Place the sour cream in a bowl. Add two to three tablespoons of the hot sauce and mix to warm it gradually. This reduces the risk of splitting when it is added to the pan.

13. 13

    Add the sour cream

    Reduce the heat to very low or temporarily remove the pan from the heat. Stir in the tempered sour cream until the sauce is smooth and creamy. Do not allow it to boil vigorously.

14. 14

    Return the beef

    Return the beef and any juices collected on the plate. Stir gently and heat for only one to two minutes over very low heat, until the meat is just hot and cooked to the desired doneness.

15. 15

    Adjust the consistency

    If the sauce is too thick, add one or two tablespoons of hot stock. If too thin, let it rest off the heat for one minute; it will thicken slightly as it cools.

16. 16

    Serve the Stroganoff

    Sprinkle with chopped parsley and serve immediately. Accompany with egg noodles, rice, mashed potatoes or steamed potatoes to make the most of the creamy sauce.

Tips & tricks

• Choose a tender cut of beef such as tenderloin, sirloin or rump.
• Slice the meat thinly against the grain for a more tender texture.
• Take the beef out of the refrigerator fifteen minutes before cooking so it sears more evenly.
• Pat the strips dry with paper towels before adding them to the pan to encourage browning.
• Cook the beef in batches so the pan stays hot.
• Do not fully cook the beef during the first sear; it will finish cooking in the sauce.
• Brown the mushrooms well before adding liquids to concentrate their flavour.
• Add the sour cream off the heat or over very low heat to prevent splitting.
• Do not boil the sauce vigorously after adding the cream.
• Taste before adding salt, especially if the stock and mustard are already salty.
• Serve immediately with pasta, rice or potatoes.
• For a looser sauce, add a small amount of hot stock at the end.

Variations

• Replace part of the sour cream with thick crème fraîche.
• Add a little sweet or smoked paprika for a more aromatic sauce.
• Add finely sliced pickles for a more tangy note.
• Replace the beef with veal for a more delicate version.
• Use chicken for a lighter variation.
• Add extra mushrooms for a more generous version.
• Serve with egg noodles for a particularly comforting meal.
• Add a small amount of cognac or brandy after cooking the mushrooms for a more complex sauce.

Storage

Beef Stroganoff keeps for up to two days in the refrigerator in an airtight container. Reheat gently over low heat with one or two tablespoons of stock or water to loosen the sauce. Avoid vigorous boiling, which can split the cream and toughen the beef. Freezing is possible, but the cream sauce may separate slightly after thawing.

Nutrition facts(per serving)

What to serve with this recipe?

• Egg noodles
• Mashed potatoes
• White rice
• Pickles

Frequently asked questions