Beef Stroganoff
Originating in Russia, this comforting family favorite has made its way around the world becoming a popular dinnertime classic. Thinly sliced tender pieces of Sirloin in a creamy Mushroom Sauce accented with Dijon Mustard and Worcester sauce.
Stroganoff is believed to have originated in early 1900s Tsarist Russia at the behest of a French chef working at the home of Russian aristocrat Count Pavel Stroganov, a wealthy dignitary based in St. Petersburg. The Stroganov family, like many Russian aristocrats of their time emigrated to Europe and the US during the 1917 revolution bringing with them their physical possessions as well as their culinary prowess. The dish became popular in the United States in the 1950’s when it was often made with canned Cream of Mushroom Soup reflecting the eras convenience based cooking methods. Stroganoff, might we concur is vintage.
Served traditionally with Egg Noodles, Tagliatelle or similar, or Rice, like in Japan, Brazil and the Middle East.
Organic Ingredients, serves 4
1.5 Lbs. Grass Fed Top Sirloin Steak
500 Grams Cremini or Brown Mushrooms
1 Cup Beef Broth
3/4 Cup Heavy Cream
1/2 Cup Sour Cream
2 Garlic Cloves, peeled & minced or crushed in a pestle & mortar
1 Tbsp. All Purpose unbleached White Flour
1 Tbsp. Dijon Mustard
1 Tbsp. Worcestershire Sauce
2 Tbsp. Fresh Parsley, leaves only, finely chopped
2 Tbsps. Olive Oil
2 Tbsps. Butter
1/2 Tsp. Celtic Sea Salt
Freshly Cracked Black Pepper, to taste
1 x 16oz/454grams Packet Egg Noodles for serving
Method
Gather all your ingredients and get them ready mise en place as you’ll want to move quickly once you fire up your stove.
Wash, de-stem and thinly slice your Mushroom (see picture below)
Thinly slice Beef (see picture below)
Peel & finely diced Onion
Peel & crush or mince Garlic
Wash, de-stem and chop Parsley (for serving)
Measure out the rest of your ingredients
Add 2 Tbsps. Olive Oil to medium sized ceramic or stainless steel pan thats a few inches deep. Bring heat to high. When the Oil is very hot and shimmering, carefully add in half of your Beef in single file. Do not crowd pan as the Beef will release some liquid; you don’t want it to boil. Reduce heat to medium high and cook for 1 minute.
Turn each piece using kitchen tongs and cook for a minute longer before removing from heat. Leave Beef to rest on a plate for 10 minutes. Place Meat on a chopping board and slice against the grain into thin ¼ inch pieces.
Add Butter to the pan the Beef cooked in and bring to medium high heat. Once melted, add Onions and saute for 5 minutes. Add Garlic and cook for 1 minute more. Add Mushrooms and cook for 6-8 minutes stirring consistently. The Mushrooms will release liquid, keep cooking them until the liquid has evaporated and they are a nice brown color.
Add 1 Tbsp. Flour and cook for one minute.
Add 1 Cup Beef Broth and scrape any bits from the bottom of the pan. Add in ¾ Cup Cream and cook for 2 minutes. Add 1 Tbsp. Dijon Mustard and 1 Tbsp. Worcester Sauce and ½ Tsp. Salt.
Stir 3 tablespoons of the Sauce into your 1/4 cup of Sour Cream and mix well. This is so that the Sour Cream doesn’t curdle. Add the tempered Sour Cream into to the pan while stirring constantly until well combined. Add thinly sliced and rested Beef back into the Sauce + any jus from the plate/chopping board. Add lots of freshly cracked Black Pepper. Taste and adjust seasoning to taste. Cook for 1 minute longer white the Beef finishes cooking and incorporates into the Sauce.
Garnish with Parsley and serve over Egg Noodles, flat Pasta or Rice.
Gather all your ingredients and get them ready mise en place as you’ll want to move quickly once you fire up your stove
Thinly sliced pieces of Beef
Mushrooms washed, de-stemmed and thinly sliced
Add 2 Tbsps. Olive Oil to medium sized ceramic or stainless steel pan thats a few inches deep. Bring heat to high. When the Oil is very hot and shimmering, carefully add in half of your Beef in single file. Do not crowd pan as the Beef releases some liquid, you don’t want too much. Reduce heat to medium high and cook for 1 minute.
Turn each piece using kitchen tongs and cook for a minute longer before removing from heat. Leave Beef to rest on a plate while you cook the rest.
Cooked Beef resting on a plate and leave to rest for 10 minutes. Place Meat on a chopping board and slice against the grain into thin ¼ inch pieces.
Add Butter to the pan the Beef cooked in and bring to medium high heat. Once melted, add Onions and saute for 5 minutes. Add Garlic and cook for 1 minute more. Add Mushrooms and cook for 6-8 minutes stirring consistently.
The Mushrooms will release liquid, keep cooking them until the liquid has evaporated and they are a nice brown color.
Add 1 Tbsp. Flour and cook for one minute.
Add 1 Cup Beef Broth and scrape any bits from the bottom of the pan. Add in ¾ Cup Cream and cook for 2 minutes. Add 1 Tbsp. Dijon Mustard and 1 Tbsp. Worcester Sauce and ½ Tsp. Salt.
Stir 3 tablespoons of the sauce into your 1/4 cup of Sour Cream and mix well. This is so that the Sour Cream doesn’t curdle. Add the tempered Sour Cream into to the pan while stirring constantly until well combined. Add thinly sliced and rested Beef back into the Sauce + any jus from the plate/chopping board. Add lots of freshly cracked Black Pepper. Taste and adjust seasoning to taste. Cook for 1 minute longer white the Beef finishes cooking and incorporates into the Sauce.
Garnish with Parsley and serve over Egg Noodles, flat Pasta or Rice.
Served mixed into Egg Noodles, garnished with Parsley.
