Amazing Recipe for Beef Stroganoff
Beef stroganoff is an amazingly delicious, rich, creamy dish comprised of beef—strips, cubes or ground—a sour cream sauce, onions and mushrooms served over rice or noodles. The first recipe for beef stroganoff appeared in Elena Molokhovet’s Russian cookbook in 1871; however, it is commonly thought that Beef Stroganoff was named after Count Pavel Stroganov, a noted 19th century gourmet. More than likely, the recipe had been in the count’s family for years and was made popular via his penchant for entertaining, as well as when the recipe won the first prize award in a competition, 'L'Art Culinaire' in 1891.
In the United States, beef stroganoff first appeared in the 1943 edition of The Joy of Cooking and gained in popularity in the 1950s when it became the signature dish of many gourmands. Today, many chefs have added their own twist to this classic dish.
No matter the twist, beef stroganoff is a hearty, robust dish that is sure to warm and satisfy. To make a truly amazing beef stroganoff the flavors must be well blended, subtle and luxuriously delicious.
Ingredients
- 1 ½ pound cubed round steak cut into thin strips
- 2 Tablespoons Kosher Salt
- 1 Tablespoon of Pepper
- All purpose flour
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 1 10 ounce can cream of mushroom soup
- 1 8 ounce can beef broth
- 1/4 cup red wine (burgundy recommended)
- 2 Tablespoons of Worcestershire sauce
- 1-cup sour cream
- 1 tablespoon of blackberry preserves
- Herb bouquet of 2 sprigs of tarragon, 2 sprigs of rosemary and 2 sprigs of thyme tied together with kitchen string.
Cooking Directions
Cut the round steak into thin strips. On a large dinner plate place flour and season with salt and pepper. Lightly coat the thinly sliced steak strips in the flour and seasoning mixture. In an 8-quart Dutch oven place the olive oil and butter and heat over a medium to high heat. Brown the steak strips on both sides quickly and reserve on a plate.
In the pan with the remaining juices add the onion slices, mushrooms and garlic. Sautee until the onions are tender. About five to seven minutes. Reduce the heat to medium and add the steak strips back into the juices with the onions, mushrooms and garlic. Sprinkle lightly with flour. Add the mushroom soup, beef broth, red wine, Worcestershire sauce and herb bouquet. Let cook over a low heat for 30-45 minutes.
Taste and adjust seasoning. Add salt and pepper as needed. In a separate pan cook the egg noodles. Follow the directions on package. While the egg noodles are cooking stir in the sour cream and blackberry preserves. Remove and strain noodles. Place on individual dishes. Spoon the beef stroganoff over the egg noodles and serve.
Perfect on a crisp winter night, serve this dish with a crusty bread to dip in the creamy sauce. If egg noodles are too much starch, the Stroganoff can also be served over a bed of rice.
