Beef Stroganoff Recipe - A Russian classic

Beef stroganoff is a Russian beef recipe made from beef, onions and mushrooms in sour cream. It is served with egg noodles or rice.

There are two ways of making this meat recipe. One requires a lot of patience and the other one is rather quick. Both the methods are easy and not to mention the final result in both the cases is delicious.

So it is entirely up to you to choose the method of cooking.

The recipe I have given here is a quick beef stroganoff recipe.

The other version requires stewing of the beef for 2 hours. This is the traditional way of making beef stroganoff. I have explained about it in the notes below the recipe.

For the Beef Stroganoff Recipe you will need

• 500 gm Lean beef meat (cut into thin strips)
• 400 gm Button Mushrooms (or any other mushrooms, sliced)
• 1 Large Onion (chopped)
• 2 Tsp Garlic paste
• 3 Tbsp Tomato puree
• 2 Tbsp Plain Flour
• 200 ml roughly of Sour cream (or crème freche or thick plain yogurt)
• 1/2 beef stock cube or good beef stock
• Salt and pepper
• 1 Tbsp Oil
• 2 Tbsp Butter

Season the beef with salt and pepper.

Heat oil in a large non stick pan, add the beef strips in it two batches (so that the pan is not too crowded), in order to seal them (till they are golden brown on all sides).

Meanwhile in another pan melt the butter and add the onions. Saute till soft and little brown. Add the mushrooms and on a high flame, saute those till all the water from the mushrooms has evaporated.

Now add the flour and cook for 2-3 minutes. Add the garlic paste, tomato puree, beef stock cube, and the beef itself. Mix well and add the sour cream. If too thick add a little beef stock or water.

Cook for 5-6 minutes, sneak a taste and make adjustments if any.

You can serve this stroganoff on some egg noodles or with plain boiled rice.

The second method to cook this recipe is stewing method:- To stew the beef for 2 hours. Follow the recipe as it is. Use a good stewing meat (shank). Cut it into cubes. Cut the mushrooms into quarters or if too small leave them as they are.

Seal the meat and cook the mushrooms and onions as in the recipe.

To stew, transfer all the ingredients into a heavy bottom pot add the puree and everything. Add sufficient beef stock, bring it to a boil, cover and simmer for 2 hours or till the meat is very tender. Don't add the sour cream, while stewing. Add that towards the end. Also, don't forget to give the beef an occasional stir in between.



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