Beef Stroganoff
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
12 servings
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Course
Main Course
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Cuisine
Russian
Beef Stroganoff
Description
To prepare Beef Stroganoff, strips of beef rump, chuck, or topside are first floured and seared in butter and olive oil until browned, then set aside with sautéed mushrooms cooked in butter. Shallots and garlic are gently cooked in butter and oil before deglazing with brandy, which adds depth as it cooks off. Paprika and tomato paste are stirred in to build a flavorful base sauce.
The beef stock is added, along with the seared meat and mushrooms, and the mixture is brought to a boil then simmered gently for about two hours until the beef becomes very tender. This slow cooking melds flavors and tenderizes the meat. Finally, sour cream is incorporated to give a creamy, tangy finish, and freshly chopped parsley adds a fresh herbal note. The combination of tender beef, umami mushrooms, and the paprika-tomato sauce creates a comforting and robust meal.
Beef Stroganoff can be served over egg noodles, rice, or mashed potatoes to soak up the sauce. It is important to simmer gently and stir regularly to prevent sticking or burning during the longer cooking time necessary for tenderness.
Ingredients
- 2 kilograms beef rump, chuck or topside are ideal, sliced into 1 x 2cm (0.4-0.8inch) strips, stewing
- 185 grams French shallots about 10
- 600 grams mushrooms quartered, swiss brown, buttons or portobellos are ideal
- 35 grams garlic about 6 cloves, chopped
- 1/3 cup brandy
- 2 liters beef stock
- 150 grams butter
- olive oil extra virgin
- 2 tablespoons paprika
- 2 tablespoons tomato paste
- 400 grams sour cream
- black pepper freshly ground
- 1/4 parsley bunch, fresh
Instructions
- In a non stick pan on high heat saute the mushrooms in 2 batches in 45grams (1.5 oz) of butter until brown and remove to a large bowl.
- Meanwhile flour the beef in batches and shake off the excess flour.
- In the same non stick pan on high heat sear the beef in 3-4 batches in 20g (0.7 oz) of butter and a good splash of extra virgin olive oil and remove to the same bowl as the mushrooms.
- In a large heavy based pot over low heat melt 30g (1oz) of butter and a good splash of olive oil.
- Add the shallots and cook for about 5 minutes.
- Add the garlic and cook for a further 3 minutes.
- Turn the heat up to high and add the brandy.
- Cook for a minute or 2 until almost all the brandy has been cooked off.
- Turn off the heat and add the paprika and tomato paste and stir well.
- Add the beef stock, meat and mushrooms and return to the heat.
- Bring to the boil and reduce to a very low simmer and cook for about 2 hours, or until the meat is very tender. Stir regularly as the sauce will be quite thick and may stick easily. If too thick, a little water can be added.
- Fold through sour cream.
- Taste and adjust seasoning.
- Transfer to serving dish and garnish with freshly chopped parsley.
Notes
User Reviews
Overall Rating
4.9
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