Maria's Russian Beef Stroganoff
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4
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Course
Main Course, Dinner
Maria's Russian Beef Stroganoff
Description
Maria's Russian Beef Stroganoff begins with sirloin steak trimmed and cut into strips. The beef is briefly boiled to remove impurities, then placed in a covered pot or dutch oven with seasonings such as Mrs. Dash, paprika, salt, black pepper, olive oil, and soy sauce, along with water to keep the meat moist during baking. Slowly baking at 350°F until the meat is tender develops deep flavor. Garlic is added after most of the cooking to preserve its aroma. Finally, a creamy sauce is made by stirring in whipping cream, butter, and flour to thicken, coating the beef gently. This results in a tender, savory dish with a smooth and creamy finish, ideal for serving over pasta or grains for a satisfying meal.
The seasoning blends contribute subtle herbal and smoky notes while the soy sauce adds umami depth. The gentle oven cooking ensures the steak becomes tender without drying out. The careful timing of garlic addition keeps the taste fresh and bright. The creamy sauce balances the savory spice components, yielding a well-rounded dish that warms on cooler days.
For optimal results, maintain adequate water levels during baking to prevent the meat from drying. The recipe suits those who appreciate a classic beef stroganoff texture with a moderate spice profile and creamy consistency.
Adjust the water quantity based on the pot used; start with about 3/4 cup and add as needed to keep meat moist.
Ingredients
- 2 lbs sirloin steak
- 1 tsp mrs. dash seasoning
- 1/8 tsp black pepper
- 1/2 tsp salt
- 1/8 tsp paprika
- 2 Tbsp olive oil
- 1 1/2 Tbsp soy sauce
- 1 1/2 cups water
- 1 garlic finely grated or pressed, large clove
- 1 1/2 cups whipping cream
- 2 Tbsp butter unsalted
- 1 1/2 Tbsp all-purpose flour
Instructions
Preheat the Oven to 350°F.
- Trim beef of excess fat and slice it into 1/2-inch strips.
- Fill a medium pot 2/3 with water and bring to a boil. Add beef and return to a boil. Boil until impurities rise to the top. Skim off impurities with a spoon. Remove from heat and rinse the beef in a colander.
- Place the beef in a dutch oven (for baking) or a regular pot with a tight fitting lid.
- Stir in Mrs. Dash, Pepper, Salt, Paprika, Olive Oil and Soy Sauce. Add 1 cup water. Cover and bake for 1 hour and 30 minutes (at 350°F). Check meat after 1 hour - if the meat has absorbed most of the water, add another 1/2 cup water. (For stove-top cooking, put on tight fitting lid and cook over medium heat until meat is soft, occasionally stirring and checking the water level). There should be enough water to keep the meat moist - remember it's not a soup.
- After the meat has been baking for 1 and 1/2 hours, remove from the oven and add the grated/pressed garlic.
- Stir in 1 1/2 cups whipping cream.
- Melt butter, then blend flour into butter using a fork than add butter mixture to the pot and stir to combine.
- Bake an additional 25 minutes. Beef should be very tender and sauce should have a gravy texture. You can add more cream if it gets too thick.
YUMM! YUMM! YUMM!!
Notes
- Begin with boiling the beef to remove impurities before baking for improved texture and flavor clarity.
- Slow baking with covered heat ensures tender beef and allows flavors to meld.
- Add garlic late in the cooking process to preserve its fresh aroma and prevent bitterness.
- Maintain the water level to keep the beef moist but not soupy during baking.
User Reviews
Overall Rating
5
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