Tender thin slices of beef with champignons, fried in oil with sour cream sauce. What could be tastier than the classic recipe, known to many since childhood, which can be served as mashed potatoes, buckwheat, or rice. For frying, it is better to use beef tenderloin or tender veal. If you want to save time, replace the tenderloin with ground beef.
According to Wikipedia, Beef Stroganoff first appeared in Russian cookbooks in the mid-1800s, presumably named after a famous member of the Stroganov family.
The dish became popular in the US in the 1950s from military personnel returning from Europe and China after World War II.
See more beef recipes here
Prep.: 10 minutes Cooking time: 20 minutes Servings: 4 servings
Ingredients:
- 450 g beef tenderloin (beef fillet), cut into thin strips
- 5 tablespoons butter
- ⅓ cup finely chopped shallots (can be substituted with onions)
- 250 gr large champignons
- 1 cup sour cream (fat content from 20%) at room temperature
- ⅛ teaspoon nutmeg
- Salt and ground black pepper to taste
Instructions:
Step 1:
Sauté thinly sliced beef in butter: Melt 3 tablespoons butter in a large skillet over medium heat. Raise the fire to high. Arrange the beef slices in a single layer with a gap in between. To quickly cook beef, the frying temperature should be high enough, but not so high that the oil burns. Brown the beef slices on one side, then flip and fry on the other side. Season the fried beef with salt and pepper to taste, remove from heat into a bowl and set aside. Fry the remaining strips if you missed one batch.
Step 2:
Saute shallots. In the same skillet, reduce the heat to medium and sauté the finely chopped shallots. Sauté the shallots for a minute or two, stirring constantly. Then remove the shallots from the heat into the same bowl as the meat and set aside.
Step 3:
Saute the mushrooms: In the same pan, melt 2 more tablespoons of butter. Increase the heat to medium-high and add the thinly sliced mushrooms. Cook, stirring occasionally, about 4 minutes. Sprinkle mushrooms with nutmeg and tarragon while cooking.
Step 4:
Add sour cream, beef, shallots: reduce heat to low and add sour cream to mushrooms. You can add a couple of tablespoons of water or stock to thin out the sauce. Mix sour cream thoroughly. Do not let the sour cream boil, otherwise, it may curdle. Add beef and shallots. Salt and pepper to taste. Mix thoroughly, sweat for a couple of minutes and serve with egg noodles, fettuccine, mashed potatoes, or rice.
To cut beef into thin strips, first place the meat in the freezer for 20-30 minutes.
Nutrition:
Calories 679 kcal (33%) Fat 40.5 g (57%) Protein 28.7 g (57%) Carbohydrates 48.2 g (13%) Cholesterol 159 mg (53%) Fiber 2.7 g (10%) Sodium 660 mg (27%)
Be sure to try Burger with beef and salad
Bon Appetit with kitchen background!
