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  • Beef Stroganoff

Beef Stroganoff

Posted on Jun 8th, 2023
by Paul Hegeman
Categories:
  • Beef Recipes by Professional Chefs
  • Main Course
Beef Stroganoff

They say that true Beef Stroganoff, the recipe created in Russia at some point in the late 1800s, is quite different from what most of us know it as. The beef in the original recipe was apparently cubed not sliced and there were no mushrooms in the recipe.

With this Beef Stroganoff recipe I aim not to offend any purists, as it is quite far from the original Stroganoff, but rather I aim to provide a recipe that most of us know by using mushrooms, sliced beef, sour cream and ample cooking time.

I hope you enjoy it.

Beef Stroganoff

Beef Stroganoff

With this Beef Stroganoff recipe I aim not to offend any purists, but rather provide a delicious recipe that most of us know by using mushrooms, sliced beef, sour cream and ample cooking time. I hope you enjoy it.
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course Main Course
Cuisine Russian
Servings 12 servings

Ingredients
  

  • 2 kilograms stewing beef rump, chuck or topside are ideal, sliced into 1 x 2cm (0.4-0.8inch) strips
  • 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 bunch fresh parsley

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

BEEF STROGANOFF
Tried this recipe?Let us know how it was!

For more Russian classics, check out our story on the most popular Russian foods and dishes.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

3 Comments Hide Comments

auds says:
February 16, 2016 at 4:16 pm

thanks

Reply
Paul Hegeman says:
February 16, 2016 at 7:20 am

Yes you can. I make it in large batches and freeze it. Makes winter dinners very simple. Good luck!

Reply
auds says:
February 15, 2016 at 3:06 pm

hi is this recipe able to be frozen? thanks

Reply

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