Beef Stroganoff is not exactly the kind of dish to make when you are trying to lose weight, but after weeks of eating salads, chicken and fish for my Going Red project, my family was craving something a "little more substantial" as my husband so kindly put it!
When I Googled for a recipe, I found this heated debate and I had to come to the conclusion that Beef Stroganoff is just like so many other recipes where there are many variants of the same dish and that the variations are often due to what ingredients are available in that specific area.
With Beef Stroganoff the differences are, from what I can see, tomato paste or not, wine or not and beef cubes or strips..... So whether my take on this classic is authentic or not, it was a most enjoyable meal and we all thoroughly enjoyed it.
Beef Stroganoff
800gr Lean Beef, cubed
1 medium onion - finely chopped
2 tbsp oil
1 tsp smoked paprika
2 cloves garlic - crushed
125ml red wine
+- 500ml beef stock
lots of black pepper
salt
250ml sour cream
500gr white mushrooms - halved
chopped parsley
1 tbsp of roux - made with 1 tbsp of flour mixed with oil until it forms a paste.
Heat a pot on the stove and add the oil. Add the onion, garlic and smoked paprika and saute the onions until they are soft and translucent. Add the beef cubes and allow to brown slightly. Add the wine and stock and cook the beef until soft..about 40 minutes. Add more stock if needed. Add the mushrooms and allow to cook for another 10 minutes or until the mushrooms are cooked. Season with salt and pepper and add the roux. Stir until it thickens and then add the sour cream. If the Stroganoff is too thick, add a little more stock or water.
I served my Beef Stroganoff with noodles, fried sage leaves , sprinkling of smoked paprika and chopped parsley.
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21 comments:
Well authenthic or not it definitely looks delicious! And isn't that what is most important anyway? :)
We I first was learning to cook I made Beef Stroganoff many times. I always had trouble getting the beef cooked properly - meaning sometimes I overcooked it and it was tough. Haven't made it in years. Yours sounds good and updated with the fried sage leaves and smoked paprika. Plus it looks gorgeous. It's going to be rainy here this weekend - this looks like a perfect dish to prepare.
Sam
I voted in the South African Blog Awards and I've confirmed my nominations. So break a leg, Nina (well, not literally - just means good luck). You've got our support.
Sam
junglefrog - I am glad I met you. Thx for visiting my site!
my carolina kitchen - I think the beef I used yesterday was closer to veal, because it cooked so quickly, yet it never broke up. Thx for the nominations, I will do my best!!!
The important thing here is that the family loved your version of stroganoff. There are probably as many versions as there are cooks:D
Mmm. I think your version sounds fantastic. I just made stroganoff recently - I love it.
Authentic or not, it looks great!
This looks delicious Nina - I love beef stroganoff, but I have never made it - I may have to try your recipe! :)
I find it amazing how hot these debates can get! I love your recipe and whatever they say it wins my vote :)
Your beef stroganoff looks wonderfully tasty!!!! MMM.....I make it with soy cream!!
This is a dish I cannot stop eating!
There's something on my blog for you :)
I think you've hit on the perfect recipe. Your version looks fabulous! It's making me hungry for stroganoff and it's 1:00 in the morning!
I just had a good chuckle at the debate in the Russian food site. ;)
You dish also borrows from a Paprikash with your paprika use...a tasty hybrid if you ask me!
Stroganoff is a favorite of mine and yours looks good! I am not too picky about being completely authentic as long as it tastes good.
Val - I totally agree!!
pam - It is just one of those classics hat never lets you down!
sylvie - thank you
Jenn - I think in your tagine, it will be magic!
rose & Thorn - I think there are far more important things in life to debate about!!
sohie - soy cream..mmmm, there's an idea!!
maryann - thanks my friend, I will answer my honest questions later in the week. We went on a bit of a weekend trip...just trying to get back into working mode again!!
stickygooeycreamychewy - thank you, I like the creaminess of this version..
peter - yes, part of the debate often is whether it is Russian of Hungarian...
kevin - I think you will love this one!!
This is one of my favorite dishes. Unfortunately, I have not made one single good batch of beef stroganoff. I will try this recipe sometime this week. Dankie, Nina.
You are allowed a rich treat. All your recipes for Go Red have been inspiring.
The more of a classic a recipe is, the more dispute there seems to be about its origins and how to make it "correctly"! Your version sounds just delicious and don't let any sort of foodie police tell you otherwise ;-)
Hi there! Long time no post. Authentic or not, this looks awesome!
I also just saw your garden project. How is that going? Are you still progressing?
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