Beef Stroganoff is a classic Russian dish made with sautéed beef and sour cream sauce. The origins of Beef Stroganoff are not entirely clear, but it is believed to have been created in the mid-19th century by a chef in the service of the Stroganoff family, a wealthy Russian family with strong ties to the Imperial Court.

Prep Time30 minsCook Time30 minsTotal Time1 hr

AuthorPeterYields6 ServingsCategoryBeef, FastSlow, Meat, Pasta

Ingredients

Name: Beef Stroganoff
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: Sauté; 300 g Mushrooms; 3 Onions; ...add; 6 Garlic Cloves; ⅓ cup All-purpose Flour; 1 tbsp Tomato Paste; 2 Bay Leaves; 1 tbsp Dry Thyme; 1 kg Beef Chuck or Butt; ...deglaze; ½ cup White Wine; ⅓ cup Soy Sauce; 1 cup Water; ...finalize; ½ cup Sour Cream; 2 tsp Dijon Mustard

Sauté

300 g Mushrooms

3 Onions(diced)

...add

6 Garlic Cloves(minced)

⅓ cup All-purpose Flour

1 tbsp Tomato Paste(concentrate)

2 Bay Leaves

1 tbsp Dry Thyme

1 kg Beef Chuck or Butt

...deglaze

½ cup White Wine

⅓ cup Soy Sauce

1 cup Water(just enough to cover meat)

...finalize

½ cup Sour Cream

2 tsp Dijon Mustard

The original recipe for Beef Stroganoff featured thin strips of beef, sautéed in butter and served in a rich sour cream sauce. Over time, the recipe evolved to include other ingredients such as mushrooms, onions, and mustard. It became popular in Russia and other parts of Europe, and eventually made its way to the United States, where it became a popular dish in the mid-20th century.

Directions

Sauté

Heat up vegetable oil in your pressure or slow cooker.
Sauté onions and mushrooms.
Cook for 5 minutes on medium-high covered until mushrooms release liquid.
Add garlic and thyme and heat up till aromatic.
Incorporate meat, flour and tomato paste and mix well so all is coated.
Lastly add two bayleafs and cook our for about 2 minutes.

Cooking

Make sure meat is all submerged, if not add more liquid.
Cover and slowly bring to simmer.

Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours.

Pressure cooking method
Pressure cook on 80kpa for 1 hour with Auto Quick release.

Finalize

With measuring cup spoon out 1/2 of sauce to separate jug and mix it with dijon a sour cream.
Return liquid back to pot and mix well.
Serve with pasta, rice or bread.
Garnish with dil or parsley.