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.





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Beef Stroganoff
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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.

Course Main Course Cuisine Russian

Prep Time 10 minutes minutes Cook Time 2 hours hours 30 minutes minutes Total Time 2 hours hours 40 minutes minutes

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



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