BEST EVER RUSSIAN BEEF STROGANOFF RECIPE | ALLRECIPES
Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!
Provided by Hawaiivike
Categories World Cuisine European Eastern European Russian
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
- Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
- Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
- Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.
Nutrition Facts : Calories 495.8 calories, CarbohydrateContent 15.5 g, CholesterolContent 140.3 mg, FatContent 34.8 g, FiberContent 1.1 g, ProteinContent 29.2 g, SaturatedFatContent 20.3 g, SodiumContent 783.7 mg, SugarContent 2.7 g
BEEF STROGANOFF (FROM THE OLD RUSSIAN TEA ROOM) RECIPE ...
This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant.
Total Time 58 minutes
Prep Time 30 minutes
Cook Time 28 minutes
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
- Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
- Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
- Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
- In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
- Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
- Serve over hot rice with a green vegetable on the side.
Nutrition Facts : Calories 277.7, FatContent 23.3, SaturatedFatContent 14, CholesterolContent 60.4, SodiumContent 1316.2, CarbohydrateContent 9.1, FiberContent 1.3, SugarContent 4.8, ProteinContent 3.8
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BEEF STROGANOFF AUTHENTIC RECIPE | TASTEATLAS
This traditional Beef Stroganoff recipe is adapted from A Taste of Russia: A Cookbook of Russian Hospitality by Darra Goldstein. If desired, you can add the mushrooms. The recipe makes for four generous serving, six, if you're going light. As far as preparation method is concerned, we suggest you fry the potatoes the first time, before you make the meat and the sauce, and then fry them as second time, once you're ready to serve the dish, so both are warm at that point.
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Reviews 4.5
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- For serving, divide the meat and the sauce between plates and top them with potato straws.
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- Ladle sauce over egg noodles and garnish with parsley.
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