Beef Stroganoff
Beef stroganoff is one of the most popular dishes in Russian cuisine. This savory dish was created by a French chef in St. Petersburg in the late 1700s; originating from a peasant beef stew, then becoming a dish of Russian aristocracy. Stroganoff always consists of thinly sliced beef(sirloin or tenderloin) cooked with onions and mushrooms in a sour cream/beef stock gravy. It is typically served with mashed potatoes, but can also be served over egg noodles or shoestring fries, with fresh dill, more sour cream, and gherkins.
Ingredients
- 24 oz top sirloin, tri-tip, or beef tenderloin thinly sliced
- 1 tbsp ground allspice
- 1 tsp sea salt
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 large white onion thinly sliced
- 8 oz cremini mushrooms sliced
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 1/2 cup beef stock
- 1 tbsp whole grain mustard
For Serving
- mashed potatoes, egg noodles, or shoestring fries
- fresh dill
- sour cream
- gherkins
Instructions
- Marinate the beef with allspice and salt in the refrigerator for 2 hours.
- Melt 1 tbsp of butter in a large sauté pan over medium heat. Add in the onions.
- Cook down the onions until translucent; about 10 minutes. Remove from the pan.
- Add in the rest of the butter and a tbsp of cooking oil. Add the mushrooms, paprika, and pepper.
- Cook down the mushrooms for 10 minutes. Remove from the pan.
- Add in another tbsp of cooking oil. Turn up the heat to high and add in the beef.
- Cook the beef for 2 minutes. Remove from the pan.
- Turn the heat to low. Pour in the sour cream and heavy cream. Slowly whisk in the beef stock.
- Add in the cooked onions and mushrooms, followed by the whole grain mustard.
- Add the beef back into the pan and simmer for 10 minutes.
- Serve the beef stroganoff over mashed potatoes, egg noodles, or shoestring fries with freshly chopped dill, sour cream, and gherkins.
