Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Russia and Her Neighbors
  New Posts New Posts RSS Feed - beef stroganoff
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

beef stroganoff

 Post Reply Post Reply
butchloc View Drop Down
Cook's Assistant
Cook's Assistant

Joined: 27 April 2011
Status: Offline
Points: 28
Post Options Post Options   Thanks (0) Thanks(0)   Quote butchloc Quote  Post ReplyReply Direct Link To This Post Topic: beef stroganoff
    Posted: 01 August 2011 at 10:52
2 Tbl  vegetableoil
12 oz  button mushrooms halved
3/4#  beef tenderloin cut into strips (you can use a cheaper grade of meat but the dice it)
1/2 cup  beef broth
1  small onion (minced)
1 TBL  tomato paste
2 tsp  brown sugar
1 Tbl  flour
1/2 cup  chicken broth
1/2 cup  dry white wine (vermouth works)
1/3 cup  sour cream
8 oz  fresh pasta (you can cheat & use boxed)

saute the mushrooms in oil until browned and set aside
brown the beef until seared on both sides and set aside
add beef broth to the skillet and deglaze, reduce and set aside
add butter to skillet, onion, tomato and sugar
stirin the flour, whisk in the chicken broth and wine and cook until thickened
add the reduced beef broth
stir 1/2 cup of the sauce into the sour cream to temper and then stir back into sauce
add the mushrooms and beef and heat through
adjust with peppers etc. to your taste
serve over warm buttered pasta

even though the recipe calls for beef tenderloin I have found it works great with any cut of beef that is tender.  Including stew meat
Back to Top
Sponsored Links

Back to Top
Effigy View Drop Down

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 633
Post Options Post Options   Thanks (1) Thanks(1)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 31 July 2013 at 01:39
This is a staple for my trusty Slow Cooker.
I think Stroganoff is more a technique than a recipe. I am a 'less is best' kind of cook. If you have great meat why mess with it?
When I make stroganoff I use no additional fluid or oil. I make 1" square "fingers" of chuck steak, and give them 3 hours in the slow cooker. That is red raw beef direct into the slow-cooker, no browning. Definitely no sugar added. 
After three hours the meat looks like creatures from the black lagoon. I then add the seasoning, onion, tomato paste (my own home grown tomatoes made into paste by moi) and mushrooms and leave it another 3.5 hours. Thats the magic three hours whereby the tough black ugly lumps of sci-fi nightmare become plump soft juicy melt in the mouth delights!
I lastly add the sour cream for the last 30 min.
I like wide flat fettucine style noodles if I am time poor (which is normal).
Otherwise make Lapsha.
I also like rice with it. Mr Builder will only eat it with a jacket potato... hey, its peasant food and I love it. LOL
I sprinkle the servings generously with chopped parsley.
Resident Peasant
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.063 seconds.