beef stroganoff
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Russia and Her Neighbors
Forum Discription: Russia, Ukraine, Belarus and the Baltic States.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1415
Printed Date: 26 March 2026 at 19:44
Topic: beef stroganoff
Posted By: butchloc
Subject: beef stroganoff
Date Posted: 01 August 2011 at 10:52
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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 |
Replies:
Posted By: Effigy
Date Posted: 31 July 2013 at 01:39
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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.  I sprinkle the servings generously with chopped parsley.
------------- Resident Peasant |