- beef tenderloin – 500g (julien cut)
- fresh mushrooms – 2 cups (250g) tint sliced
- onion – 1 medium (julien cut)
- garlic – 1 clove (finely chopped)
- vegetable oil – 2 tablespoons (for cooking)
- worcestershire sauce – 1/2 tablespoon
- dijon mustard – 1/2 tablespoons
- butter – 2 tablespoons
- flour – 1 tablespoon (for binding)
- cream or sour cream – 1 cup (200g)
- coconut cream – 1 cup of (instead of cream)
- bone stock – 1 cup of (or water)
- maldon salt,
- freshly ground black pepper
- scallion – 1 tablespoon (minced)
- egg noodles (boiled)
Who Invented the Beef Stroganoff Recipe and How?
Beef Stroganoff was invented in Russia in the early 1800s. Count Stroganoff, III. He was one of Alexander’s high-ranking diplomats. The private chef of Count Strogonoff, who was probably a French chef. It is said that this chef found this dish as Beef Stroganoff and he gave this name to the dish.
According to the A Taste of Russia cookbook, the original Beef Stroganoff recipe was derived from a staple French mustard for beef spice and served with a Russian sour cream. The oldest known recipe was published in this Russian cookbook published in 1871. By the end of the 1950s, the recipe reached Hong Kong.
How to Serve Beef Stroganoff?
Beef stroganoff is full of flavor derived from creamy mushroom sauce, so you can pair this dish with simple grains or starches that won’t compete with the sauce, for example:
- Light butter egg burnt noodles (our favorite!)
- Creamy Mashed Potatoes
- Steamed white jasmine or baldı rice
- Red or White Quinoa
For best results, make sure the beef you choose is from the best back of Roast Beef, Boneless Ribeye Steak, Beef Tenderloin (Filet Mignon) or Kontrafile.
Beef Stroganoff Recipe and Preparation:
- Put a large deep pan on the stove and heat it on a high foot. Add 2 tablespoons of oil, then add the thinly sliced beef strips to the pan side by side.
- Seal all sides of the meat for 1 minute without mixing too much. Cook until the meat does not appear red.
- It will be correct to seal the beef in the pan in 2 times. The reason is that if you put the meats in the pan at the same time, the temperature of the pan will drop rapidly and your meat will start to release its juice. The aim is to cook by sealing all the flavors in the meat, so the pan should always be at the highest temperature while sealing.
- After the beef is cooked, transfer it to a bowl and cover the meat to keep it warm.
- Add 2 tablespoons of butter, chopped onion and sliced mushrooms to the pan. Cook for 6-8 minutes or until the liquids have evaporated. Saute until the onions and mushrooms are soft and lightly colored.
- Add 1 clove of chopped garlic and sauté together for 1 minute until it smells. Sprinkle 1 tablespoon of flour and fry for one more minute, stirring constantly.
- Pour 1 cup of broth stock to deglaze the pan, then add 1 cup of cream or sour cream and cook for another 1 to 2 minutes until the liquids evaporate and thicken.
- If you’re using sour cream, add a few tablespoons of the hot cooked sauce to the sour cream bowl and mix it (to balance the temperature), then add it to the pan, stirring constantly, so that the cream doesn’t cut.
- Mix 1 tablespoon Worcestershire, 1/2 tablespoon dijon mustard and add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
- Boil and grind until your sauce in the pan reaches a creamy consistency.
- Add the beef that you have sealed to the pan and, with the lid closed, turn the bottom of the stove down and cook for another 2-3 minutes until the beef absorbs the aroma and becomes warm.
Service and Presentation
As we mentioned before, you can serve Beef Stroganoff as a side product, with french fries, creamy freshly spiced mashed potatoes, egg noodles, pasta or rice and a small salad. Bon Appetit!