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December 2006 Issue
Beef Stroganoff
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

Here is a popular Russian recipe that has become a favorite among many. There are many variations on this recipe, but I'll present the method that I generally use to prepare beef stroganoff. Consistent between the various beef stroganoff recipes is the use of sour cream in the sauce. In addition, this dish is generally served over egg noodles. Some Russians like to put pickles in this dish, but I prefer not to.

Now, on to the recipe! Be well, and good eating!

 

Beef Stroganoff

The first thing to consider in preparing this dish is selecting the meat. I have seen this dish prepared with everything from ground beef to filet mignon. Of course, you do want the meat in this dish to be tender, so select a type of beef that suits your taste as well as your budget. My recommendation is to select a cut of meat that looks good to you and that happens to be on sale. A sliced piece of steak will work as well as ground beef, but I think the texture of the dish with sliced meat is better. The last time I prepared this dish I used some tenderized round steak that was on sale and the flavor was wonderful. Thinly sliced sirloin or rib steak would also work well in this dish. This dish is a good way to make a small amount of meat serve a larger group of people.

The second thing to consider when preparing this dish is the type of wine used. The type of wine will strongly influence the flavor of the dish. Typically a red wine is used, however white wine may be used as well. Keep in mind that a dark red wine will color the final appearance of the dish. If you prefer to use a red wine, I suggest a burgundy, port, shiraz or merlot. If you prefer a lighter colored wine, try a chardonnay, rhine or even champagne. Although most stroganoff recipes do not call for wine, I find that the addition of wine adds a complexity to the dish that makes it special.

Beef stroganoff is a filling dish that is easily prepared. By serving the dish over noodles, it becomes a complete meal in one serving. However, if you like, you can serve this dish with a side bowl of soup or salad, and some bread.

  • 1 lb. beef, ground or sliced in thin strips
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 12 oz. wide egg noodles
  • 1 pint sour cream
  • 1/2 cup wine (see recommendations above)
  • 1 small onion, halved and sliced
  • 2 cloves garlic, finely chopped
  • 1/2 tsp. paprika
  • 1/2 lb. sliced mushrooms
  • 1/4 cup chopped parsley
  • 1/4 cup seasoned flour
  • salt and pepper to taste
First, coat the sliced beef with seasoned flour. Or, if using ground beef, cook the beef first without the flour and drain the fat.

Heat a skillet over medium heat and put in the olive oil and butter to melt. Once heated, add the sliced beef and onions. Cook about 7 or 8 minutes, stirring occasionally, until the beef is browned and the onions translucent. Add the garlic and simmer for 1 or 2 minutes more.

Next, add the mushrooms and half the parsley. Add the wine and stir for about 3 minutes to combine the flavors. Next, add the sour cream, reduce the heat to low and simmer. Season to taste with salt and pepper. If you prefer the sauce a bit thicker,

While the beef is simmering, prepare the egg noodles according to the package directions. Drain the noodles after cooking and place them on a serving dish.

Finally, spoon the stroganoff with sauce on top of the noodles, garnish with the remaining parsley, and serve immediately. Enjoy!

  • Yields: 4 servings
  • Preparation Time: 25 minutes
 



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