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FutureStarrBeef Stroganoff Recipe:
This recipe relies on a quick sear (1 minute per side) so a high-quality, tender steak is critical for best results. A poor-quality steak will be chewy and tough. My old Russian Cookbook (circa 1990) recommends a filet mignon but it also works very well with:
Although this recipe calls for a high-quality steak, stroganoff sauce has humble ingredients that produce rich and memorable flavor. The original sauce has been modified as it has traveled the world. Some have added wine (like this slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:
Beef Stroganoff was invented in Russia in the early 1800s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was likely French), created the dish and named it after Stroganoff. I found a picture of Count Pavel Stroganoff, but wish I could find the chef as well! The earliest known recorded recipe was published in this Russian cookbook published in 1871.
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it’s no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it’s a complicated dish, but it’s actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time since it’s really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don’t have all day to do it—this one’s a guaranteed hit!
If you like comfort food, then this recipe for Beef Stroganoff is for you! It's sauteed beef and onions in a creamy brown gravy, made with condensed cream of mushroom soup and beef broth. The soup and broth melt into a creamy gravy that is perfectly served over hot cooked noodles or rice or whatever you have on hand. In fact, you probably have all the ingredients in your pantry right now! It only takes 30 minutes and 3 steps to make this Beef Stroganoff, so it's a great dinner idea for busy weeknights.
This classic 1950s staple of American cooking with Russian origins has been enhanced with a splash of fish sauce for depth and umami. “You can’t taste it, but you need it,” says developer Beth Nguyen, author of Stealing Buddha’s Dinner. Nguyen’s recipe is inspired by a memorable meal at a classmate’s house in the predominantly white Midwestern town she grew up in. (Read Nguyen’s essay about it here.) One thing to look out for: Sour cream can split if added directly to hot liquid, so premixing with a small amount of warm sauce will keep it smooth and creamy. (Source: www.bonappetit.com)
This version is lightened up with a light or reduced-fat sour cream and extra broth (or stock) for MORE SAUCE! There are so many different variations of Beef Stroganoff: some with or without sour cream, and some using brandy instead of wine. During testing, my family, friends, and everyone who tried it absolutely loved this version the most. I also include Dijon mustard in this one. There’s something about Dijon together with wine in a creamy sauce that warms my soul. Plus paprika and a good hint of garlic, this sauce is pretty much perfection. (Source: cafedelites.com)