Cut the beef against the grain into 2-inch strips about 1/2 inch thick. Season beef generously with salt and pepper. Saut 1 clove of finely minced garlic for about 2 minutes; add to the beef and sauce mixture. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Beef Stroganoff is a comfort-food stew that always takes us right back to our grandma's kitchen as soon as we smell it cooking. amed after, if perhaps not created for the 19th-century Russian celebrity count, stroganoff rolls off the tongue as richly as the dish itself. Chef's Note: This pot has three requirements: Add the olive oil and brown the mushrooms. Directions. Some people find that the flavor of vermouth can be too strong, while others believe that it enhances the flavor of the dish. In a separate pan, saute mushrooms and add to meat. It's easy to make and you can easily switch up the type of meat you used based on what you have or what is on sale. But as a quick overview, to make this recipe for beef stroganoff we will simply, This classic beef stroganoff recipe is quite flexible, so feel free to customize the ingredients as you wish! 42 Meat Soup Recipes Thatll Satisfy Your Meat Craving, Do not Sell or Share My Personal Information, 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted. Beef is a good stock to buy. I am with them: cut the beef too thinly and it is easy to overcook it, so err on the side of generosity. You will also need a friendly butcher, because it is not something you generally find in supermarkets. Gently fold in sour cream; heat only until warm. Bring to a simmer and cook until the sauce thickens, about 3 to 4 minutes. I believe Chardonnay with a rich, full-bodied flavor and a creamy texture complements the buttery, nutty flavor of this wine very well. Put all of the rice in one bowl. There are many different recipes for beef stroganoff, but the sauce is typically made of sour cream, mushrooms, and onions. This post may contain affiliate links. Place beef in a plastic bag or container and season with 1 teaspoon of seasoned salt. To make the best beef stroganoff recipe, add the following to your grocery list: Full instructions are included in the recipe below. Taste for seasoning; add more salt or pepper to taste. I firmly believe that you dont have to be a master chef to make a delicious beef stroganoff; there are few fancy ingredients that go perfectly with this dish. But, like the steak, so long as they are cooked in a hot-enough pan, you can use whatever you have to hand. This easy hamburger stroganoff makes a quick weeknight dinner. This simple side dish can be made in just 20 minutes by combining sweet and spicy stir-fry ingredients. As a result, I love this recipe so much. This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! If you happen to use a tougher cut of beef, just take note that it will need more simmering time but be mindful to not overcook. Take 1/4 cup of the rice, and place in the middle of the plate. This slow cooker chili recipe was made possible by the Beef Checkoff. Russian celebrity and friend of Alexander III, Stroganov lived in St. Petersburg in the turn of the century. In my opinion, the problem with all fillet is not price alone; devoid of either texture or flavour, it is just so boring to eat. Stir in beef; cook, stirring constantly, for 6 to 7 minutes, until liquid evaporates and meat browns. 1. 1. The beef, mushrooms, and onion are seasoned with a sweet and sour sauce. To make the fragrant aroma even stronger, combine olive oil, urad dal (Black lentils), brown mustard seeds, and dried red chile hot peppers in a wok. Put them on your sideboard. If desired, parsley can be served over noodles or rice. If you are unsure about whether or not you will like the taste of vermouth in your beef stroganoff, you may want to try a small amount before adding it to the dish. That said, it is difficult for the home cook to achieve any kind of significant browning on slices of meat, and, though no doubt this would not have worried the dishs creators, to my mind, browning equals flavour. It adds a depth of flavor to the dish. Thank you, My favorite thing in life is time spent around the table. This mushroom-based dish is delicious served with wine, and its the ideal accompaniment to this creamy dish. Cover and simmer 15 minutes. Although beef stroganoff is not typically associated with alcohol content, alcohol contributes significantly to the recipe. You won't need these until the last thirty minutes. Lindsey Bareham and Simon Hopkinsons stroganoff. In fact, only the Leiths recipe flames the pan with brandy and, fun as that procedure is, it does not seem to add much to the finished dish. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Blend in the flour and cook, stirring constantly, for 2 minutes. Beef Beef Stroganoff Find all the top recipes to turn beef chuck, sirloin, or ground beef into an easy, creamy dinnerwith or without the noodles! Keep the faith, and keep cooking 2023 Just A Pinch Recipe Club, LLC. And that heritage extends beyond its people, to its rich wonderful food. Stir to deglaze the pan. Very gradually whisk the stock into the cream. Cover and simmer 1 hour. The one exception is the cream cheese and the sour cream. Has anyone got a soft spot for the US versions with tinned soup, or tomatoes? Chop, slice and cut up the veggies, and reserve. Enjoy this classic comfort food any night of the week. The sauce needs a wine with good acidity, but not too much, in order to get its full flavor. Add the onions and mushrooms back to the pan. And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia. Season to taste. The steak strips cook fast and after a short simmer will result in a quick and easy week night dinner. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Serve over buttered noodles. Add vermouth; scrape up browned bits from bottom of skillet. Stir in flour; cook for 1 to 2 minutes until incorporated. After about 2.5 hours, add the cream cheese, sour cream, and crme frache or heavy whipping cream mixture, to the pot, stir to combine, and then return to the oven for an additional 20 to 30 minutes. White button mushrooms are delicious in the creamy sauce; for a different flavor, try shiitakes (remove the stems and slice them) instead. Chef's Note: The additional tablespoon of butter and olive oil, are only to be used if you feel the veggies are drying out. Stir in the dill. 2. Made this recipe? Mix to coat well and cook another minute before adding the wine. Once done, push the seared meat into the onion to make room for the next batch. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream. It says: If using tougher meat than fillet the beef must be stewed gently this alternative method can produce very good results. Boldly. Add the white wine or vermouth to deglaze and cook 1 minute more. 3 Cook beef in same skillet until brown. Beef stroganoff, which is made with rich, creamy beef, is a delicious dish. The first ingredient that sprung to mind when beef stroganoff was mentioned (OK, the third thing, after beef and sour cream) was brandy; it just seemed like one of those classic dinner-party dishes that demands a generous slug of booze. Add flour and mustard powder. Enjoy Greek yogurt (also known as sour cream) is a type of yogurt. The sirloin steak is easier to slice if its partially frozen. Some recipes also call for tomato paste, Worcestershire sauce, or paprika. Push the onion to one side of the skillet. In the other version, this dish was simply an updated version of a traditional Russian dish. 1 each: 318 calories, 19g fat (10g saturated fat), 84mg cholesterol, 561mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 23g protein. And then, as with its comrades chicken kiev, and rum baba, it suddenly fell from grace, relegated to dismal buffets and, shame upon shame, occasionally as a topping for jacket potatoes. Stir in 1 cup of the broth, the salt and Worcestershire sauce. 3. It must have a lid. You could use creme fraiche instead, as per Leiths, but note that it is more calorific than sour cream, and does not seem to bring anything extra to the party. Cook beef in same skillet until brown. This Cabernet Franc is made with Cabernet Franc and has a hint of red pepper spice and plum fruitiness. (-) Information is not currently available for this nutrient. Although some Stroganoff recipes may not include alcohol, this recipe is designed to be enjoyed with a heavy glass of red wine. "Classic, creamy, rich beef stroganoff is comfort food at its best. Cook, stirring occasionally, until onion begins to . Add garlic and stir for 30 seconds. Working in batches, cook the beef, flipping once, until browned, about 1 to 2 minutes, and transfer to a. It is usually served over egg noodles or rice. At about 40 min., begin to cook noodles. Meanwhile, heat the oil in a frying pan until smoking hot, fry the steak for about 1 minutes on each side until well browned, then set aside. Put aside the chafing hotplates and step away from the spuds, because stroganoff is a true special occasion dish. Alternatively, add about 1/2 teaspoon of garlic powder to the sauce mixture. This was excellent! Beef stroganoff is a classic Russian dish that is made with beef, mushrooms, and sour cream. Chef's Note: Some chefs do not cook with, or consume alcohol. Theres nothing more comforting than a bowl of pasta with beef stroganoff. 24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet) 2 teaspoons dijon mustard 1 teaspoon paprika, (smoky or mild) 1/3 cup dry white wine, (or more if you like it stronger) Served on top of a tangle of buttery noodles for a satisfying meal." This recipe is a classic, with a twist or two, so I called it: Netraditsionnyy Govjadina po Strogonovski, or Unconventional Beef Stroganoff Lets get cooking. A sprinkling of fresh chopped parsley adds color and flavor to the finished dish. A hearty dash of Worcestershire sauce really enhances meat-based dishes. Deb Helmer, Lynden, Washington, Hamburger Stroganoff Recipe photo by Taste of Home. Saut the mushrooms until softened then set aside with the onions. Heat oil in a large skillet over high heat until nearly smoking. I like a little thicker version, with just enough sauce to coat the meat. (Tenderloin is pricey, but it is excellent in stroganoff.) The sauce is made with Worcestershire sauce. Because this retro recipe is total comfort food and always so satisfying and delicious. Wine substitute:If you prefer not to cook with white wine, you can just add in an extra 1/2 cup of beef stock instead. The reason I added them to the recipe, is that in most cases, I do need the additional fat. It has popped up in British cookery books since the early 1930s, but stroganoffs heyday, both here and across the pond was the postwar period, when its continental provenance made it the staple of the fashionable dinner-party circuit. Add vermouth to the mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Remove to a bowl and set aside. In a large skillet, heat the olive oil and the remaining tablespoon of butter over medium heat until it shimmers. Set aside. Directions. Serve over egg noodles and garnish with parsley. Stir in the flour; cook and stir 2-3 minutes. This recipe can be made in less than an hour with only 20 minutes of hands-on time. Molokhovets recommends sareptskaja mustard, which is available from Polish grocers, but fiery English mustard works just as well. But do you stay authentically Russian with a flour-and-butter roux or add the sharper notes of sour cream and mustard? So when you want to impress the family but dont have all day to do itthis ones a guaranteed hit! Remove mixture from skillet to cool. Full disclosure: Im a complete nutmeg fanatic; if you are less keen, you can use allspice, or indeed black pepper. sauce or worcestershire sauce, Kosher salt and freshly ground black pepper. Find all the top recipes to turn beef chuck, sirloin, or ground beef into an easy, creamy dinnerwith or without the noodles! Pork can also be used - pork stroganoff is found in Russia too. Add water or beef broth, condensed soup and mushrooms; bring to a simmer. Just A Pinch Food Group The Cabernet Franc, Semillon, Chenin Blanc, Beaujolais, red Burgundy, Barolo, and Chardonnay I prefer to use are the best options for stroganoff beef. First, a few quick notes about ingredients. Remove meat from the pan and set aside. Do not let it come to a simmer or boil or the sour cream may curdle. Transfer the beef to a bowl and return the skillet to the stovetop on medium-high. Working in batches, cook the beef, flipping once, until browned, about 1 to 2 minutes, and transfer to a plate. In a large bowl, add the 4 cups of warm broth, the 3 tablespoons of flour, and the 1 tablespoon of dijon, and then mix with a whisk, until fully combined. Similarly, we recommend using a good drinkable vermouth (or a very dry white wine) as opposed to cooking wines. 1/2 cup sour cream. A combination of acidity and richness balances out the richness of the dish. If they look moist and fine, while cooking, then leave it out. Home Recipes Dishes & Beverages Stroganoffs. Stir in 1 cup of the broth, the salt and Worcestershire sauce. For a kick, serve it with spicy, sauteed banana peppers. more about me . Originally a Russian dish named after the wealthy Stroganov family, Beef Stroganoff isarich, stick-to-your-ribs stew of cubed beef and mushrooms in a thick sour cream and mustard sauce, often served over egg noodles. (Amounts are included in the full recipe below.) (The key to transforming the beef into succulent morsels of mouthwatering meat.) Add garlic, onion, mushrooms and thyme. Stock If you need a non-alcoholic substitute for vermouth, consider beef, fish, chicken, seafood, or vegetable stock. Dry ros, in addition to being an excellent wine, is another excellent match. The thicken will not take long to thickens. If that's the case, then substitute the booze with the same amount of beef broth. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste. After about 2 hours, make the rice, according to package directions, reserve, and keep warm. Chef's Tip: Sometimes it's hard to thinly slice a large roast; however, if you put it into the freezer for about 20 minutes, it firms up just enough to make slicing easier. Photograph: Felicity Cloake/The Guardian Serves 4 600g sirloin or fillet steak Salt Nutmeg or ground allspice (optional) 50g butter 2 large onions, thinly sliced 2. Get it free when you sign up for our newsletter. 1-2 splashes of a white wine or dry vermouth 1 good squirt of Dijon mustard Chopped parsley, a handful Sea salt & fresh . The perfect beef stroganoff. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add onion and garlic salt to beef; continue to cook until onion is soft. Gravy is slowly poured over beef cubes with brandy and wine, and a healthy dose of sour cream is served as a finishing touch. Serve this deliciousbeef stroganoff over hot buttered noodles, rice, or potatoes, or even split buttered biscuits. Step 1 In a 12-inch skillet, heat 4 tablespoons butter and the oil over medium-high. This particular dish is traditionally served with crunchy straw potatoes (in its homeland), or rice (here), but is also pretty good with noodles or even mash. Chilled vodka optional. Serve over noodles. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. onion coarsely chopped, 2 cloves garlic finely minced, 1 12 oz. Lower the heat to low and add the sour cream, salt, and pepper. 2. Add 1 tablespoon of butter and olive oil to a large pot over medium heat, and allow the butter to melt and incorporate into the olive oil. Cook your beef before serving it to make it taste better. Return meat to the pan. Bring back to medium high heat and add the noodles, milk, beef stock, mushrooms, cornstarch, salt, pepper and paprika. Get our favorite recipes, stories, and more delivered to your inbox. Beef stroganoff is a dish that is often made with some type of alcohol, and many people wonder if vermouth is a good choice for this dish. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. Stir in wine and 1 cup of broth, scraping the bottom of the pan to release any browned bits. 1 Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Cut beef across grain into about 1 1/2x1/2-inch strips. Fresh chopped parsley adds color and flavor to the finished dish and is added at the end to add a splash of color. I like to serve it with a side salad for a complete meal. 2 teaspoons dairy-free beef bouillon or vegetable bouillon (I like Orrington Farms) 1 cup chopped onion 1 minced garlic clove 2 tablespoons oil (a neutral-tasting one for general cooking) 1 pound ground beef, turkey, or vegan ground meat substitute 2 tablespoons all purpose flour 1 teaspoon salt teaspoon paprika 8 ounces sliced mushrooms Reduce the heat to low and cook, stirring, until the sour cream is heated through, about 2 to 3 minutes. For example, you could also. As J Kenji Lpez-Alt writes in Serious Eats: With so much surface area, strips of steak end up exuding a lot of moisture into the pan as they cook. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); One of my favorite recipes of yours, Ali!!! "There are many different versions," the chef writes in The James Beard Cookbook (Dell Publishing, 1959), the book from which the excerpt is taken. Traditionally, recipes call for the tail end of fillet, which though it is indeed the cheaper part of this ruinously expensive cut still doesnt work out cheaply. A good slug not only gives the dish some much-needed heat, but helps to cut through the richness of the sauce. package of mushrooms, 1 can cream of mushroom soup, 1 12 oz container light sour cream, 1 can of milk from filling the soup can, 1/4 to 1/3 C cooking sherry, 1 Tbsp ( or more to taste) tarragon, fresh ground pepper, 3 Tbsp olive oil Thanks in advance :) 7 Its made with a quick saut of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that Ive lightened up a bit and made without heavy cream). Cut beef across grain into about 1 1/2x1/2-inch strips. Its important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet without forming lumps. 10. Add the remaining 2 tablespoons of butter and the scallions and cook for 1 minute. In a large bowl, add the 4 cups of warm broth, the 3 tablespoons of flour, and the 1 tablespoon of dijon, and then mix with a whisk, until fully combined. First mentioned in print in 1871, the notion of sauted beef in a piquant, creamy sauce is much older but the aristocratic Stroganov seems an appropriate patron saint for what is, after all, a very decadent recipe. Sprinkle a bit of paprika over the dish, for decoration. My testers found the latter approach a little bland and heavy for their tastes (though as Bareham and Hopkinson observe: The most important part of the dish is its relentless richness and bland, creamy texture). Add onion and garlic salt to beef; continue to cook until onion is soft. And what do you like to serve it with? In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender. Add half the meat to the pan and brown it quickly, about 2 minutes. Rich enough to keep you warm, retro enough to make you smile, the revival starts here. 3. Molokhovets keeps things very simple by making her stroganoff with beef alone, but most modern recipes include onions and often mushrooms, too. Drain off fat. To balance out the rich flavors of the dish, pairing a rich, fruity wine such as Grenache or Shiraz with it is a good idea. Transfer to a plate. Unlike some of grandma's recipes, however, Stroganoff doesn't take all day to cook. Add the beef back to the skillet. Thank you! This recipe calls for top sirloin, which is a tender cut of meat. 1. Add the four cups of reserved broth (should be good and warm) to the mixture, reduce heat to medium, and allow to simmer until sauce begins to thicken, about 8 minutes. crme frache or, if not available, heavy whipping cream. Boil and stir 1 minute. ** Nutrient information is not available for all ingredients. Place the meat, cornflour, mustard, cinnamon and vermouth in a bowl and mix well. Stir mushrooms, onions, and butter into the pan; cook and stir over medium heat until vegetables are lightly browned. flank, sirloin, orskirt steak, thinly sliced, Kosher salt and freshly ground black pepper, Chopped fresh flat-leaf parsley, for garnish, .css-g0owdm{display:block;font-family:Memphis,Georgia,Times,Serif;font-weight:normal;margin-bottom:0.625rem;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-g0owdm:hover{color:link-hover;}}@media(max-width: 40.625rem){.css-g0owdm{font-size:1.25rem;line-height:1.2;}}@media(min-width: 40.625rem){.css-g0owdm{font-size:1.125rem;line-height:1.2;}}@media(min-width: 61.25rem){.css-g0owdm{font-size:1.25rem;line-height:1.2;}}These Easy Easter Cake Recipes Are Holiday-Perfect, 21 Chocolate Easter Eggs That Are to Dye For, This $20 Stopper Keeps Wine Fresh For Over a Week, 50 Breakfast in Bed Ideas for Mother's Day, Cornmeal Butter Biscuits with Chive Butter, Creole Shrimp Caesar Salad with Cheesy Croutons. Double the sour cream to 6 tablespoons. Set Instant Pot to saut mode and add 2 tbs of butter. Families enjoy the rich, velvety sauce of seared beef and mushrooms that adds a touch of class to a warm bed of noodles. For those days when youre craving a cozy and comforting bowl of beef and noodles, this classic beef stroganoff recipe is here for you, friends. Bareham and Hopkinson use paprika to add spice instead, but mustard seems truer to the original recipe, or at least earlier versions of it. Add the mushrooms and saut until cooked. . Remove from the pan and cook the onion in butter until soft. Chef's Note: The first mention of "Govjadina po Strogonovski" was from a cookbook published in Russia in 1861: Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. Serve. Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. A mandolin is an excellent tool for cutting the mushrooms, and thinly slicing the onions. I also used mushroom stock (from a Klorr stock pot), but chicken stock can also be used. Grigson and Papashvilys add sugar to their sauces, but the natural sweetness of the onions should be enough. Oh, and don't forget to have a nice sharp knife. I suspect, with a little more effort, it is certainly possible to make a delicious slow-cooked stroganoff, but it does not seem quite in the spirit of the original. . INGREDIENTS 16 oz mushrooms ; sliced 1/2 package soy curls ; rehydrated (see below) 1 medium onion ; chopped 4 cloves garlic ; minced 2 Tbsp flour 1/2 tsp paprika 2 tsp tomato paste 2 1/2 cups stock or broth 2 Tbsp Worcestershire sauce 1 tsp Dijon mustard 1/4 cup sour cream egg noodles dry vermouth or white wine olive oil salt & pepper Servings 2 pounds beef chuck roast, cut into 1/2-inch thick strips. It must be able to go into the oven. First mentioned in print in 1871, the notion of sauted beef in a piquant, creamy sauce is much older but the aristocratic Stroganov seems an appropriate patron saint for what is, after all, a very decadent recipe. Is beef stroganoff traditionally a dish with alcohol? tenderized round steak, 1 med. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Wine experts advise consumers to drink wine with an umami flavor, which adds depth and acidity to the taste. Return beef to the pan. 4. Add browned meat then pour beef broth and sherry over all. Registration on or use of this site constitutes acceptance of our Terms of Service. Add water or beef broth, condensed soup and mushrooms; bring to a simmer. Powered by American Hometown Media, Inc. Extra dry vermouth, white vermouth, and red vermouth are the three varieties of vermouth. If the mixture is too runny, add more flour-water mixture, and if the mixture is too thick, add more sour cream. How the mighty have fallen. Your email address will not be published. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to. Max Clark and Susan Spaulls Leiths stroganoff. Delicious! Diana Andrews, 1 1/2 pounds lean beef (top sirloin or similar), 1 cup beef stock, preferably unsalted or low sodium, 1 medium onion, sliced 1/4-inch-thick lengthwise, 3 tablespoons sour cream, at room temperature, 1 tablespoon finely chopped fresh parsley, garnish. Add the garlic and cook another minute. I decide to experiment with different cuts and find that although something sold as a medallion steak (from where unspecified) proves chewy and fibrous, sirloin though not quite as melt-in-the-mouth as fillet is acceptably juicy and tender if you are careful not to leave it on too long; according to my testers, it tastes more interesting, too. Meat will be tender. I'm thinking Le Creuset, cast iron cookware, or something similar. If crme frache isn't available, you can substitute sour cream. 2. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. I try it with chestnut as well, as I tend to think they have a slightly better flavour. This 70s favourite is overdue a revival. Not only do these two flavours work well here the onions adding sweetness as a counterpoint to the tangy sauce and the mushrooms giving it a savoury depth but they help to bulk it out so that the beef goes further. The story goes that Stroganoff got the idea for his cooking after eating a dish while on a trip to Italy. With this cookbook, youre never more than a few steps away from a down home dinner. Chef's Note: Be very careful at this stage so that nothing in the pot goes from being brown, to being black. Once all of the beef is browned, add the beef and onion to the thickened sauce. In the US, travelers to fancy hotels and diners at upscale restaurantsthroughout the 20th century found it on upscale menus and it's still a delicious date-night dish with a glass of wine. Add the sliced onion and cook, stirring frequently until the onion is tender and translucent, about 4 minutes. Feel free to serve over any kind of noodles, rice, or polenta. It must be big enough to hold all of your ingredients. 1 1/2 pounds lean beef (top sirloin or similar) 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 tablespoons unsalted butter, divided 1 tablespoon all-purpose flour 1 cup beef stock, preferably unsalted or low sodium 1 tablespoon extra-virgin olive oil 1 medium onion, sliced 1/4-inch-thick lengthwise Serves 4600g sirloin or fillet steakSaltNutmeg or ground allspice (optional)50g butter2 large onions, thinly sliced2 tbsp oil300g white or chestnut mushrooms, left whole if small, or cut in halves or quarters250ml sour cream1 tbsp sarepska or English mustard150ml beef stock. This Chicken Balti Tastes Even Better Than Takeout, Lemony Moroccan Lamb Stew with Garlic and Saffron, Cantonese White Cut Chicken with Ginger-Scallion Sauce, One-Pot Manchego Mac and Cheese with Pimentn Bread Crumbs, Roasted Parsnips and Onions with Sumac and Feta, 1-2 dashes A.1. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. It is important to cook the onions right down, as George and Helen Papashvily recommend in the much-loved Time-Life: Russian Cooking, though, like Bareham and Hopkinson, I would saut the mushrooms separately so they dont go, well, mushy. 4. Slice the tri-tip, and keep cool. The other bonus with this particular beef stroganoff recipe is that its actually incredibly quick and easy to make in just about 30 minutes. Your daily values may be higher or lower depending on your calorie needs. Arrange the beef stroganoff on a platter over buttered noodles, if desired, and garnish with the fresh chopped parsley. Add the dry spices: paprika, cumin, and stir to incorporate, and then let the spices cook with the veggies for an additional minute or two. Sprinkle the steak with salt and nutmeg or allspice if using (you can substitute black pepper if you prefer) and leave for at least an hour at room temperature. Sauting the aromatics (garlic and onion) first helps define their taste by taking their pungent edge off and allowing them to develop a natural sweetness. Beef stroganoff is the original family favorite skillet meal. 2 pounds beef chuck roast, cut into 1/2-inch thick strips salt and pepper to taste 1 tablespoon vegetable oil 8 ounces sliced mushrooms medium onion, sliced or diced 1 tablespoon butter 2 cloves garlic, minced 1 tablespoons all-purpose flour cup white wine 2 cups beef broth, divided cup creme fraiche 1 tablespoon fresh chopped chives Over 150 years later, I wonder if she knew what she started, and just how many variations of her recipe would be devoured around the globe.