This very popular Russian dish is prepared all around the world and has been for decades. Originally it was made with only cubes of beef, lightly dusted with flour, sauted in a hot pan with a sauce of mustard, stock and sour cream. There were no mushrooms or onions in the original dish as so many recipes call for these days.
There are plenty variations on the dish and well be making just such a variation today. Just a tip before we start : avoid buying beef stroganoff cuts as you may often find yourself with different cuts of beef in the pack. Rather buy a single cut and slice or cube it yourself, then you know exactly what youre dealing with.
Serves 4 – 6
- 625-750g beef fillet or sirloin
- 2 small onions, diced
- 1 cup mushrooms, sliced
- 1 green capsicum, diced
- 10 mlflour
- salt and pepper
- 90g butter
- 15 ml Worcestershire sauce
- 15 ml fresh parsley, chopped
- 150ml sour cream
- pinch of mustard
- Cut the meat into thin strips 50mm long and mix with the flour and seasoning
- Fry the chopped onion in hot butter until golden, add the capsicum and mushrooms and fry a further 2 minutes
- Add the meat and fry for about five minutes
- Blend the sour cream and mustard and pour into the pan together with the Worcestershire sauce and parsley. Stir well, cover the pan and let it simmer gently for 10 minutes until meat is tender
- Add a little more sour cream before serving
Stroganoff is extremely versatile and can be served with mashed potatoes, steamed rice, pasta or even just with garlic flat bread. Ive seen some recipes call for tomato paste, and you are more than welcome to just add about a tablespoon of tomato paste to this recipe as it is. It will only enhance flavour and add depth. If you are not a fan of green capsicum peppers, then simply omit it from the recipe no problem!