Beef Stroganoff
4 servings
30 minutes
Beef Stroganoff is a famous dish of Russian cuisine that embodies the harmony of simplicity and sophistication. Its history dates back to the 19th century when Count Alexander Stroganov, a connoisseur of gastronomy, inspired the creation of this recipe. Tender beef, thinly sliced and sautéed, is infused with a rich sauce made from sour cream, onions, and tomato paste, creating a rich creamy-spicy flavor with a hint of tanginess. Beef Stroganoff pairs perfectly with mashed potatoes, rice or noodles, making it versatile and beloved worldwide. This dish not only delights the palate but also carries the warmth of home cooking, turning an ordinary meal into a true pleasure.
1
Wash the beef, dry it well, and slice it.
- Beef: 400 g
2
Place the meat slices between two layers of plastic wrap and pound them.
3
Cut the beaten meat into thin strips across the fibers.
4
Peel the onion and slice it into rings, then cut into four parts.
- Onion: 2 pieces
5
In a heated pan with oil, add the onion, season with salt and a little pepper, and sauté until soft.
- Salt: to taste
- Ground black pepper: to taste
6
Sprinkle the fried onion with flour and mix.
- Wheat flour: 1 tablespoon
7
Add sour cream, tomato sauce (to taste) to the onion and mix.
- Sour cream: 200 g
- Tomato paste: 2 tablespoons
8
Bring the sour cream mixture to a boil and add a little water (enough water so that the sauce is not too thick or too thin).
- Vegetable oil: 50 ml
9
Simmer the sauce, stirring constantly, to achieve the desired thickness and uniform consistency. Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
10
Heat another pan well, pour in some oil, and add the meat (you can fry the meat in small portions instead of all at once, but it's not necessary).
- Beef: 400 g
11
Fry the meat until cooked, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
12
Transfer the fried meat to the sauce, mix, and simmer for another 2-3 minutes on low heat.
- Chopped parsley: 2 tablespoons
