Incredible Beef Stroganoff
6 servings
45 minutes
Incredible beef stroganoff is a rich and aromatic dish from Russian cuisine that embodies the tenderness of beef steak in a creamy sauce. Its origins date back to the 19th century when it first appeared on the tables of Russian aristocracy. The combination of juicy meat, creamy texture, and spicy notes of paprika, thyme, and Worcestershire sauce creates an exquisite flavor with deep umami. White wine adds a subtle acidity while mushrooms provide additional texture to the dish. It should be served with egg noodles that hold the flavorful sauce well, creating a harmonious blend of tastes. This beef stroganoff is perfect for cozy family dinners as well as festive feasts. Each serving is a delicious journey into the history of Russian gastronomy.
1
Pour the gelatin into the chicken broth. Set aside. Place a pot of salted water on the heat and bring to a boil.
- Gelatin: to taste
- Chicken broth: 2 glasss
2
Mix 1 tablespoon of salt, 1 teaspoon of pepper, and 1 tablespoon of paprika in a small bowl. Rub the steaks with this mixture. Place a pan on the heat. Pour in 2 tablespoons of olive oil and fry the meat on both sides to your desired doneness. Transfer the cooked steaks to a plate and set aside.
- Salt: to taste
- Ground black pepper: to taste
- Paprika: 2 tablespoons
- Beef steak: 4 pieces
- Vegetable oil: 3 tablespoons
3
Pour the remaining oil into the same pan and place it over high heat. Add the chopped mushrooms. Reduce the heat to medium and sauté the mushrooms, stirring constantly. When the mushrooms release their juice, add 1 tablespoon of butter, the onions, and continue cooking, stirring for another 6 minutes.
- Vegetable oil: 3 tablespoons
- Button mushrooms: 300 g
- Butter: 3 tablespoons
- Yellow onion: 24 heads
4
Add shallots, thyme, and the remaining paprika, and sauté over medium heat until fragrant. Add soy sauce, Worcestershire sauce, fish sauce, and mustard, and simmer while stirring for 30 seconds. Then add white wine. Cook over medium heat until the liquid evaporates.
- Shallot: 1 piece
- Wild thyme: 4 stems
- Paprika: 2 tablespoons
- Soy sauce: 1 teaspoon
- Worcestershire sauce: 2 teaspoons
- Fish sauce: 1 teaspoon
- Dijon mustard: 2 teaspoons
- Dry white wine: 1 glass
5
Pour in the chicken broth and increase the heat. Drain the excess liquid into a cup. Pour the sour cream into a bowl. While whisking, slowly add the hot broth. The mixture should be homogeneous.
- Chicken broth: 2 glasss
- Sour cream: 1 jar
6
Add the sour cream mixture and the remaining butter to the pan. Bring to a boil, season with salt and pepper. Place the steaks in the sauce for 1 minute. Then remove from heat.
- Butter: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Boil the noodles. Drain the water. Remove the steaks from the sauce, place them on a cutting board, and pour the sauce into the pot with the noodles. Add half of the parsley and mix.
- Egg noodles: 500 g
- Parsley: 17 g
8
Slice the meat thinly. Place the noodles with sauce on 4 plates, top with meat. Drizzle with any remaining sauce. Add sour cream and parsley and serve. Enjoy your meal!
- Parsley: 17 g
- Sour cream: 1 jar