Beef Stroganoff is a classic Russian dish that has become popular around the world for its rich, creamy sauce and tender beef. Here’s a detailed description of how it’s typically made:
1. **Ingredients:** The main ingredients for beef stroganoff include beef (commonly tenderloin or sirloin), onions, mushrooms, beef broth, sour cream, butter, flour, mustard, Worcestershire sauce, and seasonings like salt, pepper, and paprika. Some variations also include white wine or brandy.
2. **Preparation:** The beef is sliced thinly against the grain and seasoned with salt, pepper, and paprika. It’s then sautéed in a hot skillet with butter until browned. The beef is removed from the skillet and set aside.
3. **Sauce:** In the same skillet, onions and mushrooms are sautéed until they are soft and golden. Flour is then sprinkled over the vegetables to create a roux, which helps thicken the sauce. Beef broth, mustard, and Worcestershire sauce are added to the skillet and simmered until the sauce thickens slightly.
4. **Combining:** The beef is added back to the skillet with the sauce and simmered together for a few more minutes to allow the flavors to meld together.
5. **Finishing:** Just before serving, sour cream is stirred into the sauce to create a rich and creamy texture. The dish is seasoned with additional salt, pepper, and paprika to taste.
6. **Serving:** Beef stroganoff is traditionally served over cooked egg noodles, but it can also be served over rice or mashed potatoes. It is often garnished with chopped parsley for a pop of color and freshness.
Beef stroganoff is a comforting and hearty dish that is perfect for a cozy dinner. The combination of tender beef, creamy sauce, and savory mushrooms makes it a favorite among many.
INGREDIENTS
2 to 2 1/2 pounds chuck roast, chopped into 2-inch chunks
1-2 tablespoons vegetable oil (I used light olive oil)
generous salt and pepper
4 tablespoons butter (half stick)
1 onion, chopped
8 to 12 ounces mushrooms, quartered
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper (or more to taste)
2 teaspoons paprika
1 tablespoon dried parsley
1 tablespoon garlic, smashed and minced
1 tablespoon tomato paste
1/2 cup red wine
1/2 cup water
2 teaspoons Better Than Bouillon Beef Base
1 to 2 cups sour cream, to add after cooking
12-16 ounces pappardelle pasta, plus water and salt
fresh parsley, to garnish
fresh chives, to garnish
DIRECTIONS
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