Today, we’re embarking on a culinary adventure to create a truly authentic Russian Beef Stroganoff. This dish, with its rich history dating back to 19th-century St. Petersburg, is a testament to the hearty and comforting nature of Russian cuisine.
Ingredients
- 1.5 lbs (680g) beef tenderloin, cut into thin strips
- 1 lb (450g) mushrooms, sliced (preferably a mix of cremini and porcini)
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup (240ml) beef broth
- 1/2 cup (120ml) sour cream
- 2 tbsp Dijon mustard
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1/4 cup (60ml) cognac or brandy (optional)
- Salt and freshly ground black pepper to taste
- 1 lb (450g) egg noodles
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Beef: Season the beef strips generously with salt and pepper. In a large, heavy-bottomed skillet, heat 1 tbsp of oil over high heat. Working in batches, quickly sear the beef until browned on all sides but still rare inside (about 1-2 minutes per batch). Transfer to a plate and set aside.
- Sauté the Mushrooms: In the same skillet, melt 1 tbsp of butter over medium-high heat. Add the mushrooms and cook until they release their moisture and turn golden brown (about 5-7 minutes). Remove and set aside.
- Create the Base: Lower the heat to medium and add the remaining oil and butter. Sauté the onions until soft and translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant.
- Build the Sauce: Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. Slowly pour in the beef broth, whisking continuously to prevent lumps. Bring to a simmer and cook until the sauce thickens slightly.
- Add the Cognac: If using, carefully add the cognac to the pan (it may flame briefly). Let it simmer for a minute to burn off the alcohol.
- Finish the Dish: Reduce the heat to low. Stir in the sour cream and Dijon mustard until well combined. Add the seared beef and mushrooms back to the pan, gently folding them into the sauce. Cook for 2-3 minutes until the beef is warmed through but still tender.
- Prepare the Noodles: While the sauce is simmering, cook the egg noodles in a separate pot of salted boiling water according to package instructions. Drain and toss with a bit of butter to prevent sticking.
Serving Suggestions
Spoon the rich, creamy Beef Stroganoff over a bed of steaming egg noodles. Garnish with a sprinkle of fresh parsley for a pop of color and freshness. Serve immediately, allowing the aromatic steam to carry the enticing flavors to your eager diners.
Cooking Tips
- The Secret to Tender Beef: Slice your beef against the grain and cook it quickly over high heat to ensure it remains tender.
- Mushroom Magic: For an extra layer of flavor, rehydrate a handful of dried porcini mushrooms and add their soaking liquid to the sauce.
- Sour Cream Savvy: To prevent curdling, make sure to remove the pan from heat before stirring in the sour cream.
Cultural Significance
Beef Stroganoff is more than just a meal; it’s a piece of Russian culinary heritage. Named after the influential Stroganov family, this dish represents the fusion of French culinary techniques with traditional Russian ingredients. It’s a testament to the cosmopolitan nature of 19th-century Russian aristocracy and has since become a beloved comfort food worldwide.
As you savor each bite of this authentic Beef Stroganoff, you’re not just enjoying a meal – you’re partaking in a rich cultural tradition that has stood the test of time.
