Saturday, July 30, 2011

Beef Stroganoff

From Russia with love. A quick and easy 30-minute meal that is hearty and satisfying.

  • 1 lb beef filet, sliced thinly (I used round-eye steak)
  • 1/3 cup onions
  • 1/2 cup cremini mushrooms
  • 1 tablespoon tomato paste
  • Parsley (dill would work too)
  • 1 cup sour cream
  • 1/2 cup beef broth
  • 6 Tbsp of butter
  • Worchester sauce
  • Corn starch
  • Salt and pepper
  • Egg noodles

  1. Slice beef into thin strips
  2. Add corn starch, 2 tablespoons of worcester sauce, salt and pepper to beef and marinate for a few hours
  3. Heat 3 tablespoons of butter in frying pan at high heat, then turn to medium hea and brown beef slices. Set aside.
  4. Add another 3 tablespoon of butter and fry the brown onions. Add beef broth to dissolve the caramelized burnt bits on the pan. 
  5. Add mushrooms, tomato paste and parsley, and turn up the heat to cook the mixture.
  6. After the mushrooms and onions are soft, turn down the heat before adding the sour cream. Important: Keep heat low, do not allow mixture to boil or simmer to ensure the sour cream does not curdle.
  7. Add beef to the sour cream and mushroom sauce and mix well.
  8. Add salt and pepper to taste.
  9. Serve hot over egg noodles, with parsley as garnishing.
Serves 4.

Adapted from this recipe from Simply Recipes.

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